Vanilla Chiffon Cake. Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me.
Light, fluffy, and moist, chiffon cake is classically made with separated eggs and uses oil as the fat.
The secret to this cake is to divide the eggs, whip the whites, and fold them into the batter to lighten it.
A true chiffon cake is made with only oil, but the flavor of butter just can't be beat, so this version combines the two.
Kamu dapat membuat Vanilla Chiffon Cake menggunakan 14 bahan dan 6 langkah. Pelajari cara membuat Vanilla Chiffon Cake yang sederhana.
Bahan yang dibutuhkan membuat Vanilla Chiffon Cake :
- Bahan A.
- 100 gr terigu kunci biru.
- 20 gr maizena.
- 1/4 sdt baking powder.
- 25 gr gula pasir halus.
- 60 gr susu cair.
- 30 gr minyak goreng.
- 5 butir kuning telur.
- 1/2 sdt pasta vanilla.
- Bahan B.
- 5 butir putih telur.
- 1/2 sdt garam.
- 100 gr gula pasir halus.
- 1 sdm air jeruk nipis.
This recipe scales well to produce multi-tiered cakes: to. Lemon Chiffon Cake Cocktail The Foodie Patootie Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil. It can be flavored with citrus, chocolate, vanilla, or any flavoring you chose. This light and soft cake resembles the texture of the Mamon.
Instruksi membuat Vanilla Chiffon Cake
- Campur dengan whisker terigu, maizena, bp, ayak kemudian tambahkan gula pasir. Campur susu dan minyak goreng aduk rata, tambahkan kuning telur dan pasta vanilla sampai licin..
- Kocok dengan mixer putih telur, garam dan air jeruk nipis sampai berbusa kemudian masukkan gula pasir secara bertahap sambil terus dikocok sampai mengembang dan berjejak.
- Campurkan putih telur ke bahan A dengan menggunakan spatula secara bertahap sampai rata dan homogen.
- Tuang ke dalam loyang khusus chiffon tanpa dioles apapun, panggang dengan suhu 170 derajat selama 1 jam.
- Setelah matang segera tangkupkan loyang sampai dingin bisa juga dengan menggunakan leher botol.
- Setelah dingin keluarkan kue dari loyang dengan cara disisir menggunakan pisau..maafkan ya agak kurang rapi permukaannya 😄.
The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. Oil makes the chiffon cake moist and tender, and whipped eggs make it super-light. This recipe can be baked as a layer cake or in a tube pan. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form.