Air-Fryer Chiffon Cake

air fryer chiffon cake.00 00 00 17.Still001 结果 pinit
air fryer chiffon cake.00 00 00 17.Still001 结果 pinit
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Air-Fryer Chiffon Cake

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins
Cooking Temp: 320  °F Servings: 2
Best Season: Suitable throughout the year

Description

Air-Fryer Chiffon Cake is a modern twist on the classic chiffon cake, utilizing an air fryer to achieve its signature light, airy texture with a perfectly golden-brown crust. This cake is ideal for those who want to enjoy a traditional chiffon cake with the convenience and efficiency of an air fryer.

The batter for Air-Fryer Chiffon Cake is made from a mixture of flour, sugar, eggs, and oil, with a touch of baking powder to help it rise. The eggs are separated, and the whites are whipped to stiff peaks before being gently folded into the batter, incorporating air to create a light and fluffy texture. The batter is then poured into an air fryer-safe cake pan.

Using an air fryer to bake the chiffon cake ensures even heat distribution, resulting in a beautifully risen cake with a moist, tender crumb. The air fryer also gives the cake a slightly crisp exterior, adding a delightful contrast to its soft interior.

Air-Fryer Chiffon Cake can be flavored with various ingredients, such as vanilla, lemon zest, or matcha powder, to suit different tastes. Once baked, the cake is typically topped with a light dusting of powdered sugar or a simple glaze, enhancing its flavor and presentation.

This cake is perfect for any occasion, from casual gatherings to special celebrations. Its light, airy texture and delicious flavor make it a crowd-pleaser that is sure to impress.

Ingredients

Cooking Mode Disabled

Instructions

  1. Mix milk and vegetable oil, add in cake flour, and mix well.

  2. Separate the eggs, mix egg yolks with batter, set aside.
  3. In another bowl, use a hand mixer, beat egg white, sugar, vanilla extract and lemon juice until it forms stiff peaks.
  4. Add whipped egg white into the batter, fold it in. Pour the batter into a 6-inch cake mold, and cover it with tin foil.
  5. Send into the air-fryer, 160℃(320℉) for 30 minutes.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: air-fryer chiffon cake, chiffon cake, air-fryer
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