Recipe of Quick My Vanilla Chiffon Cake

My Vanilla Chiffon Cake.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my vanilla chiffon cake. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

My Vanilla Chiffon Cake is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. My Vanilla Chiffon Cake is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my vanilla chiffon cake using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make My Vanilla Chiffon Cake:

1. {Take of Egg yolk.
2. {Make ready of Egg white.
3. {Get of Granulated sugar.
4. {Make ready of Milk.
5. {Take of Vegetable oil.
6. {Prepare of Cake flour.
7. {Make ready of Vanilla Beans.

Instructions to make My Vanilla Chiffon Cake:

1. Sift the flour and set aside. Separate the egg whites and yolks. Cold milk is OK. Preheat the oven to 170°C..
2. Add half of the granulated sugar to the egg yolks. Beat until it becomes whiter and then add the milk and vegetable oil..
3. Add the vanilla beans (Cut an opening vertically with a knife and with a fork, scrape out the beans) to the mixture from Step 2 and mix together..
4. Sift the sifted flour from Step 1 into the bowl and mix together very very well, being sure not to form clumps..
5. Add the remaining granulated sugar little by little to the bowl with the egg whites. Beat together until a sturdy meringue is formed..
6. Add 1/3 of the meringue from Step 5 into the mixture from Step 4 and gently mix. Add another half of the meringue and mix together..
7. Next, reverse and add the batter mixture into the remaining meringue. Scoop the batter gently from the bottom and mix in a cutting motion, being careful not to break the foam..
8. Pour it into the chiffon mold. Hold the center cylinder and bang the entire mold to get rid of air bubbles..
9. Set the oven for 30 minutes. First bake for 20 minutes at 170°C. Midway through the baking, cut 4 ~5 notches in the cake (you don't have to do this)..
10. Then lower the heat to 160°C and continue baking (you can also leave it at 170°C). Halfway through this baking time, stick a skewer into the cake and if it comes out clean then the cake is ready..
11. When it's out of the oven, place it upside down, still in the mold, onto a cup. If you try to take it out while it's still warm, it will fall apart..
12. Once the cake has cooled, use a palette knife to remove the cake from the mold. Use a bamboo skewer to separate around the center cylinder..
13. Flip it upside down onto a plate, arrange it nicely, and it's finished. It has such a beautiful height..

So that's going to wrap it up with this exceptional food my vanilla chiffon cake recipe. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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