Step-by-Step Guide to Make Perfect My Vanilla Chiffon Cake
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy My Vanilla Chiffon Cake. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from My Vanilla 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 My Vanilla 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 My Vanilla Chiffon Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have My Vanilla Chiffon Cake using 7 ingredients and 13 steps. Here is how you can achieve it.
Standard Chiffon cake. Vanilla beans and milk are necessary.
If you whip the egg whites first, they can wait in the refrigerator.
If the milk is warm, the cake will expand too much, so cold milk is good.
Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko
Ingredients and spices that need to be Make ready to make My Vanilla Chiffon Cake:
- 4 large Egg yolk
- 5 large Egg white
- 70 grams Granulated sugar
- 45 ml Milk
- 40 ml Vegetable oil
- 100 grams Cake flour
- 1 stick Vanilla Beans
Steps to make My Vanilla Chiffon Cake
- Sift the flour and set aside. Separate the egg whites and yolks. Cold milk is OK. Preheat the oven to 170°C.
- Add half of the granulated sugar to the egg yolks. Beat until it becomes whiter and then add the milk and vegetable oil.
- Add the vanilla beans (Cut an opening vertically with a knife and with a fork, scrape out the beans) to the mixture from Step 2 and mix together.
- Sift the sifted flour from Step 1 into the bowl and mix together very very well, being sure not to form clumps.
- Add the remaining granulated sugar little by little to the bowl with the egg whites. Beat together until a sturdy meringue is formed.
- Add 1/3 of the meringue from Step 5 into the mixture from Step 4 and gently mix. Add another half of the meringue and mix together.
- Next, reverse and add the batter mixture into the remaining meringue. Scoop the batter gently from the bottom and mix in a cutting motion, being careful not to break the foam.
- Pour it into the chiffon mold. Hold the center cylinder and bang the entire mold to get rid of air bubbles.
- Set the oven for 30 minutes. First bake for 20 minutes at 170°C. Midway through the baking, cut 4 ~5 notches in the cake (you don't have to do this).
- Then lower the heat to 160°C and continue baking (you can also leave it at 170°C). Halfway through this baking time, stick a skewer into the cake and if it comes out clean then the cake is ready.
- When it's out of the oven, place it upside down, still in the mold, onto a cup. If you try to take it out while it's still warm, it will fall apart.
- Once the cake has cooled, use a palette knife to remove the cake from the mold. Use a bamboo skewer to separate around the center cylinder.
- Flip it upside down onto a plate, arrange it nicely, and it's finished. It has such a beautiful height.
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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Homemade My Vanilla Chiffon Cake. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!