Plain Chiffon Cake. This classic chiffon cake is moist, tender, and light as air. Chiffon cake is my favorite cake of all time. It is incredibly light and tender while still being moist.

I did not use any frosting as my husband prefers this kind of cake plain.what it would be good for is to use as a basis for a strawberry. My husband believes that the only birthday cake worth making is a "plain chiffon cake". In other words, no mocha or pumpkin or other flavors added to it.

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, plain chiffon cake. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Plain Chiffon Cake is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Plain Chiffon Cake is something that I have loved my entire life.

This classic chiffon cake is moist, tender, and light as air. Chiffon cake is my favorite cake of all time. It is incredibly light and tender while still being moist.

To begin with this recipe, we have to first prepare a few ingredients. You can cook plain chiffon cake using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Plain Chiffon Cake:

{Make ready 3 medium of Egg yolks.
{Prepare 3 medium of Egg whites.
{Take 45 grams of Vegetable oil.
{Take 50 grams of Water.
{Make ready 85 grams of Granulated sugar.
{Get 3 grams of Baking powder.
{Make ready 80 grams of Cake flour.
{Make ready 1 dash of Liqueur (white rum).

Unfortunately, his mom is the only one with a. Like angel food cake, chiffon cake needs to be baked in a pan that gives the batter plenty of room But instead of plain water, I use club soda to further lighten and aerate the batter. Chiffon cakes are cooled upside down in the pan so they don't shrink as they cool. If you try to Remove the chiffon cake and set it on a rack.

Instructions to make Plain Chiffon Cake:

Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more..
Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury..
Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn't slide off..
Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter..
Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy..
Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter..
Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled..
Run a chiffon knife around the edges of the pan to remove from the mold, and it's done..
I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold..
When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter..

Run an offset spatula or butter knife between the sides. Chocolate Almond Chiffon Cake with Amaretto CreamKitchenAid. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. A complete guide and tips to make sure you can replicate this recipe at home successfully. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.

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