Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vanilla chiffon cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vanilla Chiffon Cake is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vanilla Chiffon Cake is something that I have loved my entire life.

Vanilla Chiffon Cake is made with whipped eggs and oil. What type of baking pan should I use for vanilla chiffon cake? Chiffon cakes are traditionally baked in an angel food cake pan.

To begin with this recipe, we must first prepare a few components. You can cook vanilla chiffon cake using 10 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla Chiffon Cake:

1. Prepare - Base Dough -
2. Make ready 60 g Egg Yolk (about 3 Eggs)
3. Prepare 30 g Sugar (A)
4. Take 30 g Water
5. Get 30 g Vegetable Oil
6. Take 2 g Vanilla Essence
7. Take 50 g Flour
8. Get - Meringue -
9. Take 90 g Egg White (About 3 Eggs)
10. Get 50 g Sugar (B)

Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker. This vanilla chiffon cake is a new favorite and I'm sharing all of my tips for making it. I went home for Labor Day Weekend to visit my parents and my grandmother who is visiting from Taiwan. Chiffon cakes have two parts to making the batter.

Instructions to make Vanilla Chiffon Cake:

1. • Base Dough -
2. Sift the flour into a medium bowl and set aside until use.
3. Add the egg yolks and sugar (A) to a large bowl and mix well.
4. Add the water, vegetable oil and vanilla essence to the mixture and whisk until the mixture become pale yellow.
5. Add the flour to the mixture and mix well.
6. • Meringue -
7. With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar(B) gradually and whip until the mixture is fluffy, and stiff peaks form. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles).
8. • Baking -
9. Preheat oven to 350F.
10. Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
11. Add the rest of the meringue to the egg yolk mixture and mix well.
12. Pour the batter into a chiffon cake mold.
13. Shake and tap the mold gently to smooth out the texture.
14. Bake until the cake springs back when touched, about 35 minutes.
15. Remove from your oven and place the mold upside down. Let cool completely (better to leave it overnight).
16. Remove the cake from the mold with a cake knife.
17. Decorate as you like.
18. More Details at http://www.chez-k.org/english/classics/chiffon-cake-vanilla/

The meringue which is a stiffly beaten mixture of egg whites with sugar, and sometimes stabilised with cream of tartar. We used to bake different flavour of chiffon cake. Have you try out simple vanilla chiffon cake? Instead of using vanilla extract this recipe use seeds from vanilla bean. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests.

So that is going to wrap it up for this exceptional food vanilla chiffon cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!