Chiffon Cake Recipe

This Chiffon Cake recipe makes a cake that's moister and fluffier than a Sponge Cake.

This recipe makes two layer cakes. If you want to make a single cake, I'll let you figure out the baking time—it's perhaps about 35 minutes.

Before You Begin

Ingredients

• 125 grams (1 cup) All-purpose Flour.
• 201 grams (1 cup) Granulated Sugar, divided.
• 80 ml (1/3 cup) Oil.
• 60 ml (1/4 cup) Whole Milk.
• 150 grams (3 whole) Eggs at room temperature, separated.
• 4.79 grams (1 tsp) Baking Powder.
• 1.90 grams (1/3 tsp) Salt.
• 2.50 ml (1/2 tsp) Vanilla Flavoring (Extract or Essence).

Preparation

1. Preheat oven to 180°C (about 350°F).
2. Grease the cake pans. To ease removal from the pan, line the bottom with some extra-long baking paper so that the overhanging part can be used as handles to lift the cake out.
3. Sift together Flour and Baking Powder and set aside.
4. In a separate bowl, beat Egg Yolks, and then beat in 3/4 of the sugar until thick. This amounts to 150 grams, or 3/4 cup.
5. Lightly mix the Vanilla Flavoring into the Egg mixture.
6. Mix 2 tablespoons of the flour mixture into the Egg Yolk/Sugar mixture until smooth. Then mix in the remaining flour mixture until incorporated.
7. In a third bowl, whip the Egg Whites and Salt until foamy. Then slowly add the remaining sugar, whipping until soft peaks form. This will take 5 to 10 minutes. Meringue works best with small air bubbles, so beat at low speed.
8. Fold the Egg Whites into the Egg Yolk/Sugar/Flour mixture. Do not overmix.
9. I make two layers, so I divide the batter into two equal portions of approximately 300 grams each.
10. Bake at 180°C (about 350°F) for 20 to 25 minutes or until golden brown. In my pans and oven, 22 minutes is just right.
11. Cool on a wire rack.
12. When cooled, use a knife to loosen around the edges. If you've made baking paper handles you can now lift the cake out; if not you'll have to carefully pry it out with a spatula.

References