Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vanilla chiffon cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Vanilla Chiffon Cake is made with whipped eggs and oil. Oil makes the chiffon cake moist and tender, and whipped eggs make it super-light. This recipe can be baked as a layer cake or in a tube pan.
Vanilla Chiffon Cake is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Vanilla Chiffon Cake is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vanilla chiffon cake using 10 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Vanilla Chiffon Cake:
- Get - Base Dough -
- Take 60 g Egg Yolk (about 3 Eggs)
- Prepare 30 g Sugar (A)
- Prepare 30 g Water
- Make ready 30 g Vegetable Oil
- Prepare 2 g Vanilla Essence
- Make ready 50 g Flour
- Make ready - Meringue -
- Get 90 g Egg White (About 3 Eggs)
- Take 50 g Sugar (B)
It has the richness of a butter cake and the fluffiness of a sponge cake. Vanilla Chiffon Cake Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests.
Instructions to make Vanilla Chiffon Cake:
-
- Base Dough -
- Sift the flour into a medium bowl and set aside until use.
- Add the egg yolks and sugar (A) to a large bowl and mix well.
- Add the water, vegetable oil and vanilla essence to the mixture and whisk until the mixture become pale yellow.
- Add the flour to the mixture and mix well.
-
- Meringue -
- 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).
-
- Baking -
- Preheat oven to 350F.
- Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
- Add the rest of the meringue to the egg yolk mixture and mix well.
- Pour the batter into a chiffon cake mold.
- Shake and tap the mold gently to smooth out the texture.
- Bake until the cake springs back when touched, about 35 minutes.
- Remove from your oven and place the mold upside down. Let cool completely (better to leave it overnight).
- Remove the cake from the mold with a cake knife.
- Decorate as you like.
- More Details at http://www.chez-k.org/english/classics/chiffon-cake-vanilla/
In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. This recipe strays from the norm with club soda as the liquid component, infusing the batter with plenty of fizz, for a cake that bakes up extra fluffy and tender. Whether baked in layers or a traditional tube pan.
So that’s going to wrap it up for this exceptional food vanilla chiffon cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
