How to Make Vanilla Chiffon Cake | Basic Recipe

Basic Vanilla Chiffon – Chiffon is pretty easy if you have experience with normal sponge cakes. The only difference is it uses baking powder, which I believe a lot of you will feel more comfortable with. The key in this cake is the egg white meringue. It’s a little controversial where some said to reach medium peaks and some said it should reach stiff peaks. Well to me there is no definite answer, both will give you almost similar outcome and texture. However, I have to admit that the cake will turn out to be a little more firm if you’re going to stiff peaks. I chose in between medium and stiff, you can say almost stiff, where you notice a tiny smooth short tail when you lift up the mixer paddle. Watch this video you’ll see what I mean. I hope you’re inspired to make this super moist and soft chiffon. Enjoy! FOR FULL RECIPE, visit my blog at Ingredients: I am using 16cm chiffon pan 3 egg yolks 30g (2 tbsp) fine suga