Vanilla Chiffon Cake
Vanilla Chiffon Cake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vanilla chiffon cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vanilla Chiffon Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Vanilla Chiffon Cake is something which I have loved my entire life. They are nice and they look wonderful.

Vanilla Chiffon Cake is made with whipped eggs and oil. What type of baking pan should I use for vanilla chiffon cake? Chiffon cakes are traditionally baked in an angel food cake pan.

To get started with this recipe, we must prepare a few ingredients. You can have vanilla chiffon cake using 10 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Chiffon Cake:
  1. Get - Base Dough -
  2. Get 60 g Egg Yolk (about 3 Eggs)
  3. Prepare 30 g Sugar (A)
  4. Prepare 30 g Water
  5. Prepare 30 g Vegetable Oil
  6. Get 2 g Vanilla Essence
  7. Make ready 50 g Flour
  8. Take - Meringue -
  9. Get 90 g Egg White (About 3 Eggs)
  10. Make ready 50 g Sugar (B)

I went home for Labor Day Weekend to visit my parents and my grandmother who is visiting from Taiwan. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and sometimes stabilised with cream of tartar. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring).

Instructions to make Vanilla Chiffon Cake:
    • 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.
    • 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).
    • 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/

This light and soft cake resembles the texture of the Mamon. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream. The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

So that’s going to wrap this up for this exceptional food vanilla chiffon cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!