Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fluffy chiffon cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

A perfect meringue (beaten egg whites) is key to a light, fluffy, bouncy chiffon cake. Make sure there isn't any yolk in your egg whites. Yolk is a fat, and it will keep your whites from foaming properly. Chilling the egg whites makes the meringue smooth with stronger air bubbles that help the cake rise higher.

Fluffy chiffon cake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fluffy chiffon cake is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook fluffy chiffon cake using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Fluffy chiffon cake:

1. Make ready 4 large egg yolks
2. Make ready 5 large egg whites
3. Get 30 g sugar
4. Prepare 60 g sugar
5. Take 65 ml water
6. Get 90 ml oil
7. Make ready 125 g wheat flour
8. Prepare 1 teaspoon baking powder

Chiffon cakes may not have multiple layers or fancy frosting, but they are classic cakes that are always crowd-pleasers. That makes this delightful lemon chiffon cake recipe the perfect addition to your cake-baking repertoire. The classic chiffon cake never fails-light, airy, fluffy chiffon is irresistible when frosted with light caramel or yema frosting. Because the bulk of its rise comes from whipped egg whites, you have to be mindful to not over-mix the batter.

Instructions to make Fluffy chiffon cake:

1. Preheat the oven to 350°F (175℃), mix wheat flour and baking powder.
2. Whip up egg yolks and sugar (30g), add water, oil and whip.
3. When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely.
4. Stir egg whites softly, and add sugar (60g) and whip them until stiff.
5. Whip them so they are stiff til they turn into stable foam. - Tip: Give them 3 minutes extra time whipping after you feel it's enough.
6. Take 1/3 meringue and put it into step3 and mix well.
7. Pour step6 into meringue and mix gently to keep the foam.
8. Pour into a chiffon cake pan.
9. Hit the pan's bottom against the counter lightly to collapse bubbles.
10. Bake in the oven for 40-45 minutes.
11. Turn it upside down and cool it down completely.
12. You can arrange it like this. It goes will with cream & fruit
13. Note: Making a fluffy, stable meringue: that's the key to success!

The classic chiffon cake never fails-light, airy, fluffy chiffon is irresistible when frosted with light caramel or yema frosting. Because the bulk of its rise comes from whipped egg whites, you have to be mindful to not over-mix the batter. Using it for inspiration for my up and coming blog! I made this cake yesterday for. Stir with a whisk until no streaks of flour can be seen.

So that is going to wrap this up for this special food fluffy chiffon cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!