Chiffon Cake Recipe
Chiffon cake is the epitome of elegance in the baking world, known for its pillowy-soft texture and rich, yet delicate flavor. Its versatility allows it to shine as a standalone dessert or as the perfect canvas for a variety of toppings. Whether served at a celebratory gathering or as a simple afternoon treat, this cake never fails to impress.
Ingredients Breakdown
The magic of chiffon cake lies in its carefully selected ingredients. Each plays a vital role in crafting the cake’s distinctive lightness and structure. Egg yolks lend the batter its richness, while whole milk and vegetable oil contribute to a tender crumb. The incorporation of vanilla extract adds subtle, aromatic undertones, elevating the overall flavor.
Egg whites are the cornerstone of this recipe, providing the essential lift that creates its cloud-like texture. Whipped to stiff peaks, they transform into a stable meringue that supports the batter during baking. The addition of caster sugar to the meringue enhances its stability and gives the cake its slight sweetness.
The ungreased aluminum pan is more than just tradition—it ensures that the batter clings to the sides during baking, allowing the cake to rise to impressive heights without collapsing. Skipping this step can compromise the cake’s structure and lightness.
Step-by-Step Preparation
Achieving the perfect chiffon cake is a process that requires precision and care, but the results are well worth the effort.
First, blend the egg yolks with the liquid ingredients, creating a silky base for the batter. Gradually add the dry ingredients, sifting them beforehand to prevent clumping. This ensures a smooth, uniform mixture that forms the foundation of your cake.
The meringue is the heart of chiffon cake. Beat the egg whites until they foam, then gradually introduce caster sugar while whisking. The goal is stiff peaks—when the meringue holds its shape without collapsing or appearing grainy. The quality of the meringue directly impacts the cake’s volume and texture.
Folding the meringue into the yolk mixture requires a delicate hand. Start with a small portion of the meringue to lighten the batter, then gently fold in the rest using broad, sweeping motions. This minimizes deflation, preserving the airiness crucial to the cake’s structure.
Pour the batter into the prepared tin and smooth the surface with a spatula. A few gentle taps on the countertop will help eliminate large air pockets. Bake until the cake is golden brown and a skewer inserted in the center comes out clean. Immediately invert the tin to cool, ensuring the cake retains its height.
Recipe Tips & Frequently Asked Questions
Best practices for sifting dry ingredients to avoid lumps:
Always sift your flour and baking powder at least once before incorporating them. This prevents clumps that could weigh down the batter.
How to avoid overmixing the batter:
Stop mixing as soon as the ingredients are combined. Overmixing can result in a dense texture.
Adjusting oven temperatures for different climates or altitudes:
For higher altitudes, slightly lower the temperature and increase the baking time to prevent over-browning.
Alternative pans and their impact on cake texture:
While an ungreased aluminum chiffon pan is ideal, tube pans or bundt pans can work in a pinch—though they may alter the texture slightly.
What to Serve With This Recipe
Chiffon cake is wonderfully versatile and pairs beautifully with a variety of accompaniments. For a timeless presentation, serve slices with a dollop of freshly whipped cream and a handful of vibrant, seasonal fruits. Berries such as strawberries or raspberries add a burst of tartness that complements the cake’s sweetness.
For a more indulgent treat, drizzle slices with warm chocolate ganache or caramel sauce. These toppings bring a luxurious richness to the cake, making it suitable for more formal occasions.
Aromatic beverages such as coffee, Earl Grey tea, or dessert wines enhance the cake’s flavor profile, creating a balanced and harmonious dessert experience.
Troubleshooting Common Issues
Even experienced bakers can encounter challenges when making chiffon cake. If your cake collapses after baking, it may be due to under-whipped egg whites or an oven temperature that’s too low. Ensuring stiff peaks and using an oven thermometer can help prevent this.
Uneven browning or over-baking often results from improper placement in the oven. Position the cake tin in the center of the oven for even heat distribution.
If your meringue fails to form stiff peaks, double-check that your mixing bowl and whisk are completely clean and free of grease. A pinch of cream of tartar can also stabilize the meringue.
Chiffon cake is a true testament to the art of baking—a delightful balance of lightness and richness that’s perfect for any occasion. With its airy texture and endless pairing possibilities, it’s a dessert that’s sure to leave a lasting impression. Whether enjoyed plain or adorned with your favorite toppings, this cake is a must-try for both novice and seasoned bakers alike.
Ingredients
6 Large egg yolks
120ml Whole milk (½ cup)
80ml Vegetable oil (â…“ cup)
1 tsp Vanilla extract
38g Caster sugar (I) (3 tbsp)
150g Cake flour (1 ½ cup)
2 tsp Baking powder
6 Large egg whites
90g Caster sugar (II) (â…“ cup 2 tbsp)
Instructions
Preheat your oven to 170°C (340°F). Prepare an 8-inch aluminum chiffon cake tin with a removable base, ensuring the tin is left ungreased to achieve the desired texture.
In a medium bowl, whisk together the egg yolks, whole milk, vegetable oil, caster sugar (I), and vanilla extract until smooth and well-combined. Sift in the cake flour and baking powder, gently mixing until no lumps remain. Be careful not to overmix.
In a separate large mixing bowl or the bowl of a stand mixer, beat the egg whites until they become foamy. Gradually add the caster sugar (II), a little at a time, while whisking on medium speed. Continue whisking until the egg whites form stiff peaks, ensuring the meringue holds its shape.
Carefully fold a third of the meringue into the egg yolk mixture to lighten it. Once incorporated, gently transfer this mixture into the remaining meringue. Using a spatula, fold the two mixtures together with light, sweeping motions, taking care not to deflate the batter.
Pour the batter into the prepared cake tin, smoothing the surface with a spatula. Gently tap the tin on the countertop a few times to release any large air bubbles trapped within the batter.
Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Once baked, immediately invert the tin onto a wire rack to cool. Allow the cake to cool completely in the tin to prevent it from collapsing.
Once the cake is fully cooled, run a thin knife around the edges of the tin and the base to release it. Serve as desired, enjoying its soft, airy texture.
Chiffon Cake Recipe
Ingredients
- 6 Large egg yolks
- 120 ml Whole milk ½ cup
- 80 ml Vegetable oil â…“ cup
- 1 tsp Vanilla extract
- 38 g Caster sugar I (3 tbsp)
- 150 g Cake flour 1 ½ cup
- 2 tsp Baking powder
- 6 Large egg whites
- 90 g Caster sugar II (â…“ cup 2 tbsp)
Instructions
- Preheat your oven to 170°C (340°F). Prepare an 8-inch aluminum chiffon cake tin with a removable base, ensuring the tin is left ungreased to achieve the desired texture.
- In a medium bowl, whisk together the egg yolks, whole milk, vegetable oil, caster sugar (I), and vanilla extract until smooth and well-combined. Sift in the cake flour and baking powder, gently mixing until no lumps remain. Be careful not to overmix.
- In a separate large mixing bowl or the bowl of a stand mixer, beat the egg whites until they become foamy. Gradually add the caster sugar (II), a little at a time, while whisking on medium speed. Continue whisking until the egg whites form stiff peaks, ensuring the meringue holds its shape.
- Carefully fold a third of the meringue into the egg yolk mixture to lighten it. Once incorporated, gently transfer this mixture into the remaining meringue. Using a spatula, fold the two mixtures together with light, sweeping motions, taking care not to deflate the batter.
- Pour the batter into the prepared cake tin, smoothing the surface with a spatula. Gently tap the tin on the countertop a few times to release any large air bubbles trapped within the batter.
- Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Once baked, immediately invert the tin onto a wire rack to cool. Allow the cake to cool completely in the tin to prevent it from collapsing.
- Once the cake is fully cooled, run a thin knife around the edges of the tin and the base to release it. Serve as desired, enjoying its soft, airy texture.