Here’s a detailed guide to chiffon cake, a light and airy type of cake:
What It Is
- Chiffon cake is a hybrid between a sponge cake and a butter cake.
- It’s made with oil instead of butter, which keeps it moist, and beaten egg whites for its signature light, fluffy texture.
- Often baked in a tube pan to support its delicate structure.
Key Ingredients
- Flour: All-purpose or cake flour
- Sugar: Usually granulated
- Eggs: Separated; yolks go in the batter, whites whipped for volume
- Oil: Neutral oil (like vegetable or canola)
- Liquid: Water, milk, or juice for flavor and moisture
- Leavening: Baking powder
- Flavorings: Vanilla, lemon zest, or other extracts
Basic Method
- Prepare pan: Don’t grease a tube pan; the cake needs to cling to rise properly.
- Mix dry ingredients: Flour, sugar (reserve a bit for egg whites), baking powder, salt.
- Mix wet ingredients: Egg yolks, oil, liquid, and flavoring. Combine with dry ingredients.
- Whip egg whites: Beat until soft peaks form, gradually adding reserved sugar until stiff peaks form.
- Fold gently: Incorporate egg whites into the batter carefully to keep airiness.
- Bake: Pour into tube pan and bake at 325–350°F (160–175°C) for 40–50 min.
- Cool upside down: Invert the pan to prevent collapsing.
Tips for Success
- Don’t deflate egg whites: Fold gently using a spatula with a light hand.
- Tube pan is key: Helps the cake rise evenly and prevents sinking.
- Flavor variations: Cocoa, coffee, or citrus zest can be added to the batter.
If you want, I can give a step-by-step chiffon cake recipe that’s guaranteed light, fluffy, and moist—perfect for beginners.
