Light Fluffy Taro Chiffon Cake Recipes

LIGHT AND FLUFFY CHIFFON CAKE

Steps:

• Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)
• Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.
• Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you've reached firm peaks. See Note 1.
• Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
• Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.
• Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It's ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.
• Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.
• Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
• Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.

CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
• Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
• Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
• Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

CHIFFON CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
• Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
• Pour the wet ingredients into the dry ingredients and whisk well.
• In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
• Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
• Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
• Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
• While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
• Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
• Cut off the tops of the cakes so the surfaces are flat and smooth.
• Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
• Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
• Enjoy!

LIGHT & FLUFFY TARO CHIFFON CAKE

Steps:

• Separate egg yolk and whites into separate bowls.
• Add 15g sugar, sifted flour, purple yam powder, oil and milk to the yolks. Mix well until there are no lumps. Do not overmix as you don't want the gluten to come out of the flour.
• Cover mixture and leave it to the side.
• Beat egg whites with sugar until stiff peak. Lower mixing speed to low to reduce the size of the air bubbles for the consistent final product.
• Add 1/3 of the egg whites to the yolk mixture. mix it until its well incorporated. Don't worry about folding here as you are trying to get the yolk to a similar texture as the whites.
• Add yolk mixture into the remaining 2/3 of egg whites. Fold in the mixture well and you want a thick consistency that runs down your spatula, like a ribbon consistency.
• Add batter to the aluminium cake tin (make sure its aluminium, do not use non-stick). Bake on lower shelf for 160 C for about 30 mins.
• Once its out of the oven, drop the cake from a height to get rid of the hot air, tip it upside down on a rack to cool down.

HEAVENLY LEMON CHIFFON CAKE

Steps:

• Set oven to 325 degrees.
• Prepare an ungreased 10-inch tube pan.
• In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
• In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
• Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
• Pour the batter into the ungreased tube pan.
• Tap on the counter to release any air pockets.
• Bake for about 1-1/4 hours, or until the cake is springy to the touch.
• Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
• Cool the cake completely while inverted.
• Remove the cake from the bottle and place on the counter.
• Run a knife around the edges of the pan to loosen cake.
• Transfer the cake to a serving plate.
• Dust with powdered sugar.