Sunday, May 18, 2014

Basic Chiffon Cake

I haven't made a chiffon cake for a very long time. Now that Summer is coming... it's nice to have something light... and since this recipe is requested all the time, I want to share this recipe with you! 


Basic Chiffon Cake
(makes a 8" cake)

Ingredients: 
7 egg yolks
110g caster sugar
80g oil
80g water
1 tsp vanilla extract
130g cake flour
7 egg whites

Method:
  1. Beat the egg yolks with approximately 1/3 of sugar (35g) until well combined.
  2. Add the oil and mix until well combined.
  3. Add the water. You can add a teaspoon of vanilla extract if you want to. Mix until well combined.
  4. Add the flour and mix until there are no flour lumps. It should be very smooth.
  5. With a hand held mixer, on high speed, beat the egg whites on high speed until it becomes frothy and foamy. Add the sugar in three portions and continue to beat on high speed. When the mixture nearly reaches stiff peaks, beat for 1 minute on low speed to stabilise the egg whites. The egg whites should not slide when the bowl is tilted.
  6. Fold 1/3 of the egg whites into the egg yolks mixture to lighten up the egg yolk mixture.
  7. Add the lightened egg yolk mixture back into the egg whites. Fold gently until the two mixtures are blended together. Be careful, don't deflate the egg whites.
  8. Pour into a 8" tube pan (don't grease the cake pan). Drop the pan a few times to release the trapped air bubbles. Bake in a pre - heated oven at 170C for 40 - 45 minutes. Invert the cake and cool completely.


Here is the video!!



xoxo
DessertzHouse

11 comments:

  1. I only have a 7" chiffon pan...how can I adjust the ingredients? Can you pls help me with this?

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    Replies
    1. Reduce to 4 eggs and reduce everything accordingly. It should work. :D

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  2. Can i use vanilla essence instead of vanilla extract? what is the difference between them?

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  3. Hi if I wanna use this recipe to make cupcake,what is the ideal baking temperature and time? Thank you :)

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  4. I just made it last night. It was perfect and yummy. Thanks for the yummy recipe ;)

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  5. Thanks for sharing the recipe. I wonder if I can substitute butter for oil. Also, can you please share this chiffon recipe for cupcakes pan? Thank you :)

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  6. What adjustments would I need to do in order to bake this in a 9" springform cake pan?

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  7. Hi how are you...? Thank you for always sharing with us your recipe!! Could you advise me if I want to make into a marble chiffon cake but use your ingredients, how many tbsp of cocoa I should use??? Thanks if you could reply me!!!

    ReplyDelete
    Replies
    1. It should be 25g of cocoa. Refer to Coffee Marble Chiffon Cake recipe as a reference to make your cake. :D

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  8. Do you have the ingredients in cups?

    ReplyDelete