Brown Butter Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Brown Butter Chiffon Cake is a light and airy sponge made with browned butter, eggs, yogurt and milk. The batter comes together in just 20 minutes before baking for 25 minutes until golden. This delicate cake combines all purpose flour, granulated sugar, baking powder and vanilla extract, finished with a dusting of confectioner's sugar. It suits anyone looking for an elegant, straightforward cake that's ready in under an hour.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter(browned)
- 3 egglarge eggs
- 100 gplain yogurt
- 10 gbaking powder
- 5 gsalt
- 100 mlunsalted milk
- 1 mlvanilla extract
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and prepare a 20cm round cake pan.
- 2
In a medium saucepan, melt the butter over medium heat.
Tip: Whisk occasionally to prevent burning.
- 3
Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma.
Tip: This should take about 5 minutes.
- 4
Remove the browned butter from the heat and whisk in the granulated sugar until smooth.
- 5
In a large bowl, whisk together the flour, baking powder, and salt.
- 6
In a separate bowl, whisk together the eggs, yogurt, and vanilla extract.
- 7
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Do not overmix.
- 8
Gradually pour in the milk, whisking until the batter is smooth.
- 9
Pour the batter into the prepared cake pan and smooth the top.
- 10
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Optional: dust the cake with confectioner's sugar before serving.
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