Easy Fluffy Buttermilk Chiffon Cake
Easy Fluffy Buttermilk Chiffon Cake

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, easy fluffy buttermilk chiffon cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy Fluffy Buttermilk Chiffon Cake is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Easy Fluffy Buttermilk Chiffon Cake is something which I’ve loved my entire life.

Great recipe for Easy Fluffy Buttermilk Chiffon Cake. I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. The cake came out very fluffy.

To get started with this recipe, we have to prepare a few ingredients. You can have easy fluffy buttermilk chiffon cake using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Easy Fluffy Buttermilk Chiffon Cake:
  1. Prepare 225 ml Buttermilk (or plain yogurt)
  2. Prepare 6 ○Egg whites
  3. Make ready 60 grams ○Sugar
  4. Take 6 Egg yolk
  5. Get 60 grams Sugar
  6. Prepare 135 grams Plain flour
  7. Take 3 tbsp Vegetable oil

Chiffon cakes are light, airy sponge cakes that are known for their moist and fluffy texture. They are similar to an angel food cake, but they contain both egg yolks and a small amount of vegetable oil, which contribute to the cake's distinctive texture. After the cake is removed from the oven, invert the pan on a cooling rack and allow to cool down completely before removing the chiffon cake from the pan. The ingredients: By using cake flour and extra fine sugar (castor sugar), the texture of the final product is more refined.

Steps to make Easy Fluffy Buttermilk Chiffon Cake:
  1. Make the meringue. Gradually add the sugar (60 g) to the egg whites and whip with a whisk until stiff peaks form.
  2. In a separate bowl, add the sugar to the egg yolk and stir until white and frothy. Add the buttermilk and vegetable oil in that order and mix well with each addition.
  3. Add the sifted flour into the bowl from Step 2 in one turn. Use a rubber spatula to combine well.
  4. Add 1/3 of the meringue from Step 1 into the bowl from Step 3 and use a whisk to combine (mixing so that the batter becomes even in texture).
  5. Add the rest of the meringue. Switch to a rubber spatula to mix the batter in cutting motions.
  6. Pour Step 5 into the cake pan and bake for 40 minutes in a preheated 170℃ oven (the baking time varies by oven).
  7. Once done, flip the cake pan upside down and let it cool (it's best to place it on top of a beer bottle or something similar).
  8. Your fluffy chiffon cake is done.

Beat until very stiff and glossy. In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Add remaining buttermilk and egg yolks. Techniques Used: Chiffon Mixing Method, Easy Meringue; This is my absolute favorite recipe for yellow cake.

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