Chiffon cake: the easy recipe to make it SUPER FLUFFY

Name: Chiffon cake: the easy recipe to make it SUPER FLUFFY
Uploaded: 2024-06-24T20:00:00Z
Duration: PT126.877S
Channel: Food Inspiration

published on 24 June, 2024 at 22:00

INGREDIENTS

290g (2 1/4 cups) of all-purpose flour

16g of baking powder

290g (1 2/5 cups) of granulated sugar

a pinch of salt

190ml (3/4 cup) of water

130ml (3/5 cup) of seeds oil

7 egg yolks (130g)

1 grated lemon zest

1 vanilla pod

7 egg whites (240g)

9g cream of tartar

Powdered sugar to decorate

METHOD

1. Start by grating the lemon zest, you'll love the fragrance!

2. In a bowl, pour the sifted flour and yeast, then add the sugar and salt. Give it a stir.

4. In another bowl, mix the egg yolks, water, vegetable oil, lemon zest, and finally the vanilla. Make sure all the ingredients are well blended.

5. In another bowl, whip the egg whites until frothy.

6. Then add the cream of tartar; if you don't have it, you can omit it. Continue to whip.

7. Add the yolk mixture to the flours and mix with a whisk.

8. Now, gradually incorporate the whipped egg whites, mixing gently from the bottom up. You will get a smooth and thick batter.

9. Pour into the mold and bake at 165°C for at least 55 minutes, but we recommend doing a toothpick test just to be sure.

10. Flip the mold and let it cool down well before unmolding your cake. A lot of powdered sugar and your chiffon cake is ready!

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