Easy! Foolproof! Light and Fluffy Chiffon Cake

Name: Easy! Foolproof! Light and Fluffy Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 Egg yolks; 4 Egg whites; 90 grams Sugar; 70 ml Milk; 40 ml Vegetable oil; 75 grams ★Flour; 3 grams ★Baking powder

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

6 servings

4Egg yolks
4Egg whites
90 gramsSugar
70 mlMilk
40 mlVegetable oil
75 grams★Flour
3 grams★Baking powder

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Steps

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.