Perfect Chiffon Cake Recipe

I just tried this chiffon cake recipe where i mixed cake flour, a ton of egg yolks and whites, vanilla and water in a kinda wild way, and even though i fumbled a bit with folding the whipped egg whites, the end result was this super airy, moist cake that totally blew my mind.

I love how this chiffon cake gives balanced macros. The mix of cake flour, sugar, salt and baking powder with egg yolks, egg whites and a touch of cream of tartar creates an airy texture.

vegetable oil, water and vanilla extract add needed fats and flavour for a satisfying treat.

Ingredients

• Cake flour is mostly carbs that help form the cake tender crumb and give structure
• Granulated sugar is the key sweetener, adding flavor with loads of simple carbohydrates
• Baking powder gives a light airy rise, turning the batter into a fluffy treat
• Egg yolks add richness and moisture to make the cake extra flavorful and moist
• Egg whites are full of protein making the chiffon super airy and brilliantly light
• Vegetable oil provides moisture to keep the cake tender and extends its freshness
• Water helps combine all ingredients into a smooth batter ensuring even texture overall
• Vanilla extract imparts a subtle warm depth that nicely lifts the overall flavor

Ingredient Quantities

• 1 1/2 cups cake flour
• 1 cup granulated sugar (split into two portions)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 7 large egg yolks
• 7 large egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup vegetable oil
• 3/4 cup water
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 325°F and get a 10-inch chiffon cake pan ready, and remember not to grease it.

2. In a large bowl, sift together the 1 1/2 cups cake flour, 1/2 teaspoon salt, and 1 tablespoon baking powder to ensure the mixture is light and clump-free.

3. In another bowl, whisk the 7 egg yolks with 1/2 cup vegetable oil, 3/4 cup water, 1 teaspoon vanilla extract, and half of the 1 cup granulated sugar until they are well combined.

4. Pour the wet yolk mixture into the sifted dry ingredients and stir until just combined – be careful not to overmix.

5. In a separate, large bowl, add the 7 egg whites and 1/8 teaspoon cream of tartar and beat them until foamy.

6. Gradually add the remainng granulated sugar (about 1/2 cup) into the egg whites while whisking until stiff peaks form.

7. Gently fold the whipped egg whites into the batter in two additions, using a spatula and making slow, careful strokes so you keep as much air in the mix as possible.

8. Transfer the final batter into the ungreased chiffon cake pan, smoothing the top lightly with the spatula.

9. Bake in the preheated oven for about 55-60 minutes, or until the cake springs back when lightly touched.

10. After baking, immediately invert the pan onto a cooling rack and let the cake cool completely before running a knife around the edges to release the cake and serving.

Equipment Needed

1. Oven set to 325°F
2. 10-inch chiffon cake pan (do not grease)
3. Large mixing bowl for sifting dry ingredients
4. Sifter
5. Large bowl for combining egg yolks with oil, water, vanilla, and sugar
6. Whisk (or hand mixer) for beating yolks
7. Another large bowl for beating egg whites with cream of tartar
8. Spatula for gently folding in the whipped egg whites
9. Cooling rack for inverting the cake
10. Measuring cups and spoons for accurate ingredient portions

FAQ

• Q: How do I make sure my chiffon cake rises properly?
  
  A: You gotta beat the egg whites until stiff peaks form and then gently fold them into the yolk mix. This step is critical to get that light, airy texture.
• Q: Why is the sugar split into two portions?
  
  A: The first portion is mixed with the egg yolks to add moisture and flavor, while the second helps the egg whites whip up nicely, so both parts are super important.
• Q: What if I dont have cream of tartar?
  
  A: You can skip it, but know that it helps stabilize the egg whites. Without it, there`s a chance your cake might not hold its shape as well.
• Q: Why use cake flour instead of all-purpose flour?
  
  A: Cake flour has less protein than all-purpose flour, which makes your cake lighter and fluffier. Using all-purpose might result in a denser cake.
• Q: How do I know when the cake is fully baked?
  
  A: Stick a toothpick in the center of the cake. If it comes out clean, you’re good to go. Otherwise, give it a few more minutes in the oven.

Perfect Chiffon Cake Recipe Substitutions and Variations

• For cake flour: You can mix 1 1/2 cups of all-purpose flour with 3 tablespoons plus 1 teaspoon of cornstarch. This combo mimics cake flour pretty well.
• For the vegetable oil: Try using an equal amount of melted coconut oil. It works great, but be prepared for a hint of coconut flavor in your cake.
• For cream of tartar: A small splash (about 1/8 teaspoon) of lemon juice will do the trick to stabilise your egg whites.

Pro Tips

1. Sift your dry ingredients real well. If you lump stuff together its gonna affect the rise so take your time and don’t rush it.
2. Beat your egg whites slowly and carefully when adding the sugar. Do it in little bits and make sure u get stiff peaks so they hold the air and make your cake light.
3. When folding the beaten egg whites into your batter, be super gentle. Overmixing can knock out all the air, and that’s what makes the cake fluffy, so just stir lightly until it’s combined.
4. After you pull your cake out of the oven, flip the pan over right away while it’s still warm. This helps the cake keep its shape and stay airy as it cools.