Cloud-like Fluffy Chiffon Cake Recipe
Light, Airy, and Utterly Delicious: Bake Your Own Chiffon Cake with Ease!
Hello everyone! Today, I’m thrilled to share my recipe for a chiffon cake, one of my absolute favorites. It’s incredibly light and has a melt-in-your-mouth texture. Let’s get baking! ^^
Cake Batter Ingredients
- Cake flour (low-gluten flour) 100g
- Sugar (A) 65g (for yolks)
- Sugar (B) 65g (for egg whites)
- Egg yolks 50g (approx. 3 large yolks)
- Egg whites 100g (approx. 3 large whites)
- Salt 2g
- Baking powder 3g
- Vegetable oil (e.g., canola, grapeseed) 40g
- Water (or milk) 30g
Cooking Instructions
Step 1
In a mixing bowl, combine the egg yolks with Sugar (A) 65g. Add the sugar in 2-3 additions while whisking gently with a hand whisk until the yolks are pale ivory and the sugar is mostly dissolved. This creates a smooth base.
Step 2
Add the vegetable oil (40g) and water (30g) to the yolk mixture. Whisk thoroughly until well combined and emulsified, ensuring there are no separated oil or water pockets. The mixture should look smooth and uniform.
Step 3
In a separate, clean bowl, whip the egg whites using a hand mixer on medium speed. Once foamy, gradually add Sugar (B) 65g in three parts, continuing to whip until stiff peaks form. This means the meringue will stand straight up when the whisk is lifted. Take about one-third of the meringue and gently fold it into the yolk mixture using a spatula. Be careful not to overmix and deflate the meringue.
Step 4
Sift together the cake flour (100g) and baking powder (3g) into a separate bowl. Add the sifted dry ingredients to the yolk mixture and gently fold until just combined, making sure no dry streaks remain. Then, carefully add the remaining meringue to the batter. Use a spatula to gently fold everything together using an under-and-over motion, preserving as much air from the meringue as possible. Once the batter is smooth and airy, pour it into your chiffon cake pan.
Step 5
Gently tap the filled chiffon pan on the counter 2-3 times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes. To check for doneness, insert a skewer into the center; it should come out clean.
Step 6
Chiffon cakes are delicate and can collapse if handled improperly while warm. It’s crucial to invert the pan immediately after removing it from the oven and let it cool completely upside down. This prevents the cake from sinking and helps maintain its shape. Enjoy your perfectly light and delicious chiffon cake!
