Chiffon Cake
Chiffon Cake
Ingredients
- 3/4 cup granulated sugar
- 4 tablespoons granulated sugar, extra
- 2 1/2 cups cake flour
- 2 tablespoons baking powder
- 6 eggs, separated
- 1 cup orange juice
- 2 orange zest, from 2 oranges
- 4 tablespoons warm water
- 1/4 cup canola oil, or vegetable oil
- 1 teaspoon vanilla extract, or paste, as needed
- 1 teaspoon vinegar
Instructions
- 1
Sift the 2 1/2 cups of cake flour, 3/4 cups of granulated sugar, and 2 tablespoons of baking powder into the bowl of your stand mixer. Set this dry mixture aside.
⏱️ 3 min
- 2
In a separate jug, combine the egg yolks (from 6 separated eggs), 1/4 cup of canola oil or vegetable oil, 1 cup of orange juice, the zest of 2 oranges, 4 tablespoons of warm water, and 1 teaspoon of vanilla extract or paste. Stir this mixture well until thoroughly combined.
⏱️ 5 min
- 3
Start your stand mixer on low speed with the dry flour mixture. Slowly add the egg yolk mixture from the jug into the flour mixture.
⏱️ 1 min
- 4
Continue to mix on medium speed until the batter is smooth and glossy, which should take approximately 5 minutes.
⏱️ 5 min
- 5
Pour the combined batter into another large bowl and set aside.
⏱️ 1 min - 6
In a clean, separate bowl, add the egg whites (from 6 separated eggs). Mix on medium speed together with the 4 tablespoons of extra granulated sugar and 1 teaspoon of vinegar until you achieve stiff peaks.
⏱️ 7 min
- 7
Gently fold the stiff egg whites into the egg yolk batter in three separate additions, folding only until the egg whites are completely incorporated and no streaks remain. Be careful not to deflate the mixture.
⏱️ 3 min
- 8
Pour the batter mixture into your chiffon tin or angel food tin. Do not grease the tin.
⏱️ 1 min
- 9
Tap the tin a few times gently on your kitchen counter to release any large air bubbles.
⏱️ 1 min
- 10
Using a skewer, gently swirl through the batter in the tin to further eliminate air pockets.
⏱️ 1 min
- 11
Preheat your oven to 170 degrees Celsius. Bake the cake for 40-45 minutes, or until a cake skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 170
- 12
Important: Do not open the oven door while the cake is cooking, as this can cause it to collapse.
- 13
Once the cake is baked, remove it from the oven. Immediately invert the tin (usually by resting it on its feet or over a bottle neck) to cool completely. This can take 1-2 hours.
⏱️ 120 min
- 14
Once completely cooled, gently start pulling the sides of the cake away from the tin. This process will take time and patience, so do not rush it to avoid damaging the cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chiffon Cake
- 3/4 cup granulated sugar
- 4 tablespoons granulated sugar, extra
- 2 1/2 cups cake flour
- 2 tablespoons baking powder
- 6 eggs, separated
- 1 cup orange juice
- 2 orange zest, from 2 oranges
- 4 tablespoons warm water
- 1/4 cup canola oil, or vegetable oil
- 1 teaspoon vanilla extract, or paste, as needed
- 1 teaspoon vinegar
Instructions
- 1
Sift the 2 1/2 cups of cake flour, 3/4 cups of granulated sugar, and 2 tablespoons of baking powder into the bowl of your stand mixer. Set this dry mixture aside.
⏱️ 3 min - 2
In a separate jug, combine the egg yolks (from 6 separated eggs), 1/4 cup of canola oil or vegetable oil, 1 cup of orange juice, the zest of 2 oranges, 4 tablespoons of warm water, and 1 teaspoon of vanilla extract or paste. Stir this mixture well until thoroughly combined.
⏱️ 5 min - 3
Start your stand mixer on low speed with the dry flour mixture. Slowly add the egg yolk mixture from the jug into the flour mixture.
⏱️ 1 min - 4
Continue to mix on medium speed until the batter is smooth and glossy, which should take approximately 5 minutes.
⏱️ 5 min - 5
Pour the combined batter into another large bowl and set aside.
⏱️ 1 min - 6
In a clean, separate bowl, add the egg whites (from 6 separated eggs). Mix on medium speed together with the 4 tablespoons of extra granulated sugar and 1 teaspoon of vinegar until you achieve stiff peaks.
⏱️ 7 min - 7
Gently fold the stiff egg whites into the egg yolk batter in three separate additions, folding only until the egg whites are completely incorporated and no streaks remain. Be careful not to deflate the mixture.
⏱️ 3 min - 8
Pour the batter mixture into your chiffon tin or angel food tin. Do not grease the tin.
⏱️ 1 min - 9
Tap the tin a few times gently on your kitchen counter to release any large air bubbles.
⏱️ 1 min - 10
Using a skewer, gently swirl through the batter in the tin to further eliminate air pockets.
⏱️ 1 min - 11
Preheat your oven to 170 degrees Celsius. Bake the cake for 40-45 minutes, or until a cake skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 170 - 12
Important: Do not open the oven door while the cake is cooking, as this can cause it to collapse.
- 13
Once the cake is baked, remove it from the oven. Immediately invert the tin (usually by resting it on its feet or over a bottle neck) to cool completely. This can take 1-2 hours.
⏱️ 120 min - 14
Once completely cooled, gently start pulling the sides of the cake away from the tin. This process will take time and patience, so do not rush it to avoid damaging the cake.
⏱️ 2 min