Basic Chiffon Cake

chiffon cake 003.00 00 02 04.Still001 结果 1 pinit View Gallery 3 photos
chiffon cake 003.00 00 02 04.Still001 结果 1 pinit
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Basic Chiffon Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Rest Time 60 mins Total Time 2 hrs 10 mins
Cooking Temp: 302  °F Servings: 4
Best Season: Suitable throughout the year

Description

Basic Chiffon Cake is a classic and beloved cake known for its light, airy, and tender texture. This versatile cake serves as a perfect base for various flavors and toppings, making it ideal for any occasion.

The batter is made from a mixture of flour, sugar, eggs, oil, and a liquid flavoring such as vanilla extract or citrus juice. The egg yolks and sugar are beaten until pale and fluffy, while the egg whites are whipped to stiff peaks, giving the cake its signature airy texture. The oil keeps the cake moist and tender, and the whipped egg whites create a light, fluffy crumb.

The batter is poured into an ungreased tube pan and baked until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture.

Basic Chiffon Cake can be enjoyed plain or adorned with various toppings such as whipped cream, fruit, or a simple glaze. It can also be layered with fillings like fresh berries, custard, or fruit preserves for added flavor and texture.

This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a light and elegant dessert. Its versatile flavor and texture make it a favorite among cake lovers.

Ingredients

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Instructions

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and cornstarch and gently mix them in until just combined. Add in egg yolks and gently mix in until just combined. Set aside.
  3. Preheat the oven to 302℉(150℃). Grab a 6-inch round chiffon cake pan. Do not grease it. Do not line it parchment paper.
  4. Take the egg white bowl out of the fridge, add in sugar, salt, lemon juice, and vanilla extract. Use a hand mixer to beat until it forms stiff peaks. Take a scoop of whipped egg white and gently fold it in until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into the chiffon cake pan. Smooth it out. Give it some taps. Send into the oven to bake for 40-50 minutes.
  5. Take the chiffon cake pan out of the oven. Give it a tap and quickly turn it upside down and put it on the cooling rack to cool down. Wait until the cake is completely cool down, release the chiffon cake from the cake pan. Slice and serve.

Note

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

You have to use a chiffon cake pan to make this chiffon cake. Regular round cake pans won’t work.

Keywords: chiffon cake, basic chiffon cake, sponge cake, fluffy cake, soft cake
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