Recipe of Quick Light and Fluffy Chiffon
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Light and Fluffy Chiffon. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Light and Fluffy Chiffon, 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 Light and Fluffy Chiffon 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 Light and Fluffy Chiffon is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can have Light and Fluffy Chiffon using 5 ingredients and 6 steps. Here is how you cook it.
I love chiffon cake, but I was bothered by the oil in it. So, I swapped milk for non oil soy milk in my friend's recipe for chiffon cake, and through trial and error, I was able to bake a delicious cake with these measurements. Even though it has no oil, it's still light and fluffy. Please give it a try.
Please beat the egg yolks and sugar firmly until they become a whitish color.
Depending on the oven, I think the baking time might be a bit more or less, so please adjust the baking time accordingly. (We use an electric oven.)
I suggest swapping the vanilla essence for rum or a similar flavoring. Recipe by coco cafe
Ingredients and spices that need to be Take to make Light and Fluffy Chiffon:
- 4 Eggs
- 50 grams Cake flour
- 50 ml Milk
- 50 grams Sugar
- 2 or 3 drops Vanilla essence
Steps to make Light and Fluffy Chiffon
- Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour.
- Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish. Once it has turned whitish, add the milk and mix it all together.
- Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well. Add in the vanilla essence.
- Now make the meringue. Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
- Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly. Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency. (All together, add the meringue 3 times) Make sure to mix it well.
- Pour the batter into the cake mould from a height. Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160°C for 30 to 35 minutes. Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould. Please remove it slowly and with caution.
While this is in no way the end all be all guide to cooking fast and simple lunches it is very good food for thought. The stark reality is that this will get your own creative juices flowing so that you could prepare wonderful lunches for your own family without having to do too much heavy cooking in the approach.
So that is going to wrap this up for this exceptional food Recipe of Speedy Light and Fluffy Chiffon. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!