Basic Vanilla Chiffon | bakewithlove

VANILLA CHIFFON CAKE

| BASIC RECIPE

Basic Vanilla Chiffon – Chiffon is pretty easy if you have experience with normal sponge cakes. The only difference is it uses baking powder, which I believe a lot of you will feel more comfortable with. The key in this cake is the egg white meringue. It’s a little controversial where some said to reach medium peaks and some said it should reach stiff peaks. Well to me there is no definite answer, both will give you almost similar outcome and texture. However, I have to admit that the cake will turn out to be a little more firm if you’re going to stiff peaks. I chose in between medium and stiff, you can say almost stiff, where you notice a tiny smooth short tail when you lift up the mixer paddle. Watch this video you’ll see what I mean. I hope you’re inspired to make this super moist and soft chiffon. Enjoy!

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Ingredients:

I am using 16cm chiffon pan

3 egg yolks

30g (2 tbsp) fine sugar

45g (3 ½ tbsp) canola oil

45g (3 tbsp) whole milk

¼ tsp salt

1 tsp vanilla extract

60g (1/2 cup) cake flour

¼ tsp baking powder

3 egg whites, cold

½ tsp cream of tartar (or lemon juice)

50g (1/4 cup) fine sugar

Instructions:

Preheat oven at 170°C/340°F.
Separate the eggs. Refrigerate the egg whites while working on the yolks.
In the bowl of egg yolks, add sugar. Mix until combined. Add salt, mix until combined.
Add oil and milk. Mix until combined respectively. Add vanilla extract, mix until combined respectively.
Sift the flour and baking powder in two batches into the yolk batter. Mix until combined.
In the bowl of egg whites, add in cream of tartar. Mix on low speed until bubbly. Add in the sugar in three batches. Continue mixing on high speed until you see a smooth short tail when you lift up the mixer paddle (almost stiff, but not stiff). [You may go on to reach stiff peaks if you desire.]
Add the egg whites into the yolk batter in three batches. Use a whisk to mix gently in a circular motion. Mix until the whites disappear. Switch to a spatula to scrape the bottom and sides to ensure even mixing.
Transfer the batter into 16cm pan, non-greased.
Use a stick or skewer to go around the pan which helps to release air bubbles. Tap the pan on the table few time to further release air bubbles.
Bake in preheated oven at 170°C/340°F for about 35-40min or until the surface is brown.
As soon as the cake is out from the oven, turn the pan upside down and stand of a small bowl to cool the cake. This can prevent the cake from sinking or shrinking.
Once it’s completely cool, to remove the cake from the pan, use a butter knife or offset spatula to scrape the sides of the pan, if the cake doesn’t pull away from the sides.
Cake is ready to cut and serve.