Vanilla Chiffon Cake Recipe
As promised, here is the recipe that i used to make my Vanilla Chiffon Cake...the most moist and light and airy cake ever!!!!!!! ^-^
You will need a chiffon pan or an angel food cake pan, small to medium size.
Ingredients
130g Flour
2/3Tsp Baking Powder
80g Sugar
80ml Oil
130ml Water
1Tsp Vanilla Essence
4 Egg Yolks
6 Egg Whites
Method
Preheat the oven to 170°C
Sift the flour 3 times with the baking Powder
whisk half the sugar with the egg yolks until thick trippled in volume and has reached the Ribbon Stage (you can draw a ribbon with the mixture when you lift the whisk up and the ribbon stays for about 30 seconds or more)
Add the Oil, Water and vanilla essence and whisk until the mixture is well combined.
Add the flour and baking powder and mix until well combined (dont worry about folding it in)
In a large mixing bowl, whisk the egg whites (gradually adding the rest of the sugar) until stiff peaks have been formed and you can hold the bowl of egg whites over your head without any of the whites moving or falling on you.
fold the egg whites in thirds into the yolk mixture using a spatula and then pour into the cake tin. (do not grease the tin or line it with anything)
Bake for 50 minutes and as soon as it's done, take it out of the oven and flip it upside down to cool completely!!!
and voila the ultimate chifon cake recipe (its worked everytime for me!!!!!) Hope it works for you too!!!! ^-^
Comments
All the photos you put looks so good! :)
As for the white cream, maybe you have to whip it up a lot to get it white, use a blender. ;)
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It smells heavenly and I hope all else will be fine :D
I'm think the pan that i use is about 10 inches wide but it doesnt really matter. There is always too much cake batter for the pan. you need to fill the pan with the batter to just leave 1 inch from the top of the pan. if you fill it wth more then the cake will rise too much and hit the top of the oven and burn ^-^
Hope you're cake goes well ^-^
I would love to start baking now.