Soufflé Chiffon Cake. Light and airy chiffon cakes are one of my favorite desserts to make. Baking a chiffon cake may seem daunting to some, but it's totally worth it once you master the basics of this favorite Japanese pastry. Chocolate Chiffon Cake – Life is Great.
Chiffon cake is my favorite cake of all time. It is incredibly light and tender while still being moist. A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. You can have Soufflé Chiffon Cake using 10 ingredients and 15 steps. Here is how you cook it.
Ingredients of Soufflé Chiffon Cake
- It’s 40 grams of A. Butter or margarine.
- It’s 80 grams of A. Cake flour.
- You need 90 grams of B. Milk.
- Prepare 4 of B. Egg yolks.
- You need 1 dash of B. French vanilla syrup.
- You need 4 cup of Egg whites.
- You need 1 dash of C. Salt.
- It’s 40 grams of C. Sugar.
- Prepare 1 tsp of C. Katakuriko.
- You need 30 grams of C. Maple syrup.
Like angel food cake, chiffon cake needs to be baked in a pan that gives the batter plenty of room Chiffon is traditionally made much like an angel food cake, with sugar added to the egg whites in. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. This classic chiffon cake is moist, tender, and light as air. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.
Soufflé Chiffon Cake step by step
- Sift the cake flour. Warm the milk. Separate the egg yolks and whites, and chill the egg whites into the freezer..
- Place the butter into a microwave safe container, cover with plastic wrap, and microwave at 600W for 40 seconds. After mixing, microwave for an additional 20 seconds, until it starts to bubble gently around the edges..
- Take it out, add the sifted cake flour, and mix. When the mixture forms a mass, microwave it for another 20 to 30 seconds to even out the temperature..
- Add the warmed milk in four batches to the batter and mix. Blend well between additions..
- Add the egg yolks one at a time and mix, blending them. Add the French vanilla syrup and mix. Preheat the oven to 170ºC..
- In a separate bowl, whip the egg whites that have been in the freezer to get rid of any lumps. Add the salt, then add the sugar in 3 btches while whipping..
- When adding the third batch of sugar, add the maple syrup and katakuriko and mix..
- After rotating your handheld mixer at low speed about 5 times around the meringue, change to a whisk and whip slowly to even out the meringue texture..
- Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together. Return this to the meringue bowl..
- Scoop the batter up from the bottom, return it to the bowl, and repeat. Mix evenly throughout without crushing the bubbles..
- Pour the batter from Step 10 into the chiffon mold. Drag a chopstick or the equivalent in a circle around in the batter 5 times to even out the surface..
- Bake in an oven preheated to 170ºC for 20 minutes. Reduce to 160ºC, and bake for an additional 10~15 minutes..
- After baking, drop the entire mold from height onto a work surface to prevent the cake from shrinking. Let it cool as is inverted on top of a cup or similar..
- When the cake has cooled down enough, place in a plastic bag or similar. Let it rest for about half a day before taking the cake out of the pan. Slice and enjoy..
- This is the French vanilla syrup that I used this time..
Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or A good soufflé cheesecake should have lots of tiny holes inside, like a chiffon cake, to make it light. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is from the use of vegetable oil, instead of the traditional fat which is solid at room temperature, such as butter or shortening. Classic Chiffon Cake with Basil Whipped Cream and StrawberriesKitchenAid.