Vanilla Chiffon Cake
Directions
- 1Remove the cake from the pan and place it on a wire rack.
- 2Remove the cake from the pan and place it on a wire rack.
- 3Remove the cake from the pan and place it on a wire rack.
- 4In a bowl, mix together 5 large egg yolks, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of vanilla extract, 1 cup of milk, and 1/2 cup of cooking oil.
- 5In a bowl, mix together 5 large egg yolks, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of vanilla extract, 1 cup of milk, and 1/2 cup of cooking oil.
- 6In a bowl, mix together 5 large egg yolks, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of vanilla extract, 1 cup of milk, and 1/2 cup of cooking oil.
- 7In another bowl, sift together 2 cups of cake flour and 3/4 cup of sugar.
- 8In another bowl, sift together 2 cups of cake flour and 3/4 cup of sugar.
- 9In another bowl, sift together 2 cups of cake flour and 3/4 cup of sugar.
- 10Gradually pour the dry ingredients into the wet ingredients and mix well.
- 11Gradually pour the dry ingredients into the wet ingredients and mix well.
- 12Gradually pour the dry ingredients into the wet ingredients and mix well.
- 13In a separate bowl, beat 5 large egg whites with 1/4 teaspoon of cream of tartar and 1 teaspoon of vinegar until soft peaks form.
- 14In a separate bowl, beat 5 large egg whites with 1/4 teaspoon of cream of tartar and 1 teaspoon of vinegar until soft peaks form.
- 15In a separate bowl, beat 5 large egg whites with 1/4 teaspoon of cream of tartar and 1 teaspoon of vinegar until soft peaks form.
- 16Gradually add 1 cup of sugar to the egg whites while beating.
- 17Gradually add 1 cup of sugar to the egg whites while beating.
- 18Gradually add 1 cup of sugar to the egg whites while beating.
- 19Gently fold the meringue into the cake batter in three additions, starting with a small amount of meringue to lighten the batter.
- 20Gently fold the meringue into the cake batter in three additions, starting with a small amount of meringue to lighten the batter.
- 21Gently fold the meringue into the cake batter in three additions, starting with a small amount of meringue to lighten the batter.
- 22Pour the batter into a greased and floured 9-inch round cake pan.
- 23Pour the batter into a greased and floured 9-inch round cake pan.
- 24Pour the batter into a greased and floured 9-inch round cake pan.
- 25Bake at 150 Celsius for 50 to 55 minutes.
- 26Bake at 150 Celsius for 50 to 55 minutes.
- 27Bake at 150 Celsius for 50 to 55 minutes.
- 28Let the cake cool completely before removing from the pan.
- 29Let the cake cool completely before removing from the pan.
- 30Let the cake cool completely before removing from the pan.
- 31Once cooled, cut the cake into slices and serve.
- 32Once cooled, cut the cake into slices and serve.
- 33Once cooled, cut the cake into slices and serve.
Ingredients
- 5 large egg yolk
- 5 large egg yolk
- 5 large egg yolk
- 1 tablespoon baking powder
- 1 tablespoon baking powder
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon baking soda
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon vanilla extract
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 0.5 cup cooking oil
- 0.5 cup cooking oil
- 0.5 cup cooking oil
- 2 cup cake flour
- 2 cup cake flour
- 2 cup cake flour
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
- 5 large egg whites
- 5 large egg whites
- 5 large egg whites
- 0.25 teaspoon cream of tartar
- 0.25 teaspoon cream of tartar
- 0.25 teaspoon cream of tartar
- 1 teaspoon vinegar
- 1 teaspoon vinegar
- 1 teaspoon vinegar
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
Equipment
ovenwhiskhand mixer9 inch round cake panmeasuring cupsmeasuring spoonssifterspatula