Easy! Foolproof! Light and Fluffy Chiffon Cake
Easy! Foolproof! Light and Fluffy Chiffon Cake

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, easy! foolproof! light and fluffy chiffon cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Easy! Foolproof! Light and Fluffy Chiffon Cake is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Easy! Foolproof! Light and Fluffy Chiffon Cake is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook easy! foolproof! light and fluffy chiffon cake using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Easy! Foolproof! Light and Fluffy Chiffon Cake:
  1. Get 4 Egg yolks
  2. Make ready 4 Egg whites
  3. Make ready 90 grams Sugar
  4. Prepare 70 ml Milk
  5. Prepare 40 ml Vegetable oil
  6. Make ready 75 grams ★Flour
  7. Take 3 grams ★Baking powder
Instructions to make Easy! Foolproof! Light and Fluffy Chiffon Cake:
  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.

So that’s going to wrap this up with this exceptional food easy! foolproof! light and fluffy chiffon cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!