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How to Make a Perfectly Fluffy Chiffon Cake: A Step-by-Step Guide


Chiffon cake is a light and fluffy cake that's perfect for any occasion. It's characterized by its airy texture and unique taste, which is achieved through a combination of ingredients and preparation methods. In this guide, we'll show you how to make a delicious chiffon cake using a recipe from the source video provided.

Ingredients

  • 6 egg yolks
  • 50g sugar
  • 60ml vegetable oil
  • 100ml water
  • 120g cake flour
  • 2 tsp baking powder
  • 6 egg whites
  • 70g sugar

Equipment

  • 1 large mixing bowl
  • 1 small mixing bowl
  • Whisk
  • Spatula
  • 1 8-inch chiffon cake pan
  • Parchment paper
  • Oven

Preparation

  1. Preheat the oven to 160°C.
  2. In a large mixing bowl, whisk the egg yolks and sugar until smooth and creamy.
  3. Add the vegetable oil and water to the bowl and whisk until well combined.
  4. Sift in the cake flour and baking powder and whisk until the batter is smooth and free of lumps.
  5. In a separate bowl, whisk the egg whites until foamy.
  6. Gradually add the sugar to the egg whites and continue whisking until stiff peaks form.
  7. Gently fold the egg whites into the batter, using a spatula to mix until just combined.

Mixing and Folding

  1. Pour the batter into the chiffon cake pan.
  2. Tap the pan gently on the counter to remove any air bubbles.
  3. Use a spatula to smooth out the surface of the batter.
  4. Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Remove the cake from the oven and invert the pan onto a cooling rack.
  6. Let the cake cool upside down for at least 1 hour before removing it from the pan.

Baking

  1. Preheat the oven to 160°C.
  2. In a large mixing bowl, whisk the egg yolks and sugar until smooth and creamy.
  3. Add the vegetable oil and water to the bowl and whisk until well combined.
  4. Sift in the cake flour and baking powder and whisk until the batter is smooth and free of lumps.
  5. In a separate bowl, whisk the egg whites until foamy.
  6. Gradually add the sugar to the egg whites and continue whisking until stiff peaks form.
  7. Gently fold the egg whites into the batter, using a spatula to mix until just combined.

Cooling and Decorating

  1. Once the cake has cooled, run a knife around the edges of the pan to loosen the cake.
  2. Remove the cake from the pan and transfer it to a serving plate.
  3. Decorate the cake with your desired toppings, such as whipped cream, fresh fruit, or powdered sugar.

Congratulations, you've made a delicious chiffon cake! Remember to be gentle when folding the egg whites into the batter to achieve a light and fluffy texture. You can also experiment with different toppings and flavors to make the cake your own. Enjoy!

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