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Melt-in-your-mouth Chiffon Cake Recipe

Melt-In-Your-Mouth Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Melt-In-Your-Mouth Chiffon Cake in your home. Then, follow these steps below to serve Melt-In-Your-Mouth Chiffon Cake for your family or friends.

Ingredients: Melt-In-Your-Mouth Chiffon Cake

  • 70 grams Cake flour or French bread flour
  • 70 grams Sugar
  • 3 large Eggs
  • 60 ml Water
  • 40 ml Vegetable oil
  • 7 drops Vanilla Oil

How to Make Melt-In-Your-Mouth Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Melt-In-Your-Mouth Chiffon Cake in your home by yourself.

    Step 1
  • Measure the ingredients in preparation. Sift the flour and mix the vegetable oil and water together. Preheat the oven to 170℃.
  • Step 2
  • Separate the egg yolks and egg whites. Lightly break up the egg whites, add in half of the sugar, and whip.
  • Step 3
  • Whip it on high speed for 3 minutes to make a glossy meringue! Mix it at a low speed to give it an even consistency.
  • Step 4
  • Lightly break up the egg yolks, and add the remaining sugar. Whip it until it turns white and thick like mayonnaise...
  • Step 5
  • Add the water and vegetable oil a bit at a time while mixing. Add vanilla oil and flour, and mix well with an egg beater.
  • Step 6
  • Add 1/3 of Step 3 to 5, and mix well with an egg beater. Add the remaining meringue, switch to a rubber spatula, and mix well from the bottom.
  • Step 7
  • This is how I mix the batter: place the rubber spatula in front of you, run it along the side of the bowl and press down to the bottom, then turn the bowl 90 degrees with your other hand.
  • Step 8
  • Once the batter has a glossy sheen to it, pour it into the pan. Tap the bottom of the pan 7 times, or stir around with a toothpick to remove air pockets.
  • Step 9
  • Bake in the oven for 40 minutes. Check to see if it is baked through... It is done if you poke it with a toothpick and it comes out clean! Flip the entire mold over to cool.
  • Step 10
  • Remove it from the mold once it has cooled. First, carefully stick a palette knife between the center of the mold and chiffon cake, and remove.
  • Step 11
  • Continue around the outer edges... Carefully take it out and remove the tube in the center.
  • Step 12
  • Next, carefully remove from the bottom.
  • Step 13
  • You can add 60 g of mini chocolate chips in with the flour.
  • Step 14
  • If you want to settle the expanded cake, try adding in 1/2 teaspoon of baking powder along with the flour.
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