Name: Easy Chiffon Cake
Prep time: 75 mins
Cook time: 75 mins
Ingredients: 85ml BAMnut Milk Airy; 5 eggs, separated; 120g sugar; 3 tbsp neutral oil (sunflower, vegetable, canola etc.); 100g cake flour; 1 tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; ½ tsp cream of tartar

Recipe (Landscape) - revised (800 × 355 px).png

Dessert

Snack

BAMnut Milk Airy

Easy Chiffon Cake

by WhatIF Foods — 09/27/2022

Time

75 mins

Serves

1-2

This chiffon cake using our BAMnut Milk Airy will become one of your favourite things to bake because of how fluffy and airy it is.

BAMnut Milk Airy

$5.50

Ingredients

85ml BAMnut Milk Airy
5 eggs, separated
120g sugar
3 tbsp neutral oil (sunflower, vegetable, canola etc.)
100g cake flour
1 tsp baking powder
1 tsp vanilla extract
½ tsp salt
½ tsp cream of tartar

Directions

Preheat your oven to 165°C.
In a bowl, sift your cake flour, baking powder and salt.
In a separate mixing bowl, whisk together your egg yolks and 40g of sugar for 3-5 minutes or until thickened and fluffy.
Once fluffy, add in your BAMnut Milk Airy, oil and vanilla extract, and whisk until combined.
To the wet ingredients, add half the flour mixture and whisk until combined.
Add in the other half and do the same. The mixture should be thick, smooth and free of lumps—there should be no streaks of flour visible.
For the meringue, add in your egg whites and cream of tartar, and use a stand mixer to whisk on medium speed.
When the egg whites become frothy, add in the rest of your sugar bit by bit, and whip until stiff peaks form.
Once stiff peaks form, gently fold in your meringue in three batches until well incorporated. The final batter should feel light, and have no visible streaks of meringue.
Pour your batter into an ungreased chiffon tube pan. Once poured, tap the pan against your countertop to minimise air pockets.
Bake your cake on the lowest rack of your oven for 45 to 50 minutes or until golden brown. The cake is done when a skewer inserted into the centre comes out clean.
Once removed from the oven, immediately turn the pan upside down onto the neck of a bottle, and allow it to ‘hang’ until completely cooled.
To remove the cake from the pan, run a thin knife or spatula around the edges to loosen the cake from the sides of the pan. Turn the pan over again so the bottom is now facing up, and gently tap until the cake comes out.
To serve, dust the chiffon cake with icing sugar. (optional)

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Easy Chiffon Cake

BAMnut Milk Airy