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Iβve always strayed away from making chiffon cake because it always appeared so hard since it involved making a meringue. believe it or not, this is my first ever chiffon cake made as it did not need a chiffon cake pan, and it was so successful I went down a rabbit hole on making other types of chiffon cakes π€£ and eventually bought a chiffon cake pan. This cake is so light and yummy, I actually ate half in one sitting π¨π© but if u donβt have a tube pan and wanna try making a chiffon cake recipe, do try this one out! π
Ingredients and Steps:
Preheat oven to 150 degrees, pour in warm water into a larger square tin, or directly onto the baking tray.
βΌοΈπ§πΌβπ³ Water bath method: keeps oven temperature stable and does not dry out cakes that needs a long time to bake.
β 30g cocoa powder
β 75g veg oil
Heat in a pan on low heat both ingredients till around 65 degrees. You should be able to smell the cocoa π
β 70g cake flour
Add in sifted cake flour to the pan and mix well
βΌοΈπ§πΌβπ³ adding flour to a hot mixture prevents gluten over formation, increasing your chance of having a soft cake and no cracks! Make sure oil is not too hot though! 65 is perfect.
β 120g milk cold
β 6 large eggs (or 6 regular yolks and 7 regular whites)
Add in milk and yolks to mixture above and mix.
β 75g white sugar
β 10g white vinegar
Add in white vinegar to whites first and whisk. When large bubbles form, slowly pour in white sugar. Whip till MEDIUM PEAKS form.
βΌοΈπ©πΌβπ³ vinegar, or acid, improves the structure of a meringue and keeps it stable!
βΌοΈπ§πΌβπ³ medium peaks: when you lift whisk out of bowl, the meringue base is straight but the tip is bent. If tip is totally sticking up straight, those are hard peaks and u have overbeaten your meringue π medium peaks ensure your crumb is fine.
Fold in meringue and the mixture in pan till fully combined.
In a 7/8 inch round pan, slowly pour in mixture from the middle. Gently tap pan to get rid of large air bubbles. Make an aluminium foil hat above the cake pan to cover it. Leave some space in case the cake touches the foil when rising! Bake for 1 hour in water bath. After that, remove foil and bake for another 20 minutes. Once done take it out and drop on table IMMEDIATELY. If youβre using a tube pan can skip this step.
βΌοΈπ©πΌβπ³ Cool it upside down to prevent collapsing. Can take two bowls or two cups and balance the cake pan in between.
Once cooled, you can just pull the cake away from the edge of the pan gently with your hands. Cake pops out easily π¦
do try it out and let me know! Embark on ur chiffon cake adventure β¨
Let us bake! π§πΌβπ³πΊπ₯°#MyLemon8Diary #bakingvibes #bakingrecipe #chiffoncake #chocolatechiffon #recipe #homemaderecipes #Homemadecake