Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, air light fluffy chiffon cake using waterbath baking method. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Air light fluffy chiffon cake using waterbath baking method is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Air light fluffy chiffon cake using waterbath baking method is something which I’ve loved my whole life.
Great recipe for Air light fluffy chiffon cake using waterbath baking method. This cake is so air light and fluffy you would think you are holding a balloon !! And with the tingling lemon taste from the lemon butter cream frosting.ouch!!
To begin with this recipe, we must prepare a few ingredients. You can cook air light fluffy chiffon cake using waterbath baking method using 9 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Air light fluffy chiffon cake using waterbath baking method:
- Take 1/3 cup sugar
- Make ready 1/4 cup sugar
- Get 1/2 cup flour + 1/4 cup flour
- Take 3 tablespoons corn starch
- Get 1 tablespoon pure vanilla essence
- Get 6 very large egg whites
- Make ready 6 very large egg yolks
- Take 3 tablespoons warmed milk
- Get 3 tablespoons warmed vegetable oil
A basic chiffon cake combines cake flour with baking powder. Please check out Chiffon Cake/Spong Cake and that post has illustrated detail steps. The only different step to make this cake is the water bath, which is used commonly for any light and fluffy cake. More moisture in the air, more moisture in the cake!
Instructions to make Air light fluffy chiffon cake using waterbath baking method:
- Sieve the corn starch and flour 3 times
- In a deep bowl, add the egg yolks and stir, add the warmed milk and vegetable oil(mix oil and milk in a small pot and heat up a bit until warm) and vanilla essence. Then stir to mix
- Add the 1/4 cup sugar and mix in
- Then mix the shifted flour in to combine and set aside
- In a clean and dry mixing bowl, add the egg whites and using the ballon hook attachment, on high speed, whisk until it reaches stiff peak
- Stiff peak should be as shown
- Then gradually add the other 1/3 cup sugar while still whisking on high speed
- When you have added in the sugar completely, scoop a quarter of the egg white mixture and add to the egg yolk and flour mix
- Using a spatula gently fold in the until well combined. Please do this folding in gently
- Then add the remaining egg white mix and fold in gently as before until well combined
- Grease the baking pan with vegetable shortening and line with parchment paper properly
- Then pour in the batter. Drop the pan a few times to release any air bubbles
- Wrap the outer body of the pan with foil paper
- The preheat your oven at 220 degrees
- Add boiling water to a larger baking pan big enough to contain the baking pan
- The drop the batter pan in the water pan and bake at 155 degrees for 1hr-2hrs (yeah it takes time to bake using water bath). But i used a flatter pan so it was a bit faster
- After like 1hr 30mins, remove the waterbath and foil and bake directly for the remaining 20-30mins
I did not cool down the cake upside down like traditional chiffon cake. Follow your recipe and time your cake's baking time carefully. As soon as it springs back up when lightly touched, it is done. We know you want to dig into that fluffy, airy chiffon cake, but you'll have to let it set and cool completely before frosting and slicing into it. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.
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