Chiffon Cake
Chiffon Cake
Ingredients
For the Yolk Batter
- 4 egg yolks
- 20 g sugar
- 50 ml milk
- 40 ml vegetable oil
- 1/2 teaspoon vanilla extract
- 60 g all-purpose flour, sifted
- 1/2 teaspoon baking powder, sifted
For the Meringue
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 40 g sugar
Instructions
- 1
Preheat your oven to 150°C (300°F).
⏱️ 10 min•🌡️ 150
- 2
Separate 4 egg yolks into a large mixing bowl. Add 20g of sugar to the egg yolks. Beat the egg yolk mixture together with the sugar until it becomes pale and fluffy, incorporating air into the batter.
⏱️ 5 min
- 3
Pour 50ml of milk, 40ml of vegetable oil, and 1/2 teaspoon of vanilla extract into the yolk mixture. Emulsify the oil together with the other wet ingredients by mixing until a smooth emulsion is formed, ensuring everything is fully blended.
⏱️ 3 min
- 4
Sift 60g of all-purpose flour and 1/2 teaspoon of baking powder directly into the wet ingredients. Mix gently until just combined and no lumps remain. Be careful not to overmix.
⏱️ 3 min
- 5
Separate 4 egg whites into a clean, dry mixing bowl. Add 1/4 teaspoon of cream of tartar to the egg whites. Begin whipping the egg whites until they become foamy.
⏱️ 3 min
- 6
Gradually add 40g of sugar in stages while continuing to whip. Whip the egg whites until they reach stiff peaks, ensuring not to overbeat them.
⏱️ 5 min
- 7
Scoop a small amount of the prepared meringue into the yolk batter to loosen it. At this point, an electric mixer can still be used.
⏱️ 2 min
- 8
Gently fold the remaining meringue into the batter using a spatula, employing a cut-and-fold method until no white streaks of meringue are visible.
⏱️ 4 min
- 9
Pour the combined batter into an ungreased aluminum chiffon cake pan. Gently tap the pan on the counter a few times to release any large air bubbles trapped in the batter.
⏱️ 2 min
- 10
Bake the chiffon cake in the preheated oven at 150°C for 50 minutes.
⏱️ 50 min•🌡️ 150
- 11
Immediately after removing the cake from the oven, invert the cake pan. Allow the cake to cool completely upside down before unmolding (approximately 1 hour).
⏱️ 60 min
Kitchen Tools
Chiffon Cake
For the Yolk Batter
- 4 egg yolks
- 20 g sugar
- 50 ml milk
- 40 ml vegetable oil
- 1/2 teaspoon vanilla extract
- 60 g all-purpose flour, sifted
- 1/2 teaspoon baking powder, sifted
For the Meringue
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 40 g sugar
Instructions
- 1
Preheat your oven to 150°C (300°F).
⏱️ 10 min•🌡️ 150 - 2
Separate 4 egg yolks into a large mixing bowl. Add 20g of sugar to the egg yolks. Beat the egg yolk mixture together with the sugar until it becomes pale and fluffy, incorporating air into the batter.
⏱️ 5 min - 3
Pour 50ml of milk, 40ml of vegetable oil, and 1/2 teaspoon of vanilla extract into the yolk mixture. Emulsify the oil together with the other wet ingredients by mixing until a smooth emulsion is formed, ensuring everything is fully blended.
⏱️ 3 min - 4
Sift 60g of all-purpose flour and 1/2 teaspoon of baking powder directly into the wet ingredients. Mix gently until just combined and no lumps remain. Be careful not to overmix.
⏱️ 3 min - 5
Separate 4 egg whites into a clean, dry mixing bowl. Add 1/4 teaspoon of cream of tartar to the egg whites. Begin whipping the egg whites until they become foamy.
⏱️ 3 min - 6
Gradually add 40g of sugar in stages while continuing to whip. Whip the egg whites until they reach stiff peaks, ensuring not to overbeat them.
⏱️ 5 min - 7
Scoop a small amount of the prepared meringue into the yolk batter to loosen it. At this point, an electric mixer can still be used.
⏱️ 2 min - 8
Gently fold the remaining meringue into the batter using a spatula, employing a cut-and-fold method until no white streaks of meringue are visible.
⏱️ 4 min - 9
Pour the combined batter into an ungreased aluminum chiffon cake pan. Gently tap the pan on the counter a few times to release any large air bubbles trapped in the batter.
⏱️ 2 min - 10
Bake the chiffon cake in the preheated oven at 150°C for 50 minutes.
⏱️ 50 min•🌡️ 150 - 11
Immediately after removing the cake from the oven, invert the cake pan. Allow the cake to cool completely upside down before unmolding (approximately 1 hour).
⏱️ 60 min