why make this recipe
Making an Easy Chiffon Cake is a great way to enjoy a soft and fluffy dessert. This cake is loved for its light texture and rich flavor, making it perfect for any occasion. Whether you are celebrating a birthday, hosting a tea party, or simply satisfying a sweet tooth, this chiffon cake will impress your friends and family. It’s also easy to make, requiring simple ingredients that are usually available in any kitchen.
how to make Easy Chiffon Cake
Ingredients:
- Egg yolks – 6
- Sugar – 120 g
- Vanilla powder – 4 g
- Oil – 80 ml
- Fresh milk – 160 ml
- Cake flour – 200 g
- Baking powder – 4 g
- Salt – 4 g
- Egg whites – 6
- Cream of tartar – 4 g
- Sugar – 120 g
Directions:
- Preheat the oven to 160°C. Do not grease the pan.
- In a bowl, whisk egg yolks and 120 g sugar until slightly pale. Add vanilla powder, oil, and milk. Mix well. Sift in cake flour, baking powder, and salt. Mix until smooth.
- In another clean bowl, beat egg whites until foamy. Add cream of tartar. Slowly add 120 g sugar in 2–3 parts and beat until soft to medium peaks form.
- Add 1/3 of the meringue to the yolk batter and mix gently. Fold the remaining meringue in 2 parts using a spatula.
- Pour the batter into the pan and tap lightly to remove big air bubbles. Bake at 160°C for 40–45 minutes.
- Remove the cake and cool completely before cutting.
how to serve Easy Chiffon Cake
You can serve Easy Chiffon Cake on its own or with some light toppings. Fresh fruits, whipped cream, or a dusting of powdered sugar make lovely additions. This cake pairs well with tea or coffee, making it a delightful treat for any gathering.
how to store Easy Chiffon Cake
To store your Easy Chiffon Cake, place it in an airtight container at room temperature. It will stay fresh for about 2-3 days. If you want to keep it longer, you can refrigerate it. However, allow it to come to room temperature before serving for the best taste and texture.
tips to make Easy Chiffon Cake
- Make sure your egg whites are at room temperature before beating for better volume.
- When folding the meringue into the batter, be gentle to keep the air in for a fluffy texture.
- Use a kitchen scale for accurate measurements, especially for ingredients like sugar and flour.
variation
You can add different flavors to your Easy Chiffon Cake by mixing in lemon zest, cocoa powder, or matcha to the batter. Feel free to create your own variations based on your favorite flavors!
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as soft and light. Cake flour gives the best texture.
2. Why is my chiffon cake dense?
A dense chiffon cake can result from overmixing the batter or not whipping the egg whites enough. Ensure you beat the egg whites to soft peaks.
3. How can I tell when the cake is done baking?
The cake is done when it is golden brown and springs back when gently pressed. You can also insert a toothpick into the center; it should come out clean.
Easy Chiffon Cake
Ingredients
Method
- Preheat the oven to 160°C and do not grease the pan.
- In a bowl, whisk egg yolks and 120 g sugar until slightly pale. Add vanilla powder, oil, and milk. Mix well.
- Sift in cake flour, baking powder, and salt. Mix until smooth.
- In another clean bowl, beat egg whites until foamy.
- Add cream of tartar and slowly add 120 g sugar in 2–3 parts, beating until soft to medium peaks form.
- Add 1/3 of the meringue to the yolk batter and mix gently.
- Fold the remaining meringue in 2 parts using a spatula.
- Pour the batter into the pan and tap lightly to remove big air bubbles.
- Bake at 160°C for 40–45 minutes.
- Remove the cake and cool completely before cutting.