Basic Plain Chiffon Cake
I used to bake this chiffon cake in a one size smaller mold.
Since I bought a common size mold, I uploaded the recipe.
During Step 6, mix the meringue and the mixture lightly at the surface so that the meringue doesn't break, and mix thoroughly. It helps them blend in evenly. Recipe by Mamyuchoko
Basic Plain Chiffon Cake
I used to bake this chiffon cake in a one size smaller mold.
Since I bought a common size mold, I uploaded the recipe.
During Step 6, mix the meringue and the mixture lightly at the surface so that the meringue doesn't break, and mix thoroughly. It helps them blend in evenly. Recipe by Mamyuchoko
Cooking Instructions
- 1
Sift the cake flour.
- 2
Beat the egg whites to make meringue while adding half the amount of the granulated sugar little by little.
- 3
Add the remaining granulated sugar to the egg yolks, and whip until the mixture becomes white and thick. Add the vegetable oil and milk, then mix.
- 4
Add the cake flour, and 1/3 of the meringue, then mix well.
- 5
Then add 1/2 of the remaining meringue, and mix some more.
- 6
Transfer the Step ⑤ mixture into the bowl with the remaining meringue. Mix lightly on the surface, then mixing up from the bottom.
- 7
Pour the mixture into the mold from a height. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles.
- 8
Bake in the oven for 20 minutes at 170℃, then turn down the temperature to 160℃ and bake for another 10 minutes.
- 9
Place the cake up side down on a glass, and let it cool.
- 10
When mostly cooled, cover with a bag, and let it cool some more.
- 11
Run a skewer around the inner edge, and run a knife around the outer edge to remove the cake.
- 12
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.The perfect meringue is glossy, fine and soft.You can make other variations with this recipe using different liquid or dry ingredients. I use 40 g of granulated sugar for egg whites to make a constant meringue every time. Recipe by xxxBEBExxx
-
Basic Plain Chiffon Cake Basic Plain Chiffon Cake
I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! It's a simple chiffon. I used the advice from other users and revised it so that anybody can make this without fail!This is the standard procedure. It's good to measure the vegetable oil and water together. Add it little by little and mix ve~~ry well.Adding 1/3 of sugar to the egg yolk and the remaining 2/3 of sugar to the egg whites makes it easier to make.It's soft, but you'll still be able to decorate it. You can increase the oil and water content up to 80 g. Refer to Step 30. For 1 17 cm [6.7 in] chiffon cake mold, [1 10cm mold]. Recipe by Blue poppy -
Plain Chiffon Cake Plain Chiffon Cake
I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.Weigh the ingredients precisely in advance. Recipe by Myumako -
Fluffy Plain Chiffon Cake Fluffy Plain Chiffon Cake
This recipe uses one 18 cm chiffon cake pan. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps. Recipe by Rearea cheese. -
Basic Fluffy Chiffon Cake Basic Fluffy Chiffon Cake
It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.Enjoy a blissful teatime with this moist and delicate chiffon cake.Please use a clean bowl because the meringue will not whip up if the bowl is dirty.To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama -
My Favorite Plain Chiffon Cake My Favorite Plain Chiffon Cake
This is a recipe which I learned from my mother, over time I made it my own recipe. The total time to make without including the preparation is 30 minutes until you put it in the oven .I think plain chiffon cake it the most delicious. So I always make it plain.Sift flour, baking powder and salt 3 times. The average time to mix the egg yolk would be 10 minutes in total. For the egg white at Step 4 would be 4 minutes, and for Step 5 would be 6 minutes, the total would be 10 minutes. The pattern mentioned at Step 3 is only for winter time. It will be ready when the dough becomes white at summer time. At Step 7 and 8, mix like scooping it up from the bottom. Store it with a double layered plastic wrap. Recipe by Amasamon -
Basic Chiffon Cake with Tea Basic Chiffon Cake with Tea
I wanted to create a chiffon cake recipe that even beginners could make without fail.Making the meringue is essential for chiffon cake. If you make the meringue well, then it is not an exaggeration to say that you've succeeded halfway! Recipe by nayuta21. -
Basic Milk Chiffon Cake Basic Milk Chiffon Cake
After a few attempts, I found the most adaptable combination of ingredients!!Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don’t have it, you can still make with cake flour. Recipe by Unochiffon -
Marbled Chiffon Cake Cocoa Chiffon Marbled Chiffon Cake Cocoa Chiffon
I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha- -
Honey Chiffon Cake Honey Chiffon Cake
I rearranged a fluffy chiffon cake recipe that my friend taught me.Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.Don't mix too much during Step 4 and 5. Just fold it in.You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn -
Vanilla Mini Chiffon Cake Vanilla Mini Chiffon Cake
This small chiffon cake is a perfect size for a couple.It made a great gift for little kids.The granulated sugar might be a little bit too sweet. Please adjust the amount to your liking.Mixing with a whisk a little bit after adding meringue prevents the mixture from becoming lumpy. Recipe by ko-ko -
Seriously Simple Just-Mix Chiffon Cake Seriously Simple Just-Mix Chiffon Cake
This is a recipe that only requires mixing the ingredients together with an electric hand mixer.1)... mix the flour into the batter completely.2)... make sure to fill every nook and cranny of the cake pan.3)... do not open the oven door for any reason while the cake is baking. For 17 cm [6.7 in] diameter chiffon cake mold. Recipe by pheasants
More Recipes
Comments