Perfect Chiffon Cake: Fluffy on Both Sides!
Say goodbye to deflating, cracking, or burnt chiffon cakes with this foolproof recipe! This guide will show you how to create a light and airy chiffon cake that looks stunning on both sides. With just a few simple steps, you’ll master the art of chiffon baking!
Equipment
- 6 x 3 Inch Aluminum Cake Pan (Tube or round cake pans work; avoid non-stick cheesecake pans)
- Hand Mixer
- Kitchen Scale
- Oven
- Mixing Bowls
Ingredients
- 3 large eggs (about 60g each with shell)
- 50 g cake flour
- 30 g vegetable oil (or corn oil)
- 30 g milk (or any plant-based milk)
- 45 g sugar
- ½ tsp vanilla extract (optional)
- ½ tsp lemon juice (optional)
Instructions
- Prep the Eggs: Separate the egg yolks and whites. Place the yolks in a small bowl and set aside. Store the egg whites in a large mixing bowl in the fridge.
- Make the Batter: In a large mixing bowl, combine 50g of cake flour and 30g of vegetable oil, whisking until smooth. Then, add the egg yolks, 30g of milk, and ½ tsp vanilla extract, mixing until well combined. Set aside.
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Whip the Egg Whites: Take the chilled egg whites from the fridge, adding ½ tsp lemon juice and 15g of sugar. Using a hand mixer on medium-low speed (2 out of 6), whip the egg whites for 2 minutes until fish-eye bubbles form. Gradually add another 15g of sugar and whip for another 2 minutes until the bubbles are tiny. Finally, add the remaining 15g of sugar and whip until medium peaks form.
- Combine Mixtures: Gently scoop ⅓ of the whipped egg whites into the egg yolk mixture, folding until fully incorporated. Then, transfer the egg yolk mixture back into the bowl with the remaining egg whites, gently folding until the batter is a consistent color.
- Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Loosely cover with foil. Bake for 20 minutes at 300°F, then remove the foil and continue baking for another 35 minutes.
- Cool the Cake: Once baked, remove the cake pan from the oven and immediately flip it upside down to cool completely on a wire rack.
- Unmold the Cake: To remove the cake, run a small knife around the edges, then carefully press the cake towards the center with four fingers. Flip the cake onto a serving plate.