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
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
Cooking Instructions
- 1
Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
- 2
Crack eggs and separate egg white and egg yolk in different bowls.
- 3
Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside.
- 4
Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
- 5
Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
- 6
Add vegetable oil and mix some more.
- 7
Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
- 8
Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
- 9
Next add another 1/3 of the meringue and mix quickly and evenly.
- 10
Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
- 11
Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
- 12
Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat.
- 13
Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
- 14
For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5.
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 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 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 -
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 -
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 -
My Vanilla Chiffon Cake My Vanilla Chiffon Cake
Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko -
Vanilla Chiffon Cake Vanilla Chiffon Cake
More Details athttp://www.chez-k.org/english/classics/chiffon-cake-vanilla/
Chez-k -
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- -
Chiffon Cake Chiffon Cake
you're will gonna love this guys, it's the softest cake i ever had. (L)
-
Strawberry Chiffon Cake Strawberry Chiffon Cake
I had a craving for strawberry chiffon cake, so I tried baking it.1 pack of strawberries is more than enough for the batter and garnish. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a food mill.The batter is very thick at Step 4, but it will thin out as you mix in the egg whites. For 18 cm [7.1 in] chiffon mold. Recipe by ko-ko -
Chocolate Chiffon Cake Chocolate Chiffon Cake
This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.The origin of this recipeI was into making chiffon cakes and wanted to create a chocolate version that my kids would love.
Translated from Cookpad Japan
More Recipes
Comments