#11- VANILLA CHIFFON CAKE

Chiffon cake is very light and airy. It’s a delicate cake. What makes it light and airy is the method of preparation which is a 2-bowl method. The egg yolks are separated from the egg whites hence uses 2 bowls. To make a successful chiffon cake one needs some practice in making a good meringue. For bakers, it’s a known fact that you can’t whip egg whites with a speck of egg yolk in them or grease on the mixing bowl or else it will turn into a watery mess. This recipe will be baked in a 10x4” ungreased tube pan lined with wax paper cut to fit the bottom.
This cake tutorial will also show that the same recipe will make different shapes and sizes for different recipes in my vlog like Recipe#10-Mango-Coconut Cake (6” chiffon sponge), Recipe#12-Fresh Mango Bar Cake( 9.5 “x15” jelly roll sponge). I put the extra batter in a small fluted molder (torta molder)as an individual serving size chiffon cake. So here’s the ingredients for Vanilla Chiffon Cake: Recipe card is at the end of the video.
*Bowl 1
*Sift together and make a well in the middle
2 1/4 cups cake flour
1 cup granulated sugar
1 Tbsp. baking powder
*Then add in the well
7 egg yolks
1/2 cup vegetable oil
3/4 cup milk( or juice)
2 tsp. Vanilla extract
*Then mix all together and set aside.
*Bowl 2( stand mixer bowl, or any deep bowl to use with hand
mixer)
7 whites
1/2 tsp. Cream of tartar
1/2 cup granulated sugar

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I will make this cake on September 8, 2020 Birthday of Mama Mary !