chiffon cake

A chiffon cake is a light, airy sponge cake that combines the richness of oil with the fluffiness of beaten egg whites. Its delicate texture and subtle sweetness make it a versatile dessert, perfect for various occasions.

Why You’ll Love This Recipe

This chiffon cake offers a harmonious blend of moistness and fluffiness, achieved by using oil instead of butter and incorporating whipped egg whites. Its neutral flavor serves as an excellent base for various fillings and frostings, allowing you to customize it to your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cake flour

• Granulated sugar

• Baking powder

• Salt

• Large eggs, separated

• Vegetable oil

• Cold water

• Vanilla extract

• Cream of tartar

Directions

1. Preparation: Preheat your oven to 325°F (165°C). Ensure that a 10-inch tube pan is clean and ungreased.

2. Dry Ingredients: In a large bowl, sift together the cake flour, a portion of the granulated sugar, baking powder, and salt.

3. Wet Ingredients: In a separate bowl, whisk the egg yolks, vegetable oil, cold water, and vanilla extract until the mixture is smooth and slightly frothy.

4. Combine: Gradually add the wet mixture to the dry ingredients, mixing until you achieve a smooth batter.

5. Egg Whites: In another large bowl, beat the egg whites with cream of tartar until soft peaks form. Slowly add the remaining granulated sugar and continue beating until stiff, glossy peaks are achieved.

6. Folding: Gently fold the meringue into the batter in three additions, ensuring not to deflate the mixture.

7. Baking: Pour the batter into the ungreased tube pan. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cooling: Once baked, invert the pan immediately and allow the cake to cool completely in this position to maintain its structure.

9. Serving: Once cooled, run a knife around the edges to release the cake. Serve as is, or with your choice of frosting or glaze.

Servings and Timing

• Servings: Approximately 12 slices

• Preparation Time: 20 minutes

• Baking Time: 50 minutes

• Total Time: Approximately 1 hour 10 minutes

Variations

• Citrus Twist: Add the zest of a lemon or orange to the batter for a refreshing citrus flavor.

• Coconut Delight: Substitute the cold water with coconut milk and top the cake with toasted shredded coconut for a tropical flair.

• Chocolate Indulgence: Fold in 1/2 cup of finely chopped dark chocolate or mini chocolate chips into the batter before baking.

Storage/Reheating

• Room Temperature: Store the chiffon cake in an airtight container for up to 3 days.

• Refrigeration: If frosted with perishable toppings like whipped cream, refrigerate the cake for up to 3 days.

• Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

How do I prevent my chiffon cake from collapsing after baking?

Ensure that you invert the cake pan immediately after baking and allow it to cool completely in this position. This helps maintain the cake’s structure.

Can I use all-purpose flour instead of cake flour?

While cake flour provides a lighter texture, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch. Sift the mixture well before using.

Why is my chiffon cake dense and not fluffy?

This could be due to under-beaten egg whites or overmixing the batter, causing deflation. Ensure egg whites are beaten to stiff peaks and fold them gently into the batter.

Can I bake chiffon cake in a regular cake pan?

It’s recommended to use a tube pan for even baking and structural support. If using a regular pan, ensure it’s ungreased and monitor baking time closely.

How do I know when my chiffon cake is done baking?

The cake should spring back when lightly pressed, and a toothpick inserted into the center should come out clean.

Why shouldn’t I grease the pan for chiffon cake?

An ungreased pan allows the batter to cling to the sides, aiding in proper rising and preventing the cake from collapsing.

Can I add flavors like matcha or cocoa to the batter?

Yes, you can add 1-2 tablespoons of matcha powder or cocoa powder to the dry ingredients for flavored variations.

How should I slice chiffon cake without deflating it?

Use a serrated knife and a gentle sawing motion to maintain the cake’s airy texture.

Is it necessary to use cream of tartar in the egg whites?

Cream of tartar stabilizes the egg whites, but if unavailable, you can substitute with an equal amount of lemon juice or white vinegar.

Can I make chiffon cake ahead of time?

Yes, chiffon cake can be made a day in advance. Store it in an airtight container at room temperature or refrigerate if using perishable fillings or frostings.

Conclusion

Chiffon cake is a timeless dessert celebrated for its light and airy texture. With its versatile nature, it serves as a perfect base for various flavors and accompaniments. By following the outlined steps and tips, you can master the art of making this classic cake, ensuring delightful results every time.