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Plain Chiffon Cake
Plain Chiffon Cake

Before you jump to Plain Chiffon Cake recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Healthy eating promotes a feeling of wellness. Increasing our intake of sensible foods while decreasing the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for snacks can be a challenge because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

Foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains found in white bread.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to plain chiffon cake recipe. To cook plain chiffon cake you need 8 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Plain Chiffon Cake:
  1. Use 3 medium Egg yolks
  2. You need 3 medium Egg whites
  3. Get 45 grams Vegetable oil
  4. Take 50 grams Water
  5. Take 85 grams Granulated sugar
  6. Prepare 3 grams Baking powder
  7. Take 80 grams Cake flour
  8. Use 1 dash Liqueur (white rum)
Steps to make Plain Chiffon Cake:
  1. Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more.
  2. Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury.
  3. Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn't slide off.
  4. Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter.
  5. Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy.
  6. Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter.
  7. Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled.
  8. Run a chiffon knife around the edges of the pan to remove from the mold, and it's done.
  9. I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold.
  10. When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter.

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