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Plain Chiffon Cake
Plain Chiffon Cake

Before you jump to Plain Chiffon Cake recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

We all know that having healthy snacks can help us truly feel better in our bodies. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy types contributes to a more healthy feeling. Eating more vegetables helps you feel much better than eating a slice of pizza. This is often a problem, nonetheless, when it comes to eating between goodies. Finding goodies that help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you’re not sensitive to nuts, try eating some almonds! Almonds are often considered a super food since they’re packed full of ingredients that help boost our vigor while keeping us healthy. Several vitamins and minerals are located in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan that may often allow you to be sleepy. However, you will not need a nap after eating and enjoying almonds. Alternatively, these nuts help in lowering stress and provide a soothing feeling throughout your body. Almonds typically give you a general increased sense of well-being.

A large selection of quick health snacks is easily available. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to plain chiffon cake recipe. To make plain chiffon cake you need 8 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Plain Chiffon Cake:
  1. You need 3 medium Egg yolks
  2. Take 3 medium Egg whites
  3. Prepare 45 grams Vegetable oil
  4. Use 50 grams Water
  5. Use 85 grams Granulated sugar
  6. Provide 3 grams Baking powder
  7. Take 80 grams Cake flour
  8. Prepare 1 dash Liqueur (white rum)
Instructions to make Plain Chiffon Cake:
  1. Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth. Add the oil and water, and mix some more.
  2. Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury.
  3. Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form. It should be firm enough that if you flip the bowl, the meringue doesn't slide off.
  4. Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter.
  5. Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly. When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy.
  6. Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter.
  7. Bake in the oven preheated to 170℃ for 30 minutes. When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled.
  8. Run a chiffon knife around the edges of the pan to remove from the mold, and it's done.
  9. I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold.
  10. When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake. You will have some leftover batter.

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