Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vanilla chiffon cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Vanilla Chiffon Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vanilla Chiffon Cake is something which I have loved my entire life.

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

The ingredients needed to make Vanilla Chiffon Cake:

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

Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker. Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon. This vanilla chiffon cake is a new favorite and I'm sharing all of my tips for making it.

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/

I went home for Labor Day Weekend to visit my parents and my grandmother who is visiting from Taiwan. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream. A light, delicious cake, perfect with coffee or tea. For a classy dessert, it's lovely with a scoop of chocolate ice cream beside it, and drizzled with some cherry-flavored schnapps or raspberry dessert.

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