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Plain Chiffon Cake Recipe

シフォンケーキのなぜ?もう失敗しない!ふわしゅわしっとり美味しいシフォンケーキレシピ

 18cm type vanilla scented plain chiffon cake recipe cross section * ririri **

Plain Chiffon Cake Recipe. A fluffy and soft basic chiffon cake that makes a soft sound every time you touch it ☆

This is a recipe that I finally arrived at with the aim of creating a chiffon cake that melts in the mouth and tastes good.

It is a chiffon cake that you can enjoy deliciously as it is without fresh cream or drink (# ^^ #)

Please enjoy the easy and fluffy chiffon cake by hand! (* ^^ *)

Easy fluffy chiffon cake recipe

Plain Chiffon Cake Recipe
This page👉Material / Simple version of how to make / Preparation
2nd page👉How to make meringue
Page 3👉How to make egg yolk dough
Page 4👉Match the meringue and egg yolk dough
Page 5👉Dough sink / air bleeding
Page 6👉Baking and cooling chiffon cake
Page 7👉Chiffon cake side mold
Page 8👉Molding the bottom of the chiffon cake
Page 9👉Tips / Points / Recipe History
Page 10👉I made a chiffon cake ~ Voice
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Plain Chiffon Cake Recipe

Vanilla scented plain chiffon cake recipe 18cm ingredients

Plain Chiffon Cake Recipe

Material (18 cm aluminum chiffon cake)

* 4 egg L sizes (egg white 153g / yolk 80g)
* Granulated sugar (for meringue) … 55g
(If you are not good at summer or meringue, add 2g of dried egg white and mix well.)
* Granulated sugar (for egg yolk) … 5g
* Cake flour (Dolce)… 60g
* Milk: 60g
* Rice oil: 40g
* Vanilla oil … 4 drops
* Vanilla beans paste … a little

⚠ If you use the 17cm type, the amount of dough will be large, so put the dough over 8 minutes in a small heat-resistant cup and bake it sideways.
⚠ Measure the amount of egg white each time.
⚠ Please refrain from secondary use such as diversion and posting of recipes and images.

About 18cm aluminum chiffon cake mold

I bought this Kai 18cm aluminum chiffon cake mold at a nearby home improvement store.

It is slightly larger than 17 cm and can be cut from 10 to 12 cuts. This size is recommended for those who want to taste the chiffon cake and give it to someone, or for those who have many families! (* ^^ *)

 

From here, we will explain in more detail how to make chiffon cake, points, causes and solutions that lead to failure. If you are making this chiffon cake recipe for the first time, or if you usually make mistakes with chiffon cake, I would be grateful if you could read it once (* ^^ *)

Preparation of chiffon cake

◎ Divide the egg into egg white and yolk, and wait in the refrigerator until the egg white is used.
(Although I wrote about 153g of egg white, you can make it beautifully and deliciously with this amount up to about 140-160g. The weight of egg yolk is also a guide. It is okay to use up 4 eggs! However, the way it swells will change.)

◎ Milk and rice oil can be measured together. Please warm it a little in a water bath.
(As a guide, the warmth of human skin-bath water)

Preparation of chiffon cake Milk and rice oil can be measured together. Please warm it a little in a water bath.

◎ Put the cake flour in a bag, weigh it, and put air in it to make it chewy (the role of the flour sieve).

Chiffon cake flour sieve Weigh the flour in a bag and keep the air in the air.

◎ When using dried egg whites, mix well with granulated sugar so that there is no unevenness.

Stir the granulated sugar in the chiffon cake. When using dried egg whites, mix well so that there is no unevenness.

After thoroughly stirring the granulated sugar in the chiffon cake

◎ Weigh and prepare other ingredients other than fragrance

◎ Preheat the oven to 180 degrees

Preheat the chiffon cake oven to 180 degrees

 

error: Please refrain from secondary use such as diversion and posting of recipes and images.
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