VANILLA CHIFFON CAKE
Vanilla Chiffon cake is airy ,fluffy ,moist ,sponge with tender crumbs. It is a simple recipe with basic cake ingredients.
Equipment
Ingredients
- 4 egg yolks
- 4 egg white
- ¼ cup all-purpose flour
- 50 ml milk
- 20 gm butter
- 20 gm vegetable oil
- ⅓ cup caster sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon cream of tartar ( or ) ½ teaspoon vinegar ( or ) ½ teaspoon lemon juice
- 2 pinch salt
Instructions
- Get ready with all the measured ingredients at room temperature.
- Sift All purpose flour and salt together for two to three times and keep aside.
- In a gas top or microwave melt butter with oil on a low heat.
- Add melted butter oil mixture to the sifted All purpose flour and whisk well with a whisk until it forms a smooth flour paste (aka roux).
- In a wide dry bowl add egg yolks, milk and vanilla extract and beat well until it is well combined.
- In another wide bowl add egg whites and whisk (I used electric hand mixer) until frothy. Now add cream of tarter and continue beating until fine foams form for 2 minutes.
- Gradually add caster sugar little by little ( mix 3 portions )until it forms stiff peaks (French meringue) consistency. Keep it aside.
- Add egg yolk mixture to the flour butter oil paste( aka roux) and mix well until it forms a smooth paste without any lumps.
- Mix ⅓ of the meringue to the yolk batter and mix gently with a spatula. Add meringue little at a time( 3 parts) and gently swirl until no egg yolk streak remain or seen.
- Grease only the bottom of the Tube pan and dust well with all purpose flour. Do not grease the sides or the tube of the pan as the cake batter will not be able to cling to rise and fall flat. Preheat oven to 160 °C .
- Pour the cake batter in the pan and gently tap the pan side to side to release air bubbles and get even top .
- Wrap the base of the tube pan with aluminium foil (purely optional) .Place the tube pan into a cookie tray holding a shallow water bath and reduce the temperature to 150 °C and bake for 50 minutes or until skewer inserted comes out clean.
- When the cake is done remove from oven and immediately invert to cool completely before unmoulding. I prefer to sprinkle some icing sugar and garnish it with whole strawberries.
- Slice a piece or two and serve with a cup of coffee or milk . Serve with a cup of milk during breakfast or as a dessert with a scoop of ice cream.
Notes
Since the meringue is the leavening agent beat the egg whites well till you achieve stiff peaks to get a nice rise and fluffy texture.
If cream of tartar is not available ,substitute with ½ teaspoon of vinegar or lemon juice.
Do not grease the sides of the tube pan. You can use any pan either round or square tins too. Make sure to grease bottom well .
Once baked ,cool it upside down (I forgot to click a picture ).
Nutrition
Serving: 1sliceCalories: 95.8kcalCarbohydrates: 3.8gProtein: 3.7gFat: 7.2gSaturated Fat: 4.3gTrans Fat: 0.1gCholesterol: 103.7mgSodium: 59.6mgPotassium: 55.8mgFiber: 0.1gSugar: 0.5gVitamin A: 202.4IUCalcium: 21mgIron: 0.4mg
Tried this recipe?Let us know how it was!