Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, light and fluffy chiffon. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Light and Fluffy Chiffon is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Light and Fluffy Chiffon is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook light and fluffy chiffon using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Light and Fluffy Chiffon:
- Take 4 Eggs
- Get 50 grams Cake flour
- Get 50 ml Milk
- Make ready 50 grams Sugar
- Get 2 or 3 drops Vanilla essence
This is my super light and fluffy taro chiffon cake recipe. You can serve it with some fresh whipped cream, otherwise, fancy it up and make it into a ice cream by adding ice cream layers and freezing it. Dora Maria Choo shares her recipe for a light, fluffy teatime treat. Chiffon is a quintessentially American cake, similar to angel food but delicately rich thanks to the addition of both egg yolks and oil.
Instructions to make Light and Fluffy Chiffon:
- Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour.
- Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish. Once it has turned whitish, add the milk and mix it all together.
- Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well. Add in the vanilla essence.
- Now make the meringue. Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
- Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly. Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency. (All together, add the meringue 3 times) Make sure to mix it well.
- Pour the batter into the cake mould from a height. Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160°C for 30 to 35 minutes. Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould. Please remove it slowly and with caution.
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