Chiffon cake
The fluffiest cake you'll ever make, light and cloud-like vanilla sponge cake baked in a tube tin, perfect on its own or with a dollop of whipped cream
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian
Ingredients
Scale
- 120ml Whole milk (1/2 cup)
- 6 Large egg yolks
- 1 tsp Vanilla extract
- 38g Caster sugar (I) (3 tbsp)
- 80ml Vegetable oil (1/3 cup)
- 150g Cake flour (1 1/2 cup)
- 2 tsp Baking powder
- 6 Large egg whites
- 90g Caster sugar (II) (1/3 cup 2 tbsp)
Instructions
- Preheat the oven to 170C/340F and prepare an ungreased 8-inch aluminum chiffon cake tin with a removable base
- In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, whisk to combine
- Sift in the flour and baking powder and whisk until just combined
- Add the egg whites to a large bowl, or the bowl of a standmixer, and whisk until foamy
- Add the caster sugar (II) and whisk on medium speed until stiff peaks
- Add 1/3 of the meringue to the egg yolks and whisk until just combined
- Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- Bake for 45 minutes, or an inserted skewer emerges clean
- Remove from the oven and invert the cake onto a wire rack to cool completely
- Once completely cooled run a thin knife around the sides and base of the cake to unmould
- Slice and serve alone or with a dollop of whipped cream and fresh fruit
Find it online: https://zhangcatherine.com/chiffon-cake/