Easiest Way to Prepare Quick Basic Milk Chiffon Cake

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The ingredients needed to make Basic Milk Chiffon Cake:

1. Make ready 6 Egg (Medium)
2. Take 110 grams Sugar (separated into halves)
3. Make ready 75 grams Milk (warmed)
4. Get 70 grams Vegetable oil
5. Make ready 100 grams Cake flour
6. Take 20 grams Strong bread flour

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. It's usually served with a light dusting of confectioners' sugar or whipped cream; heavier buttercream frostings tend to weigh it down. A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar.

Steps to make Basic Milk Chiffon Cake:

1. Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
2. Crack eggs and separate egg white and egg yolk in different bowls.
3. Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside.
4. Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
5. Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
6. Add vegetable oil and mix some more.
7. Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
8. Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
9. Next add another 1/3 of the meringue and mix quickly and evenly.
10. Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
11. Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
12. Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat.
13. Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
14. For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5.

It's usually served with a light dusting of confectioners' sugar or whipped cream; heavier buttercream frostings tend to weigh it down. A basic chiffon cake combines cake flour with baking powder, baking soda, salt, and sugar. Cake flour is used to keep the cake light and tender, however all-purpose flour can be substituted. For the fluffiest chiffon cake, sift the dry ingredients to aerate them and remove any possible lumps. Hey everyone, We are making a chiffon sponge cake!

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