Vanilla Chiffon Cake

Name: Vanilla Chiffon Cake
Yield: 4 servings
Cuisine: American
Ingredients: - Base Dough -; 60 g Egg Yolk (about 3 Eggs); 30 g Sugar (A); 30 g Water; 30 g Vegetable Oil; 2 g Vanilla Essence; 50 g Flour; - Meringue -; 90 g Egg White (About 3 Eggs); 50 g Sugar (B)

Chez-k @cook_4443108

More Details at
http://www.chez-k.org/english/classics/chiffon-cake-vanilla/

Chez-k @cook_4443108

More Details at
http://www.chez-k.org/english/classics/chiffon-cake-vanilla/

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Ingredients

4 servings

- Base Dough -
60 gEgg Yolk (about 3 Eggs)
30 gSugar (A)
30 gWater
30 gVegetable Oil
2 gVanilla Essence
50 gFlour
- Meringue -
90 gEgg White (About 3 Eggs)
50 gSugar (B)

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Steps

1

- Base Dough -
2

Sift the flour into a medium bowl and set aside until use.
3

Add the egg yolks and sugar (A) to a large bowl and mix well.
4

Add the water, vegetable oil and vanilla essence to the mixture and whisk until the mixture become pale yellow.
5

Add the flour to the mixture and mix well.
6

- Meringue -
7

With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar(B) gradually and whip until the mixture is fluffy, and stiff peaks form. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles).
8

- Baking -
9

Preheat oven to 350F.
10

Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
11

Add the rest of the meringue to the egg yolk mixture and mix well.
12

Pour the batter into a chiffon cake mold.
13

Shake and tap the mold gently to smooth out the texture.
14

Bake until the cake springs back when touched, about 35 minutes.
15

Remove from your oven and place the mold upside down. Let cool completely (better to leave it overnight).
16

Remove the cake from the mold with a cake knife.
17

Decorate as you like.
18

More Details at http://www.chez-k.org/english/classics/chiffon-cake-vanilla/