Chiffon Cake

A delicious basic chiffon cake that’s perfect even on its own.

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Serves 6.

Ingredients

Preheat the oven to 300°F (150°C). Separate egg whites and yolks, setting them aside.

In a bowl, add flour and oil, and mix well with a hand whisk until combined.

Add milk and mix into a smooth dough.

Add egg yolks and mix until the batter is smooth and uniform.

Add vanilla extract, mix well, and set aside.

Using a handheld mixer at the highest speed, whip the egg whites. When large bubbles become finer, add one-third of the sugar.

Continue on high speed until soft lines form, then add the second portion of sugar.

Reduce to medium-high speed and whip until more pronounced lines appear, then add the remaining sugar.

Switch to medium-low speed to refine the texture. When lifting the beaters, the meringue should form soft peaks with slightly bent tips.

Add one-third of the whipped meringue to the egg yolk batter, folding gently.

Pour the egg yolk mixture back into the remaining meringue and fold gently to maintain the airiness.

Pour the batter from a slight height into an aluminum cake pan. Tap the pan gently to release any air bubbles.

Bake for about 1 hour. After baking, tap the pan gently to release steam, then invert to cool.

Preheat the oven. Chiffon batter should be baked immediately after mixing to prevent deflation.
For beginners, a 6-inch aluminum cake pan works best. Avoid non-stick pans, as chiffon cakes need to cling to the sides to rise properly.
Use an extra “holding” bowl to catch any broken yolks before they contaminate the whites.
Mixing flour with oil first helps prevent gluten formation, creating a smooth, lump-free batter.
Use a clean, grease-free bowl; avoid too large a bowl as it may slow down whipping.
Adding a touch of lemon juice, vinegar, or cream of tartar helps stabilize the whites and prevents over-beating.
Adding sugar in increments during beating increases stability and speed.
Gently folding the meringue into the batter helps maintain the cake’s airy structure.
Adjust based on your oven. Each oven varies slightly in actual vs. set temperature. With experience or a thermometer, you can find the ideal baking time for your oven.

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