Basic Plain Chiffon Cake

Name: Basic Plain Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 3 large Egg yolk; 20 grams Granulated sugar; 45 ml Vegetable oil (not low-cal oil); 70 ml Milk; 1 few drops Vanilla essence; 1 (Vanilla bean); 70 grams Cake flour; 4 large Egg white; 1 dash Salt; 40 grams Granulated sugar

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

6 servings

3 largeEgg yolk
20 gramsGranulated sugar
45 mlVegetable oil (not low-cal oil)
70 mlMilk
1few drops Vanilla essence
1(Vanilla bean)
70 gramsCake flour
4 largeEgg white
1 dashSalt
40 gramsGranulated sugar

Saved

Steps

1

Sift the cake flour. Heat milk until warm to touch. Preheat the oven to 170℃.
2

Separate the egg yolks and egg whites, and keep the egg whites in the fridge. Add the granulated sugar to the egg yolks, beat with a whisk until it becomes whitish.
3

Add the vegetable oil to Step 2 little by little while mixing well. Add the milk and vanilla essence (or vanilla beans) and mix well.
4

Add the sifted cake flour to Step 3, mix well with the whisk.
5

Add a small amount of salt to the egg whites. Add granulated sugar in small batches and whip. When it starts to be foamy, add the remaining granulated sugar.
6

Make a fine and glossy meringue. Stop when the egg whites form peaks with tips that curl over when the whisk is lifted. Blend in low speed.
7

Stir in 1 spoonful of meringue into the egg yolk batter with the whisk and blend.
8

The meringue will dry up quickly, so keep blending with the whisk.
9

Add half of the remaining meringue into the batter from step 7. Fold in gently with a rubber spatula.
10

Add rest of the meringue into the mixture from Step 9 , then fold it in gently from the bottom until the egg yolk batter and egg whites are completely blended.
11

Pour the batter from Step 10 slowly and at a constant rate into the cake tin from a height of 10 cm. Stop when it's about 80% filled.
12

Stir about 3 times with a chopstick. Hold the sides with both hands and shake. Stick the batter to the edge of the cake tin.
13

Bake for 20 minutes at 170℃. Then lower to 160℃ and bake for 15~20 minutes. Check with a bamboo skewer, and if it comes out clean, it's done.
14

Turn over the cake tin immediately and let cool on a bottle. When it's slightly cooled, cover with a plastic bag to avoid drying up. Remove from the cake tin when it's completely cooled.