Susanne Ng Chiffon Cake Recipe
Ingredients
Making a delicious chiffon cake is easier than you think. To make the best version of this classic cake, you'll need a few basic ingredients. You'll need:
- 4 eggs
- ¾ cup vegetable oil
- 1 ¼ cup granulated sugar
- ¾ cup milk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2-3 drops of lemon juice
Instructions
To begin, preheat your oven to 350°F and prepare two 9-inch pans by lightly greasing them with oil. Separate the egg yolks and whites, and set the whites aside. In a large bowl, whisk together the egg yolks, oil, sugar, milk, and vanilla extract until they are well blended. Then add the flour, baking powder, and salt, and mix until all of the ingredients are combined. Finally, add the lemon juice and mix again.
In a separate bowl, beat the egg whites until they form stiff peaks. Then gently fold the egg whites into the batter. Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
When the cakes are cool, you can decorate them with your favorite icing, fresh fruit, or other toppings. Enjoy!
Nutrition
One serving (1/12 of the cake) contains approximately 240 calories, 11g of fat, 33g of carbohydrates, and 3g of protein. It also provides 2% of the recommended daily allowance of calcium and 4% of the recommended daily allowance of iron.
Tips For The Perfect Chiffon Cake
The key to making a perfect chiffon cake is to ensure that you don't overmix the batter. You want to mix just enough to combine all of the ingredients, but not enough to over-develop the gluten in the flour. To prevent overmixing, use a rubber spatula instead of a whisk to fold the egg whites into the batter.
When separating the egg whites and yolks, be sure to work quickly and cleanly. Any traces of egg yolk in the whites can prevent them from forming stiff peaks. To make it easier, you can separate the eggs one at a time, separating the whites into a clean bowl and adding the yolks to the bowl with the other wet ingredients.
Finally, make sure that the cakes are completely cooled before attempting to remove them from the pans. If they are not cooled, they may stick to the pans and fall apart. If you are having trouble removing the cakes from the pans, run a knife around the edges to loosen them before gently turning them out.
Conclusion
Making a delicious chiffon cake is simpler than you think! With a few basic ingredients and some careful technique, you can easily make a delicious cake that will have your family and friends asking for more. So, why not pull out your mixing bowl and create a delicious dessert today?
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