Basic Fluffy Chiffon Cake
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Preheat the oven to 170°C.
- 2
Separate the egg yolks and egg whites into different bowls.
- 3
Add granulated sugar into the bowl of egg yolks, and whip.
- 4
Add in water, vegetable oil and vanilla extract. Whip until it turns pale and air is incorporated.
- 5
Sift the cake flour into the bowl. Switch to a whisk, and whisk well until the flour is incorporated well.
- 6
Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment. Then add 1/3 of the granulated sugar and whip more.
- 7
When the eggs are whipped to soft peaks, add in the remaining granulated sugar.
- 8
When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue.
- 9
Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula.
- 10
Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue. Fold gently like cutting the batter with a knife.
- 11
The batter is great when it makes thick ribbons when you lift the spatula.
- 12
Pour the batter into a chiffon mold. Bang a couple times on the table to flatten the surface.
- 13
Bake for 30 minutes in a 170°C oven.
- 14
Take it out of the oven, flip the mold upside down, and cool on top of a can.
- 15
Run a paring knife along the side and unmold the cake.
- 16
Add sugar into the heavy cream and whip until soft peaks form. Slice the cake into 6 pieces, and serve with whipped cream and strawberries.
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