Vanilla Chiffon Cake recipe
Cakes are wonderful to taste and make an interesting recipe, which when properly baked at home can make every member of the family to jump with joy and can also be shared with anyone. With some tips, it is possible to bake a fresh vanilla chiffon cake and have fresh cakes delivered to any place, when neatly and tightly packed on any occasion.
Moist, fluffy and light chiffon cakes are created with separated eggs, using oil as fat. Secret towards preparing this delicious cake is in dividing the eggs, to whip the whites, fold it into batter for lightening it up. However, the flavour can be enhanced with butter, which is sure to make the item much delicious
- Cake flour, 2 ½ cups
- Cooking spray
- Granulated sugar, 1 ½ cup
- Baking soda, ¼ tsp
- Baking powder, 1 ¼ tsp
- Kosher salt, 1 tsp
- Egg yolks, 6 large
- Unsalted butter, 4 oz. (1 stick)
- Vegetable oil, 2 tbsp
- Pure vanilla extract, 2 tsp
- Buttermilk, 1 cup
- Egg whites, 3 large
Take a large bowl and combine sugar, cake flour, baking soda, salt, baking powder and whisk together. Take another medium bowl, place egg yolks, vegetable oil, vanilla extract and melted butter, and whisk. When combined, whisk in buttermilk. Take stand mixer having whisk attachment, whisk egg whites at medium high speed till peaks form for about 5 to 7 minutes. Then pour wet ingredients into a bowl containing the dry ingredients. Fold together with rubber spatula, till completely combined. Fold egg whites gently using spatula into cake batter, which should be done in three batches. Do not deflate egg whites or try to over mix batter. Then divide batter evenly between prepared pans. Bake till cake comes clean, or has few moist crumbs to it for about 25 – 30 minutes. Now, keep the cakes into a rack for cooling purpose for 30 minutes. For inverting, take a thin metal spatula or a knife and run around the edge for loosening it. Once done, have the cake inverted onto the place, and finally, remove cake pan. Keep cake plate on cake top and invert it once again so that cake plate gets to the bottom. This procedure is to be repeated with the other cake. The cakes should be allowed to cool completely before frosting, filling, and storing. After cooling, this unfrosted cake could be kept in plastic wraps to be refrigerated for about 2 days.
- Ginger Chiffon Cake: At the time of folding in egg whites, stir ¼ cup of ginger preserves and 1 tbsp of ground ginger.
- Blueberry-Lemon Chiffon cake: While folding in egg whites, stir 1 ½ tbsp of fresh lemon zest along with ½ cup frozen or fresh blueberries.
- Orange clove chiffon cake: At the time of folding egg whites, stir 2 tbsp of orange zest, including ½ tsp of ground cloves.
By following properly the above instructions, it is indeed possible to bake a delicious Chiffon cake.
The author is presently associated with expressgiftservice.co.uk and writes various types of tips for readers to bake interesting cakes that are sure to be appreciated by anyone who consumes it.