Step-by-Step Guide to Prepare Award-winning Oil-free Maple Chiffon Cake - Card template

Oil-free Maple Chiffon Cake. Great recipe for Oil-free Maple Chiffon Cake. I love the smell of maple. I made a chiffon cake more delicious by adding maple sugar and maple syrup.

If you warm the milk, it will expand too. Separate the egg whites from the yolks. While adding the granulated sugar to the egg whites little by little, make a firm meringue and put it in the fridge to cool.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, oil-free maple chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Oil-free Maple Chiffon Cake. I love the smell of maple. I made a chiffon cake more delicious by adding maple sugar and maple syrup.

Oil-free Maple Chiffon Cake is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Oil-free Maple Chiffon Cake is something which I've loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook oil-free maple chiffon cake using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Oil-free Maple Chiffon Cake:

1. Prepare 4 large of eggs Egg yolk.
2. Get 5 large of eggs Egg white.
3. Get 100 grams of Cake flour.
4. Take 40 grams of Granulated sugar.
5. Get 20 grams of Maple sugar.
6. Get 60 grams of Maple syrup.
7. Make ready 35 ml of Milk.

Add the maple sugar to the bowl with the egg yolks and whip them together until the. Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring. In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites.

Steps to make Oil-free Maple Chiffon Cake:

1. Sift the cake flour. Separate the egg whites from the yolks. Heat your oven to 170°C..
2. While adding the granulated sugar to the egg whites little by little, make a firm meringue and put it in the fridge to cool..
3. Add the maple sugar to the bowl with the egg yolks and whip them together until the mixture thickens. Add the maple syrup and milk..
4. Next, take the cake flour that you sifted in Step 1 and sift it into the egg yolk mixture. Mix it very well to make sure that no lumps remain..
5. Add half of the meringue from Step 2 into the mixture made in Step 4 and fold it in carefully so as not to crush the air bubbles. Add the second half the meringue and mix it in..
6. Now, put all of the batter back into the bowl which held the meringue and scoop up the batter from the bottom of the bowl, ladling it on top so as not to get rid of the bubbles..
7. Pour the batter into the chiffon pan. While holding the middle part of the pan still, lift the whole pan and tap it on the counter to get rid of air trapped inside the pan..
8. Set the oven timer for 30 minutes. First, bake the cake at 170°C for 20 minutes, then open the door and make 4 or 5 notches in the cake with a bread knife. (It's OK if you skip this part).
9. Turn the oven down to 160°C and bake the cake for another 10 minutes. (Though it's alright to continue baking the cake at 170°C as well) The cake is finished when you can pierce it cleanly with a skewer..
10. Once you've taken the cake out of the oven, turn the cake pan over and place it on top of a cup or something similar. Wait until the cake cools. (If you remove the cake from the pan while it's hot, the cake will collapse.).
11. Once the cake has set, use a palette knife to loosen the cake from the pan. Using a skewer to loosen the cake around the middle part will do the trick..
12. Turn the pan upside down on a plate, decorate it, and it's done. It's a very beautiful cake with great height..

Sift flour, sugar, baking powder, and salt together into a large bowl. Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining.

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