Air light fluffy chiffon cake using waterbath baking method
Air light fluffy chiffon cake using waterbath baking method

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, air light fluffy chiffon cake using waterbath baking method. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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!!

Air light fluffy chiffon cake using waterbath baking method is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Air light fluffy chiffon cake using waterbath baking method is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have air light fluffy chiffon cake using waterbath baking method using 9 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Air light fluffy chiffon cake using waterbath baking method:
  1. Get 1/3 cup sugar
  2. Prepare 1/4 cup sugar
  3. Take 1/2 cup flour + 1/4 cup flour
  4. Make ready 3 tablespoons corn starch
  5. Make ready 1 tablespoon pure vanilla essence
  6. Take 6 very large egg whites
  7. Prepare 6 very large egg yolks
  8. Take 3 tablespoons warmed milk
  9. Get 3 tablespoons warmed vegetable oil

I did not cool down the cake upside down like traditional chiffon cake. The chiffon mixing method is the process used to make chiffon cakes very light and fluffy. Chiffon cake recipes are broken down into three main parts: dry ingredients, wet ingredients, and the meringue. These three parts are then combined and baked.

Step by Step to make Air light fluffy chiffon cake using waterbath baking method:
  1. Sieve the corn starch and flour 3 times
  2. 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
  3. Add the 1/4 cup sugar and mix in
  4. Then mix the shifted flour in to combine and set aside
  5. 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
  6. Stiff peak should be as shown
  7. Then gradually add the other 1/3 cup sugar while still whisking on high speed
  8. 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
  9. Using a spatula gently fold in the until well combined. Please do this folding in gently
  10. Then add the remaining egg white mix and fold in gently as before until well combined
  11. Grease the baking pan with vegetable shortening and line with parchment paper properly
  12. Then pour in the batter. Drop the pan a few times to release any air bubbles
  13. Wrap the outer body of the pan with foil paper
  14. The preheat your oven at 220 degrees
  15. Add boiling water to a larger baking pan big enough to contain the baking pan
  16. 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
  17. After like 1hr 30mins, remove the waterbath and foil and bake directly for the remaining 20-30mins

A basic chiffon cake combines cake flour with baking powder. 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. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. Techniques Used: Chiffon Mixing Method, Easy Meringue; This is my absolute favorite recipe for yellow cake. It turns out light and fluffy yet still moist.

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