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Ingredient
Easy Fluffy Buttermilk Chiffon Cake
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Chef :
cookpad.japanEasy Fluffy Buttermilk Chiffon Cake
I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.
Ingredient
Food ration :
8 servings
225 ml
Buttermilk (or plain yogurt)
60 grams
○Sugar
6
Egg yolk
60 grams
Sugar
135 grams
Plain flour
3 tbsp
Vegetable oil
Cooking instructions
* Step 1
Make the meringue. Gradually add the sugar (60 g) to the egg whites and whip with a whisk until stiff peaks form.
* Step 2
In a separate bowl, add the sugar to the egg yolk and stir until white and frothy. Add the buttermilk and vegetable oil in that order and mix well with each addition.
* Step 3
Add the sifted flour into the bowl from Step 2 in one turn. Use a rubber spatula to combine well.
* Step 4
Add 1/3 of the meringue from Step 1 into the bowl from Step 3 and use a whisk to combine (mixing so that the batter becomes even in texture).
* Step 5
Add the rest of the meringue. Switch to a rubber spatula to mix the batter in cutting motions.
* Step 6
Pour Step 5 into the cake pan and bake for 40 minutes in a preheated 170℃ oven (the baking time varies by oven).
* Step 7
Once done, flip the cake pan upside down and let it cool (it's best to place it on top of a beer bottle or something similar).
* Step 8
Your fluffy chiffon cake is done.
Note: if there is a photo you can click to enlarge it
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