Easy Fluffy Buttermilk Chiffon Cake
I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.
It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971
Easy Fluffy Buttermilk Chiffon Cake
I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.
It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971
Cooking Instructions
- 1
Make the meringue. Gradually add the sugar (60 g) to the egg whites and whip with a whisk until stiff peaks form.
- 2
In a separate bowl, add the sugar to the egg yolk and stir until white and frothy. Add the buttermilk and vegetable oil in that order and mix well with each addition.
- 3
Add the sifted flour into the bowl from Step 2 in one turn. Use a rubber spatula to combine well.
- 4
Add 1/3 of the meringue from Step 1 into the bowl from Step 3 and use a whisk to combine (mixing so that the batter becomes even in texture).
- 5
Add the rest of the meringue. Switch to a rubber spatula to mix the batter in cutting motions.
- 6
Pour Step 5 into the cake pan and bake for 40 minutes in a preheated 170℃ oven (the baking time varies by oven).
- 7
Once done, flip the cake pan upside down and let it cool (it's best to place it on top of a beer bottle or something similar).
- 8
Your fluffy chiffon cake is done.
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