why make this recipe
Chiffon cake is loved for its soft and fluffy texture. It combines the richness of a butter cake with the lightness of a sponge cake, giving you a delightful treat. This Easy Chiffon Cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a simple treat for yourself. With easy-to-find ingredients and straightforward steps, this recipe is great for both beginner and experienced bakers.
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 your oven to 160°C. Do not grease the pan.
- In a bowl, whisk the egg yolks and sugar until they become slightly pale.
- Add the vanilla powder, oil, and milk to the egg yolk mixture and mix well.
- Sift the cake flour, baking powder, and salt together. Then, add it to the batter and mix until smooth.
- In another clean bowl, beat the egg whites until they are foamy.
- Add cream of tartar. Slowly add sugar in 2–3 parts, and continue to beat until soft to medium peaks. Be careful not to overbeat.
- Add 1/3 of the meringue into the yolk batter. Mix gently. Fold the remaining meringue in two parts using a spatula. Use light folding to keep the air in the mixture.
- Pour the batter into the pan and tap it lightly to remove big air bubbles.
- Bake it at 160°C for 40–45 minutes.
- Once done, remove the cake and let it cool completely before cutting it.
Note: Baking time may change depending on your oven type. Check doneness with a skewer—it should come out clean.
how to serve Easy Chiffon Cake
You can enjoy Easy Chiffon Cake plain, or you can dust it with powdered sugar for a simple touch. It pairs well with fresh fruit, whipped cream, or a scoop of ice cream. You can slice it up and serve it with tea or coffee for a delightful afternoon snack.
how to store Easy Chiffon Cake
To keep your chiffon cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. When you’re ready to eat it, let it thaw at room temperature.
tips to make Easy Chiffon Cake
- Make sure all your ingredients are at room temperature before you start.
- Be gentle when folding in the meringue to retain the lightness of the batter.
- Use a clean bowl for the egg whites to ensure they whip up nicely.
- Measure your ingredients accurately for the best results.
variation
You can easily customize your chiffon cake. Try adding lemon zest for a refreshing citrus flavor or cocoa powder to make a chocolate version. You can also add nuts, dried fruits, or even a swirl of jam into the batter for added flavor.
FAQs
Q: Can I use another type of flour?
A: Yes, but cake flour gives the best texture. You can use all-purpose flour, but the cake may be a bit denser.
Q: What should I do if my cake cracks?
A: Cracks can happen if the oven temperature is too high or if the cake is baked too long. Make sure to follow the temperature and time closely.
Q: How can I tell when my cake is done?
A: You can use a skewer to check doneness. Insert it into the center of the cake; if it comes out clean, the cake is ready.
Easy Chiffon Cake
Ingredients
Method
- Preheat your oven to 160°C. Do not grease the pan.
- In a bowl, whisk the egg yolks and 120 g of sugar until they become slightly pale.
- Add the vanilla powder, oil, and milk to the egg yolk mixture and mix well.
- Sift the cake flour, baking powder, and salt together. Then, add it to the batter and mix until smooth.
- In another clean bowl, beat the egg whites until they are foamy.
- Add cream of tartar. Slowly add 120 g of sugar in 2–3 parts, and continue to beat until soft to medium peaks. Be careful not to overbeat.
- Add 1/3 of the meringue into the yolk batter. Mix gently.
- Fold the remaining meringue in two parts using a spatula. Use light folding to keep the air in the mixture.
- Pour the batter into the pan and tap it lightly to remove big air bubbles.
- Bake it at 160°C for 40–45 minutes.
- Once done, remove the cake and let it cool completely before cutting it.