Chiffon Cake Recipe | Cooking with Dog

Chiffon Cake Recipe | Cooking with Dog

Hi, I’m Francis, the host of this show “Cooking with Dog.” First, beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well. Now, sieve the flour once more into the bowl of the egg mixture. With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture. Now, let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture. When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage. Now, add one third of the meringue to the batter. And thoroughly fold it in. This will make the batter slightly soft and help to combine the rest of the meringue. Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake. Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height. Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air. Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. Now, it is ready. Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Now, the chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan. Flip the cake pan over and gently remove the side of the pan. Run the spatula along the bottom. Fip it over again and carefully remove the bottom of the pan. Place the whole chiffon cake onto a plate. Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar. Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter. Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead. Good luck in the kitchen!

100 thoughts on “Chiffon Cake Recipe | Cooking with Dog”

  1. Hi dear, I don't have the 20cm chiffon cake pan, only have the 17cm one. Can I do the recipe and put it in the 17cm chiffon pan. Or can you give me the recipe for the 17cm chiffon pan? Thank you so much

  2. Question, can I bake this as a base for a fruit cake, using a normal round 9" cake pan?

    Oh and btw, to the people making fun of their accent….they're bilingual, you're not 🙂 so HA! You try speaking Japanese and not have an accent!

  3. Спасибо за рецепт,очень вкусны бисквит получился!!!👍🏼❤️💚

  4. はじめましてm(._.)m


  5. 母の誕生日につくりました! 母の好きな紅茶シフォンにしました〜!
    フワフワしっとり❤︎ 来年もコレです!

  6. I have 18cm chiffon pan, so how many egg whites and egg yolks should I add? How can I calculate the recipe? Thank you 😀

  7. If Francis looses the accent, I'd probably unsubscribe. I just leave the videos in the background for Francis' voice. That dog is an awesome voice actor. GOODA LUCK IN THA KITCHAN!!!!

  8. i tried this today and i love the texture very soft and moist however, the taste of egg is overpowering, tasted like scrambled eggs. i recommend reducing the number of eggs to 3 yolks and 4 whites and add 1tsp of vanilla extract.

  9. Oh my goshhhh I just made it and it was amazing!!! Lightest and moistest cake I have ever had 😀 Its worth trying!

  10. i baked this, it was a decent cake. Pretty Good! I suggest to add a teaspoon of vanilla extract for a better flavor.

  11. I love this recipe so much! The first time I made it, my grandpa liked it so much he asked me to make it again for the rest of my family to try. They loved it as well❤️. It wasn't too sweet or too bland. It was perfect!✨Seriously recommend this recipe!⭐️👌🏼

  12. I don't think muffin cup can use this recipe. Because it would not called chiffon cake, since an angel cake pan has a hole with it. That will call it a regular cupcake. Avoid the muffin cups.

  13. Since I started making chiffon cake myself , my favorite part is watching the egg white stiff peak stage. Love this video. Thank you.

  14. Just my perspective and no disrespect here! I have great difficulty understood what the narrator was saying with his heavy Indian accent. Just wondering if English subtitle can be added to help those who couldn't understand?

  15. Hi i don't need to put cream of tartar to the egg whites right? I've seen a lot of videos and when they do meringue they usually put cream of tartar. 🙂

  16. this is addictive ! 🙂 stumbled  upon this while looking to bake the best japanese shuffle cheesecake. well done and pls keep doing it. you are doing so fine. now i am baking your chiffon cake. another half hour to go to see the result.

  17. こちらのレシピを参考に作らせていただきました!

  18. I tried this nice chiffon cake! Its amazing and delicious. My friends loves it. One thing i want to ask..”why is it moist inside even i let it totally cool down” Or is it really like that?

  19. Супер!А как бы узнать рецепт.Или перевод на русский язык Благодарю

  20. I love her accent it’s cute but I love how the dog always wants what she cooked when it’s finished 😂

  21. wowowow CHE BUONA GRAZIE DELLA RICETTA! bel canale complimenti , nuova iscritta se ti va passa a iscriverti da me ciao ciao

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