Easiest Way to Prepare Any-night-of-the-week Plain Chiffon Cake

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Favorite Plain Chiffon Cake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Plain Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Plain Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Plain Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Plain Chiffon Cake using 8 ingredients and 10 steps. Here is how you can achieve that.

I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.

Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.
Weigh the ingredients precisely in advance. Recipe by Myumako

Ingredients and spices that need to be Prepare to make Plain Chiffon Cake:

1. 3 medium Egg yolks
2. 3 medium Egg whites
3. 45 grams Vegetable oil
4. 50 grams Water
5. 85 grams Granulated sugar
6. 3 grams Baking powder
7. 80 grams Cake flour
8. 1 dash Liqueur (white rum)

Instructions to make Plain Chiffon Cake

1. Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more.
2. Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury.
3. Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn't slide off.
4. Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter.
5. Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy.
6. Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter.
7. Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled.
8. Run a chiffon knife around the edges of the pan to remove from the mold, and it's done.
9. I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold.
10. When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter.

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So that is going to wrap it up for this exceptional food Steps to Make Award-winning Plain Chiffon Cake. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!