Chiffon cake: the secret to make it moist and fluffy!

Name: Chiffon cake: the secret to make it moist and fluffy!
Uploaded: 2019-10-15T15:01:27Z
Duration: PT205.033S
Channel: Food Inspiration

published on 15 October, 2019 at 17:01

Airy, fluffy, and delicate, this cake is a must-try!

INGREDIENTS

5 eggs, separated;

130 g (4.5 oz) powdered sugar;

a pinch of salt;

¼ cup vegetable oil;

1/3 cup warm milk;

150 g (5 oz) flour;

2 tbsp cocoa powder.

METHOD

For the start whisk egg yolks with 1/3 of powdered sugar until pale. Add vegetable oil and warm milk in. Mix with flour to make a smooth batter.
Separately beat egg whites with a pinch of salt until light foam forms. Start adding leftover powdered sugar while still working with a mixer vigorously.
When stiff peaks form, fold egg whites into the batter carefully, trying to save as much air as possible.
Divide the dough in half and dye one half brown using cocoa powder.
Start pouring white and brown cake batter into a bundt cake pan alternating between them.
Using skewer, swirl both types of batter around slightly.
Transfer in a pan filled with hot water and bake at 160C/325F for 45 minutes. Then rise the temperature to 180C/350F for another 10 minutes.

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