Fluffy Plain Chiffon Cake

Name: Fluffy Plain Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 large ○Egg whites; 50 grams ○Sugar; 4 large △Egg yolks; 20 grams △Sugar; 40 ml ●Vegetable or olive oil; 70 ml ●Water or milk; 1 dash ●Vanilla extract; 75 grams White flour

cookpad.japan @cookpad_jp

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.

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

6 servings

4large ○Egg whites
50 grams○Sugar
4large △Egg yolks
20 grams△Sugar
40 ml●Vegetable or olive oil
70 ml●Water or milk
1 dash●Vanilla extract
75 gramsWhite flour

Saved

Steps

1

Preheat the oven to 160℃ (325℉). Sift the flour 2 or 3 times. Mix the ● ingredients.
2

Separate the egg whites and yolks and whip up a meringue.
3

Add ○ sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form. Tip: During the last minute, whip on low speed.
4

Add the △ sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy.
5

Add the ● ingredients to the egg yolks and mix.
6

At this point, gradually add the sifted flour and mix well.
7

Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles.
8

Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter.
9

Bake in the 160℃ (325℉) preheated oven for 30 to 35 minutes. Do not open the door in the middle of baking.
10

It's finished baking.
11

Once it's finished baking, flip it upside down and let it cool completely.
12

Once it's completely cooled, insert a knife between the cake dish and the cake, and spin it around once. Insert a bamboo skewer between the cake and the center part of the mold. Lastly, take it out with a knife.
13

It should look like this.
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It's perfectly delicious just like that but this time I added whipped cream.
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Because it varies, after 30 minutes of baking, if the cake makes a "puff" noise when touched, bake for an additional 5-10 minutes. The total baking time should be around 40-45 minutes.
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You can also make a simple shortcake with this batter: https://cookpad.wasmer.app/en/recipes/171371-simple-shortcake-made-with-chiffon-cake
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There's also a chocolate version: https://cookpad.wasmer.app/en/recipes/171372-a-simple-chocolate-cake-made-using-chiffon-batter