While most recipes only show the back of their chiffon cakes, mine ensures a light, airy, and perfectly shaped chiffon cake that looks flawless on BOTH SIDES! With this foolproof recipe, you can say goodbye to deflating, cracking, or burnt chiffon cakes once and for all!
EQUIPMENT
- 6 x 3-inch aluminum cake pan (Round or tube pans work, but avoid non-stick or cheesecake pans.)
- Hand mixer
- Kitchen scale
- Oven
- Mixing bowls
INGREDIENTS
- 3 large eggs (approx. 60g each with shell)
- 50g cake flour
- 30g vegetable oil (or corn oil)
- 30g milk (or soymilk, coconut milk, oat milk, almond milk)
- 45g sugar
- ½ tsp vanilla extract (optional)
- ½ tsp lemon juice (optional)
INSTRUCTIONS
- Separate the eggs – Place the egg yolks in a small bowl and set aside at room temperature. Transfer the egg whites to a large mixing bowl and refrigerate.
- Prepare the batter – In a large mixing bowl, whisk together the cake flour and vegetable oil until smooth. Add the egg yolks, milk, and vanilla extract, then mix until fully combined. Set aside.
- Preheat the oven to 300°F (150°C).
- Whip the egg whites – Take the chilled egg whites out of the fridge. Add lemon juice and 15g of sugar, then whip on medium-low speed (speed 2 of 6) for 2 minutes until large bubbles form.
- Gradually add the remaining sugar in two portions, whipping for 2 minutes after each addition. Continue whipping until medium peaks form. (Refer to images above for peak consistency guidance.)
- Incorporate the egg whites – Fold ⅓ of the whipped egg whites into the egg yolk mixture until combined. Then, transfer the mixture into the remaining egg whites and gently fold until the color is even.
- Bake the cake – Pour the batter into the cake pan and smooth the surface with a spatula. Loosely cover with foil.
- Bake at 300°F (150°C) for 20 minutes, then remove the foil.
- Continue baking at 300°F for another 35 minutes.
- Cool the cake – Remove from the oven and immediately invert the pan onto a wire rack to cool completely.
- Unmold the cake – Run a small knife along the edges of the pan to loosen the cake. Insert four fingers into the gap, gently pressing the cake toward the center to release it from the bottom. Flip onto a serving plate and enjoy!
