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Fluffy*chiffon Cake Recipe

Fluffy*Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Fluffy*Chiffon Cake in your home. Then, follow these steps below to serve Fluffy*Chiffon Cake for your family or friends.

Ingredients: Fluffy*Chiffon Cake

  • 3 Eggs
  • 40 grams + 40 grams Sugar
  • 80 grams Cake flour
  • 1/2 tsp Baking powder
  • 50 ml Vegetable oil
  • 50 ml each Milk (or water)
  • 1 dash Vanilla oil (optional)

How to Make Fluffy*Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Fluffy*Chiffon Cake in your home by yourself.

    Step 1
  • Place cling film on a scale and pinch the corners to stop the ingredients from overflowing. Measure the dry ingredients and set aside.
  • Step 2
  • Pre-heat the oven to 170°F Celsius. Start to pre-heat the oven in advance if it takes time. Mix together the cake flour and baking powder.
  • Step 3
  • Separate the egg yolks and whites. Put the egg yolks into a large bowl and egg white into a medium bowl. Do not leave any egg yolk in the whites.
  • Step 4
  • Knock the eggs on a flat surface, not on a sharp corner to keep the egg shells from getting mixed in with the egg. Crack an egg and gently put the yolk into a halved shell.
  • Step 5
  • Add the sugar (40 g) into the egg yolk bowl and beat with a hand mixer at high speed until pale and fluffy.
  • Step 6
  • Add the vegetable oil gradually and then add the milk (or water). Beat well with a hand mixer. Add the vanilla here if you'd like.
  • Step 7
  • Transfer the cake flour and baking powder into a sifter. Remove the cling film from the egg yolk mixture. Sift the flour and baking powder into the egg yolk mixture.
  • Step 8
  • Sift from a high position. I bought this sifter at a 100-yen shop. If you don't have one use any strainer you have.
  • Step 9
  • Beat the mixture with a hand mixer at medium speed until all the ingredients evenly combined.
  • Step 10
  • Beat the egg whites with a hand mixer at high speed. When the egg whites are white and frothy add the rest of the sugar in 2 to 3 batches. Beat at medium to medium-high speed until stiff peaks form.
  • Step 11
  • Beat until the egg whites look like this. For the last 30 seconds beat the egg whites at medium-low to low speed to obtain a smooth finish.
  • Step 12
  • Change your hand mixer to a rubber spatula. Add 1/3 of the egg whites and fold in with a diagonal cutting motion.
  • Step 13
  • With another hand continue to rotate the bowl towards you (like professionals do)! If it is difficultl just move your spatula horizontally and diagonally.
  • Step 14
  • Add the rest of the egg whites in 2 batches and mix as you did at the above steps. When the egg whites have been combined evenly, pour the batter into the chiffon cake mould.
  • Step 15
  • Pour the batter in a stream by holding the bowl 10-cm above the cake moulds. Keep on rotating the moulds so that the batter won't have excess air bubbles. Give the cake moulds several soft taps to remove excess air.
  • Step 16
  • Bake in the pre-heated oven to 170°F Celsius for 35 to 40 minutes. A very sweet aroma comes out from the oven!
  • Step 17
  • When a skewer inserted comes out clean it is done. Use your oven mitts when you take out the cake moulds.
  • Step 18
  • Invert the moulds over a glass and cool. The cake will settle slightly.
  • Step 19
  • Run a knife along the centre tube and side of the mould. You can buy a specific knife to do this.
  • Step 20
  • Remove the overflown cake batter because it is tough. (Eat them when no one's looking!)
  • Step 21
  • Push up the cake bottom and remove the cake from the mould. Run a knife between the cake and bottom of the mould and flip over the cake gently.
  • Step 22
  • It is done! Serve with whipped cream or sprinkle with icing sugar. You can decorate the cake with whipped cream and strawberries!
Fluffy*Chiffon Cake Reviews

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