[wp_ad_camp_2]

Vanilla Chiffon Cake

February 18, 2017

Chiffon cake gets its fluffy and pillowy texture from the whipped egg whites. It is so basic that you can add any flavor to make it fancy. Anything you can think of: lemon, orange, chocolate, or with strawberries and whipped cream.

 

 

Served with handwhipped cream

 

Ingredients (15~17cm cake pan)

 

60g cake flour, sifted two times

3 eggs, whites (keep refrigerated until use) and yolks (room temperature), separated

20g granulated sugar, for egg yolk

50g granulated sugar, for egg white

35ml water

35ml vegetable oil

5cm vanilla bean, scrape the vanilla caviar

 

Instructions

 

  1. In a bowl, whisk egg yolk and 20g sugar until mixture is light in color and looks slightly thickened.
  2. Combine oil, water, vanilla caviar and slowly add to the egg yolk mixture. Mix well. Add flour and whisk until smooth.
  3. Whisk egg whites on high speed until soft peaks form. Gradually add 50g sugar and continue whisking until still peaks form.
  4. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated. Then gently fold in the remaining egg whites until just combined.
  5. Pour the batter into the cake pan. Bake at 180C for about 25~35 minutes until the surface of the cake is golden brown and a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven, let it cool upside down by inserting a bottle to the tin hole.
  7. To remove the cake after it is completely cooled, insert a knife and move around the edges of the pan to loosen the cake. Let the cake fall gently on the cake board.

 

 

 

 

 

 

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.