Do you find store bought chiffon cake overly sweet or too pricey to buy from the shop now. You can make it at home with this foolproof jacaranda flower inspired chiffon cake recipe. Learn the techniques with the perfect recipe. Happy #baking! #howto #cute #kawaii #subscribe #purple #youtube

Ingredients

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Tools & Ingredients Used in this video
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Chapters:
⏰ Timecodes ⏰
Here are the key moments of the video, with timestamps:
[00:00] Intro: The baker introduces the video and mentions they will share a less sweet chiffon cake recipe.
[00:47] Separating eggs and preparing liquids Separate egg whites and yolks. Prepare 75g of heated canola oil and 75ml of water in a mixing bowl.
[01:00] Adding Jakaranda flower inspiration Add 1 tablespoon of Ube puree, 1 tablespoon of vanilla extract, and 125g of sifted cake flour into the mixing bowl with water and oil.
[01:40] Whipping egg whites In a separate large clean and dry bowl, beat the 8 egg whites until soft peaks form. Then add cream of tartar or lemon juice and continue beating until stiff peaks form. Gradually incorporate 80g of custard sugar over 5 minutes.
[02:30] Folding meringue and baking the cake. Carefully fold the sifted flour mixture and meringue together. Pour the batter into two ungreased 18cm chiffon cake pans. Preheat the oven to 170 degrees Celsius for 510 minutes before baking the cakes for 45 minutes.
[04:10] Cooling and removing the cake Invert the cake pans immediately after taking them out of the oven and cool them on a wire rack. Use a spatula to remove the cake from the pan by scraping the edges.
[05:20] Conclusion The baker recaps the recipe and shows the finished cake. They mention the cake is spongy and airy with less sugar than a standard chiffon cake.

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What We Love:
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Get more delicious cooking recipes episode in this Hometown Food Cooking Series! ➡    • Hometown Food Cooking Series  

Get more delicious baking recipes episode in this Cake Series! ➡    • Cakes  

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