Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, soufflé chiffon cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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.

Soufflé Chiffon Cake is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Soufflé Chiffon Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have soufflé chiffon cake using 10 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Soufflé Chiffon Cake:

1. Make ready 40 grams A. Butter or margarine
2. Make ready 80 grams A. Cake flour
3. Get 90 grams B. Milk
4. Get 4 B. Egg yolks
5. Take 1 dash B. French vanilla syrup
6. Make ready 4 cup Egg whites
7. Make ready 1 dash C. Salt
8. Take 40 grams C. Sugar
9. Prepare 1 tsp C. Katakuriko
10. Prepare 30 grams C. Maple syrup

A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. 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. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great.

Steps to make Soufflé Chiffon Cake:

1. Sift the cake flour. Warm the milk. Separate the egg yolks and whites, and chill the egg whites into the freezer.
2. 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.
3. 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.
4. Add the warmed milk in four batches to the batter and mix. Blend well between additions.
5. Add the egg yolks one at a time and mix, blending them. Add the French vanilla syrup and mix. Preheat the oven to 170ºC.
6. 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.
7. When adding the third batch of sugar, add the maple syrup and katakuriko and mix.
8. 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.
9. Add two ladles of the meringue from Step 8 to the Step 5 batter, and blend together. Return this to the meringue bowl.
10. Scoop the batter up from the bottom, return it to the bowl, and repeat. Mix evenly throughout without crushing the bubbles.
11. 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.
12. Bake in an oven preheated to 170ºC for 20 minutes. Reduce to 160ºC, and bake for an additional 10~15 minutes.
13. 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.
14. 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.
15. This is the French vanilla syrup that I used this time.

Classic Chiffon Cake with Basil Whipped Cream and StrawberriesKitchenAid. Making a chiffon cake can be a little bit tricky. Because the cake's volume is achieved by whipping up the eggwhites until stiff peaks form, it is vital that there is no eggyolk or speck of or grease in the bowl. As with all the chiffon cakes I bake, this one also makes a wonderful cake base for frosted cakes. Coffee is as irresistible a flavour as chocolate and vanilla when it comes to baking cakes and desserts.

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