Easy! Foolproof! Light and Fluffy Chiffon Cake
The amounts of ingredients are your standard cake, but I made this recipe user-friendly so you have less washing to do. You just need to mix the ingredients with a hand mixer, following the instructions and you'll have a light and fluffy cake.
You can use a hand mixer without washing it in between if you follow my instructions. This is a fuss-free and easy recipe, but the cake is surprisingly moist and fluffy. It's so easy, so why not give it a try! Recipe by Rinrinrinchan
Easy! Foolproof! Light and Fluffy Chiffon Cake
The amounts of ingredients are your standard cake, but I made this recipe user-friendly so you have less washing to do. You just need to mix the ingredients with a hand mixer, following the instructions and you'll have a light and fluffy cake.
You can use a hand mixer without washing it in between if you follow my instructions. This is a fuss-free and easy recipe, but the cake is surprisingly moist and fluffy. It's so easy, so why not give it a try! Recipe by Rinrinrinchan
Cooking Instructions
- 1
[Preparation] Preheat the oven to 325°F/160℃. Sift the ★ ingredients 2~3 times. You can use a hand mixer without washing until the end!
- 2
[Meringue 1] Whip the egg whites with a hand mixer at low speed, breaking up the membrane of the whites. Then whip at high speed until you have a fine foam.
- 3
[Meringue 2] Add about 1/2 of the sugar and whip at high speed until stiff peaks form.
- 4
(Using the same hand mixer, no need to wash) Combine the egg yolks and remaining sugar in a different bowl, and whip (until the batter forms a thick ribbon when the whisk is lifted.)
- 5
Pour vegetable oil and milk into Step 4, mix with the hand mixer on low speed (if you mix at high speed, the mixture will splatter. Be careful!)
- 6
Add the ★ ingredients to the batter little by little, mixing with the hand mixer on low (until there are no streaks of flour).
- 7
Add 1/3 of meringue to the batter (Step 6) and blend with the hand mixer on low. Add the remaining meringue and mix gently with a rubber spatula. Mix gently to avoid breaking the delicate foam.
- 8
Pour the batter (Step 7) into a mold and bake in a preheated oven at 325°F/160℃ for about 35 minutes. Test with a skewer and make sure it comes out clean. Done.
- 9
[Cool down] Flip the mold upside down after baking to cool. The cake won't deflate if you remove it from the mold after it has sufficiently cooled.
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