Whipped cream chiffon cake Recipe

Name: Whipped cream chiffon cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 6
Cuisine: Korean
Ingredients: 2 Egg yolk; 15g Sugar; 25ml Vegetable oil; 40ml Milk; 47g Cake flour; Meringue (2 Egg white + 20g Sugar); Whipped cream (120g Whipping cream + 12g Sugar)

by Cooking Tree 2022-09-06

written by Cooking Tree 2022-09-06

Jump to Recipe Print Recipe

Whipped cream chiffon cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a chiffon cake filled with soft milk cream on a fluffy chiffon cake~

I love that it is easy to separate from the mold when baked in a disposable baking cup.

It’s a basic simple cake, but it’s a really delicious cake that you can eat over and over again.
I usually like chiffon cakes, but this one is not too sweet and has a mild taste, so it’s good to eat without pressure.

I think it tastes better when eaten with milk.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Whipped cream chiffon cake
Pin Print

Rating: 5.0/5
( 40 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolk
15g Sugar
25ml Vegetable oil
40ml Milk
47g Cake flour
Meringue (2 Egg white + 20g Sugar)
Whipped cream (120g Whipping cream + 12g Sugar)

Instructions

Mix egg yolk and sugar, then add vegetable oil little by little and mix.
Add milk little by little and mix, then sift the soft flour and mix.
Divide the meringue into 2 batches and mix.
Pour 50-60% of the dough into the mold, bake in an oven preheated to 160 degrees for 20-25 minutes, and then separate from the mold after cooling.
Use a straw to make space inside and fill with whipped cream.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.