🍰 Chiffon Cake
Chiffon cake is a light, airy cake that combines the richness of a butter cake with the lightness of a sponge cake. It’s fluffy, moist, and slightly sweet, perfect for birthdays or tea time.
🧾 Ingredients (9-inch round cake)
- 2¼ cups (280 g) all-purpose flour
- 1½ cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ¾ cup (180 ml) vegetable oil
- ¾ cup (180 ml) water
- 2 tsp vanilla extract
- ½ tsp cream of tartar
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 325°F (160°C).
- Use an ungreased tube pan (chimney pan) to help the cake rise properly.
2️⃣ Mix Dry Ingredients
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
3️⃣ Mix Wet Ingredients
- In another bowl, whisk egg yolks, oil, water, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients until smooth and lump-free.
4️⃣ Beat Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
5️⃣ Fold Together
- Gently fold the beaten egg whites into the batter in 3 parts, using a spatula.
- Fold carefully to retain air—this is what makes the cake fluffy.
6️⃣ Bake
- Pour batter into the ungreased tube pan.
- Bake 55–65 minutes, or until a toothpick comes out clean.
- Invert the pan immediately and let cool completely in the pan (helps keep structure).
7️⃣ Serve
- Run a knife around the edges of the pan before removing.
- Dust with powdered sugar or top with whipped cream, fruit, or glaze.
💡 Tips for a Perfect Chiffon Cake
- Do not grease the pan; the cake needs to cling to the sides to rise.
- Beat egg whites carefully; overbeating can cause collapse.
- Let the cake cool upside down in the pan to maintain height.
- You can add flavors: lemon, orange, chocolate, or matcha.
If you want, I can also make a step-by-step visual guide for chiffon cake, showing how to fold the egg whites and get maximum fluffiness.
Do you want me to do that?
