White Chiffon Cake | White Cake | Angel Food Cake | Wedding Cake Base | Bake and Toss

This is hands down the best white chiffon cake recipe I've ever had, it's just simply delicious, light and fluffy like a cloud. A perfect white base for wedding cakes or for any special occasions. All my videos are uploaded in HD. Please remember to change the video setting to HD for better video quality. Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :) The recipe uses a total of 182 grams (6 egg whites of eggs weighing 62g each) of refrigerated egg whites which is separated into two parts while making the batter- 62g +120g Ingredients (6 inch hollow chiffon mold) : 62g egg whites 70g cake flour 14g corn starch 70ml milk 18g vegetable oil 1 tsp clear vanilla extract or almond extract Meringue: 120g egg whites 1 tsp vinegar 80g sugar Bake in a preheated oven at 150C for 54 mins. Tip : lightly brush the cake layers with milk or sugar syrup. This will make the cake moist. Egg white cakes tends to be more drier than whole egg cakes hence its important to moisten the cake layers before you frost them with buttercream or whipped cream. Check out my other chiffon cake recipes here: Chocolate Chiffon Cake :    • No Fail Chocolate Chiffon Cake Recipe | Ea...   Red Velvet Chiffon Cake :    • How To Make Red Velvet Chiffon Cake | Red ...   Carrot Chiffon Cake :    • Carrot Chiffon Cake | How To Make Carrot C...   Cream Cheese Chiffon Cake :    • Soft Cream Cheese Chiffon Cake | How To Ma...   If you like it, please click 'Like' and Subscribe. YouTube channel link:    / @bakeandtoss   Facebook :   / bakeandtoss   Instagram:   / bakeandtoss   Twitter:   / baketoss   Pinterest :   / bakeandtoss   #whitechiffoncake #chiffoncake #angelfoodcake #bakeandtoss