Vanilla Chiffon Cake | No fail | Easy to follow!
VANILLA CHIFFON CAKE RECIPE Good day, everyone! Welcome to my video tutorial on how to make a delicious Vanilla Chiffon Cake. This recipe is easy to follow, and you can easily adjust the ingredients by multiplying the number of eggs. 📌 SCALING THE RECIPE To adjust the recipe, simply multiply the ingredients based on the number of eggs needed. For example, if you want to make a 6-inch wide and 3-inch tall cake, which requires 3 eggs, just multiply all the ingredients by 3. 📌MEASUREMENTS PER EGG 👉BATTER SET A 1 egg yolk (L to XL) 15 mL water (dissolve a pinch of salt in this water) 8 mL orange juice 8 mL canola oil 📍Mix well to prevent lumps of egg yolks from forming. SET B 20 grams white sugar 📍Mix well before adding the next ingredients. SET C 40 grams of cake flour (sifted) 2 grams of baking powder (sifted) 📍Mix well before adding the Vanilla Extract. SET D ⅛ teaspoon Vanilla Extract 📍Set aside. 👉 MERINGUE 1 egg white 20 grams of sugar (add gradually or pour all at once) 1 pinch cream of tartar (add when egg whites become foamy) 📍Use a hand or stand mixer to beat the egg whites. 👉 Combining -Combine batter and meringue using a wire whisk. -Use a spatula to scrape the sides and fold the mixture to ensure thorough combination." 📌BAKING INSTRUCTIONS 1. Preheat the oven to a low temperature for 5 minutes. 2. Place the cake in the oven and bake for 20 minutes. 3. Check for the rise and continue baking until fully cooked. 4. Check for fragrant aroma during baking. 5. Perform the toothpick test: Insert a toothpick into the center of the cake. If it comes out clean, with no batter or crumbs attached, the cake is fully cooked. 6. Remove the cake from the oven and gently tap the pan on a flat surface to release the cake. Then, carefully invert or tilt the pan onto a cooling rack. Ensure the cake has cooled completely before removing it from the pan. Use a spatula to assist in smooth removal. 📌SHELF LIFE Room temperature: 3 days Refrigerated: 5 days 📌NOTE: In my video tutorial, I used 10 eggs, which is 10 times the quantity listed in this recipe. ______________
