Vanilla Chiffon Cake
Basic vanilla chiffon cake recipe, covering methods for whipping egg whites and mixing batter
Ingredients
egg whites
285 g
granulated sugar
168 g
cream of tartar
3.5 g
water
125 g
salad oil
123 g
egg yolks
145 g
cake flour (sifted first)
150 g
cornstarch (sifted first)
30 g
baking powder (sifted first)
3.5 g
vanilla powder (sifted first)
2 g
Instructions
1
Step 1
Sift the cake flour, cornstarch, baking powder, and vanilla powder from material B first, then place them into a steel bowl together with the remaining ingredients.
2
Step 2
Stir everything together until well combined.
3
Step 3
Place all of material A into a mixing bowl and whip at medium speed.
4
Step 4
Whip until sticky and not falling, with the tip fully forming a curve — this is the soft-peak stage.
5
Step 5
Continue whipping until the tip is slightly curved (not completely straight) — this is the stiff-peak stage.
