Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, basic milk chiffon cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The Classic Pandesal Recipe Soft And Fluffy. After deriving these ultra soft chiffon cakes at here (banana chiffon cake), here (honey chiffon cake), here (cranberry yogurt chiffon cake) and here (cocoa chocolate chiffon cake), I have been going through a tough journey just to bake a basic milk chiffon cake that is ultra soft enough Ahem to. 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.
Basic Milk Chiffon Cake is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Basic Milk Chiffon Cake is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook basic milk chiffon cake using 6 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Basic Milk Chiffon Cake:
- Get 6 Egg (Medium)
- Make ready 110 grams Sugar (separated into halves)
- Make ready 75 grams Milk (warmed)
- Take 70 grams Vegetable oil
- Get 100 grams Cake flour
- Get 20 grams Strong bread flour
Great recipe for Basic Milk Chiffon Cake. After a few attempts, I found the most adaptable combination of ingredients!! This modern cake is similar to a sponge cake, but it's made with oil instead of butter and includes baking powder. To make a chiffon cake, beat a batter base that includes egg yolks and sugar.
Steps to make Basic Milk Chiffon Cake:
- Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
- Crack eggs and separate egg white and egg yolk in different bowls.
- 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.
- Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
- Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
- Add vegetable oil and mix some more.
- Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
- Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
- Next add another 1/3 of the meringue and mix quickly and evenly.
- Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
- Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
- 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.
- Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
- 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.
Then fold stiff egg whites into the batter and bake it in a tube pan. It's important not only to have recipes but also proper technique in baking. The acid reacts with the basic egg whites to help them get fluffy. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). At this point, the mixture should be somewhat dry.
So that is going to wrap this up for this special food basic milk chiffon cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
