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How to Cook Yummy Easy Oil-Free Chiffon Cake-Style Sponge Cake

Easy Oil-Free Chiffon Cake-Style Sponge Cake. #moistvanillacake #fluffyvanillacake #basicplainspongecakerecipe #newyearcakerecipe #newyearsweetrecipe Hello everyone, Today's recipe is basic vanilla. I would like to share this to all of you on "how to make easy sponge cake at home / Chiffon Cake Recipe to all of you. Welcome to dailycooking channel Chiffon Cake Bakery Style Do not over mix.

Easy Oil-Free Chiffon Cake-Style Sponge Cake Most current Absolutely Free sponge Cake recipe Ideas - yummy cake recipes. Ferrero Rocher Cake made with layers of hazelnut Sponge Cake, rich Nutella Buttercream, and wafers. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. You can cook Easy Oil-Free Chiffon Cake-Style Sponge Cake using 3 ingredients and 13 steps. Here is how you cook that.

Ingredients of Easy Oil-Free Chiffon Cake-Style Sponge Cake

  1. Prepare 3 of Eggs.
  2. It's 60 grams of Bread flour (or sifted cake flour).
  3. You need 50 grams of Sugar.

It's also similar to a sponge cake which is basically just eggs, sugar, and flour, but there is oil added to the batter. This makes the texture of a chiffon cake more. Light and airy chiffon cakes are one of my favorite desserts to make. Baking a chiffon cake may seem daunting to some, but it's totally worth it once you master the basics of Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture.

Easy Oil-Free Chiffon Cake-Style Sponge Cake instructions

  1. Line the round cake pan with parchment paper..
  2. Measure the ingredients. Separate the eggs into yolks and egg whites (make sure the bowl and the whisk for the egg white are completely dry)..
  3. Preheat the oven to 170℃. Beat the egg whites with a electric mixer. Add the sugar in 3 batches. Beat until stiff peaks form and it does not drop out of the bowl when you turn it over..
  4. Add the egg yolks one at a time. It is fine to use the same whisk..
  5. Add the bread flour in 3 batches as well. Change the electric mixer to a whisk and mix it in the folding motion. In this picture, I am using a spatula..
  6. Pour the batter into the muffin cups. Tap the pan on the table to remove the trapped air. You can see how sloppy I am pouring the batter into the cups in the picture, but it is fine..
  7. Tap the same way for the cake pan to removed the trapped air. Drop the batter that is stuck to the spatula on to the wall of the cake pan (it does not puff up well)..
  8. Bake the batter in the muffin cups for about 20 minutes or about 25-30 minutes if you are using the cake pan. Once baked, release the trapped air by lightly dropping the pan. Turn over the cake pan to cool it off..
  9. You will be surprised how smooth the texture will be..
  10. This is made in a 15 cm cake pan (about 5 inches round). The baking time is about 25 minutes. The height is about 5.5 cm before slicing the top off. It was made with bread flour..
  11. This is 18 cm round cake pan, used bread flour and 45 g of sugar..
  12. It's very easy to make and it is perfect for a snack. My child loves cutting it into smaller pieces and eating with jam..
  13. You can use a chiffon cake pan as well. In that case, I use cake flour..

I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. If you have a stand mixer try to beat egg whites with it while you whisk your egg yolks and flour in another. This Japanese cotton sponge cake recipe shows you all the details of how to make the most So far the process is relatively straight forward. There is quite easy and does not involve much technique. The most common reason when the sponge cake is still uncooked after baking one hour is due to low.

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