Fluffiest CHIFFON CAKE! How to make Pineapple Chiffon Cake, pillowy soft and cloud like texture. This chiffon recipe is fail proof and you can bake like a pro at home. Just follow my tips and tricks shown in the video. Here's what you'll need: 5 egg yolks. 1/4 cup sugar (50g) 1/4 cup oil (60ml) 1/3 cup pineapple juice (75ml) 1/2 tsp vanilla (3ml) 1 cup cake flour (100g) spooned & leveled 1 tsp baking powder (5g) 1/4 tsp salt (2g) 5 egg whites 1 tsp lemon juice (5ml) 1/2 cup sugar (100g) | Savor
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Tips on Baking Chiffon Cake 1. wipe your mixing bowl with vinegar To make sure there is not oil residue From cakes mixture or frosting. 2.do no grease your pan To prevent mixture of your cake from sliding down Or deflating 3. sift dry ingredient 3 times For soft chiffon cake 4.Make sire your eggwhites have no any single drop of eggyolks for the meringue to get stiff more easy. 5. Do not mix Just cut and fold the meringue into eggyolk mixture. 6. Tap twice to release the air bubble from the cake
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