How to Make Vanilla Chiffon Cake

Hello everyone, today I will talk about how to make vanilla chiffon cake. First, I need to tell you that making chiffon cake will be a little tricky. Because if you are not careful and don’t do the technique properly, the chiffon could fail. So, make sure you do the technique well. Chiffon is divided into 2 batters, batter A and batter B. Also you need a nice sticky baking pan. So no need for flour, butter, or baking spray, nothing. Why do we need a nice sticky baking pan ? because we will turn it upside down.

Let’s start making the chiffon cake. First, separate egg yolk and egg white carefully, so it won’t mix. To make batter A, mix egg yolk with vanilla, milk, sugar, and vegetable oil. Mix it until it looks pale and frothy, use balloon whisk. After that, add flour, and mix it until they are combined, because we don’t want to activate the gluten.

Now make batter B. For batter B we will make meringue which is whipped egg white. Mix egg white with sugar and tartar cream. If you don’t have it you can change it with lemon juice. You can mix it with hand mixer, stand mixer. You can also use balloon whisk, but it will take longer time than stand mixer and hand mixer. Mix it until it turns stiff peak, you can see the consistency. When it is already stiff peak, meringue would look more glossy and when you pick up the mixer meringue will hold the shape.

Then grab ¼ of meringue to batter A. Here we are going to use folding technique to mix it. After it is folded in, we are going to add other meringue. Still fold it, scrape the bottom with spatula, cut in the middle and bring it around. Keep doing it until they are mixed. This batter has a lot of aiir in them. So make sure you don’t over mix, which will make your chiffon fail. And because we used vegetable oil and milk it will stay soft and pillowy. Unlike a lot of butter based cakes, when they get chilled it is going to get a little hard. But chiffon doesn’t act like that.

After it is mixed, pour the batter to baking pan. Put it in the oven at 160 celcius for 50-55 minutes. But you can adjust the temperature. When the chiffon is already done, be quick to turn the baking pan, let it cool in that position. We need to turn it upside down to make sure the chiffon won’t go thin. When it is already cool take it out from the baking pan, you can serve with whipped cream, or sugar powder.

Your vanilla chiffon cake is already done. From that we can learn that folding technique, baking pan, and how cool the chiffon are crucial to make perfect chiffon cake. In this modern era chiffon cakes have many variations, but vanilla chiffon cake is the basic and the simplest one. (cssa)