Chiffon Cake Recipe with Ingredient List

Ingredients for Chiffon Cake: 3 eggs, 45g cake flour, 35g pure milk, 30g corn oil, 40g powdered sugar, a few drops of lemon juice.
Method for Chiffon Cake: Step 1: Separate the egg whites from the yolks. The total weight of the eggs, including shells, should be 140 grams. The container for egg whites must be oil-free, water-free, and free of impurities. Be careful not to let any yolk mix into the egg whites, as it will be difficult to whip.

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Step 2: Beat the yolks with a manual whisk until smooth, then add 30g of corn oil and beat until well combined. Corn oil can be replaced with sunflower oil, salad oil, or other lighter flavored oils, but it is not recommended to use butter, vegetable oil, or olive oil.

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Step 3: Add 35g of milk and beat thoroughly to ensure the egg mixture is fully integrated with the oil and milk.

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Step 4: Sift in 45g of cake flour and mix gently using a whisk in a zigzag motion, avoiding circular stirring to prevent gluten formation.

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Step 5: Lift the whisk from the batter; it should flow smoothly and freely without any dry flour, indicating a successful mixture. Set aside for later use.

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Step 6: Squeeze a few drops of lemon juice into the egg whites. If lemon juice is not available, a few drops of white vinegar can be used instead. Use an electric mixer to whip the egg whites at high speed until they form fine foam, then add one-third of the powdered sugar. For those who ask what powdered sugar is, I use granulated sugar in a food processor to make powdered sugar.

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Step 7: Continue to whip at high speed with the electric mixer. When the foam disappears and the egg whites become smooth, add another one-third of the powdered sugar.

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Step 8: Keep whipping at high speed until the egg whites reach a wet meringue stage, then add the final one-third of the powdered sugar.

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Step 9: Continue whipping until the egg whites have fine patterns. Switch to a low speed on the electric mixer and whip until there is a slight resistance. Stop whipping to prevent deflating the egg whites. Lift the mixer head to check for a small, upright peak, indicating that the whipping is complete.

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Step 10: Use a silicone spatula to transfer one-third of the egg whites into the yolk mixture and gently fold them together, avoiding circular stirring to prevent deflating. Fold from the bottom as if stir-frying, being gentle and light-handed.

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Step 11: Pour the entire yolk mixture into the egg whipped whites and fold them together in the same manner, being quick and gentle.

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Step 12: The resulting mixture of egg whites and yolks should be smooth and delicate.

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Step 13: Pour the well-mixed batter into a six-inch positive electrode bottomless mold. From a height of about ten centimeters, drop the mold vertically several times to release large air bubbles. I did this about a dozen times. After leveling, if there is any batter dripping down the sides of the mold, wipe it clean to avoid affecting the rise of the chiffon cake.

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Step 14: Place the mold into the preheated oven, and bake on the middle lower rack with the temperature set between 130°C and 140°C for 45 to 50 minutes. I have also baked at 150°C, which resulted in slight cracks, but it is said that a cracked chiffon cake has a better texture. It depends on your preference. Oven temperatures can vary in different households, so the specific temperature should be adjusted according to the characteristics of your oven. It is recommended to purchase a thermometer to measure the oven’s temperature. During baking, observe the cake’s condition frequently. If cracking occurs, reduce the temperature by 10°C, as high temperatures can lead to cracks.

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Step 15: At the 15-minute mark, if your cake has not risen, increase the temperature by 10°C. This could be due to the protein and yolk mixture losing air during mixing, the mixture not being well combined, or the protein not being whipped to a stiff peak. These situations can prevent the cake from rising.

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Step 16: After baking, quickly remove the cake from the oven with heat-resistant gloves, give it a sharp drop to release the steam, and immediately invert it onto a cooling rack to cool completely. It is crucial to let the cake cool completely before unmolding; otherwise, it may collapse and shrink. Place two bowls under the cooling rack to allow the steam to dissipate better.

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Step 17: This is the surface of the baked cake, with a very even color.

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Step 18: Upon cutting, the cake is extremely delicate and soft, with a great mouthfeel.

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Step 19: This chiffon cake is the result of trying several recipes, and I find it excellent. I recommend it to everyone. In my recipe collection, there is an eight-inch chiffon cake recipe, which is twice the amount of all ingredients for a six-inch cake. You can check it out. Baking Tips for Chiffon Cake: Pay attention to several details during the baking process. Do not frequently open the oven door while baking, as cold air entering the oven can make the internal structure of the chiffon cake unstable.

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To determine if the cake is baked, observe when the cake reaches its highest point and then falls back. After it falls back, bake for another ten minutes. Additionally, press the cake with your hand; if it bounces back quickly, it indicates that the cake is baked. If not, extend the baking time or increase the temperature for further baking. If the cake color is already deep but not baked, cover it with aluminum foil and bake at a lower temperature to prevent the color from becoming too dark.

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Cooking delicious dishes requires skills, and each of my dishes has its own little trick. You can search for ‘cake’ to directly view my recipes!

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