Chiffon cake: the secret to make it moist and fluffy!
published on 15 October, 2019 at 17:01
Airy, fluffy, and delicate, this cake is a must-try!
INGREDIENTS
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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