Hey there, it’s Anne Carter from Beyond the Bayou blog, and today I’m thrilled to share a recipe that’s close to my heart Chiffon Cake Recipe. This traditional chiffon cake is airy and delicate. It is as fluffy as a sponge cake and as rich as a butter cake. See how simple it is to make this amazing cake that is suitable for any celebration.
I recently made this for a family function with Austin Carter. I hold the charge to make this recipe and Austin was obligated to make Bratwurst Burger and Dirty Rice. This recipe took me less than 40 minutes. It has a fantastic cloudlike texture that will melt in your mouth.
This chiffon cake recipe is sure to delight your taste buds and impress your friends and family. Get ready to embark on a delightful culinary journey with me as we dive into the wonderful world of chiffon cake together!
What Is Chiffon Cake?
Well, it’s a special kind of cake that’s super light and fluffy. Think of it like a cousin to angel food cake but with a little twist. Instead of using just egg whites, chiffon cake recipes call for the whole egg. This not only adds richness and flavor but also solves the age-old problem of what to do with those leftover yolks.
Now, you might also hear about sponge cake in the mix. Sponge cake is pretty simple, just eggs, sugar, and flour. But here’s where chiffon cake stands out: we add oil to the batter. This tiny addition gives chiffon cake its signature moist and silky texture, which is why it’s my personal favorite among the trio.
One thing to note: chiffon cake is like a breath of fresh air in the dessert world. It’s light, it’s simple but oh-so-delicious. So, if you’re looking for a change from all those heavy, decadent treats, chiffon cake is your new best friend.
In a nutshell, chiffon cake is all about airy perfection and a touch of elegance. Give it a try, and I promise you won’t be disappointed!
Why This Recipe Is so Great?
- No Waste, All Taste: Have you ever found yourself wondering what to do with leftover egg yolks? Say goodbye to that problem! This recipe uses an equal number of egg whites and yolks, so you use them all up without any waste. Plus, it’s super versatile – I’ve kept it simple with vanilla flavoring, but feel free to jazz it up with some lemon zest or a hint of almond extract.
- Pantry Staples Galore: You won’t need to make a special trip to the store for fancy ingredients. Everything you need for this recipe is probably sitting in your pantry right now. It’s all about convenience!
- Easy Peasy Method: Forget complicated steps and multiple bowls. With this recipe, it’s a breeze. You mix all the dry ingredients and wet ingredients (except for the egg whites) in one bowl. Then, whip up your meringue and egg yolk batter using the same beaters. Easy cleanup, easy baking!
Overview: How To Make Chiffon Cake?
Get ready to dive into the world of light and fluffy chiffon cake with this simple, foolproof recipe! Whether you’re a baking newbie or a seasoned pro, this recipe is here to guide you through the process, ensuring your chiffon cake turns out soft, airy, and absolutely delicious.
With just a handful of pantry staples and a few easy steps, you’ll be whipping up this delightful treat in no time. From prepping your ingredients to mastering the perfect bake, we’ve got you covered with expert tips and tricks along the way.
Start by preheating your oven and gathering your ingredients. Then, it’s time to whisk together the egg yolks, vegetable oil, water, vanilla, salt, and sugar until smooth and creamy. Next, gently fold in the sifted cake flour and baking powder until everything is well combined, being careful not to overmix.
Now, onto the egg whites! Beat them to firm peaks with cream of tartar and the remaining sugar. Then, fold this fluffy mixture into the egg yolk batter until it’s light, airy, and oh-so-fluffy. Pour the batter into your chiffon cake pan (make sure it’s ungreased!) and pop it into the oven to bake until golden brown and cooked through.
Once baked, it’s crucial to cool your chiffon cake properly to prevent it from sinking or deflating. Flip the pan upside down and let it cool while draped with a cold, damp towel. This helps to cool it down quickly and maintain its airy texture.
Finally, once cooled, carefully remove the cake from the pan, dust it with powdered sugar, and slice it up to enjoy! With its light, delicate crumb, and irresistible flavor, this chiffon cake is sure to be a hit with everyone who tries it. So go ahead, bake up a batch, and indulge in a slice of chiffon cake heaven!
Try More Cake Recipe!
Light and Fluffy Chiffon Cake Recipe
Equipment
- Mixing Bowl
- Whisk
- Cooling Rack
- Knife
- Toothpick
Ingredients
- 1 ½ cups cake flour
- 1 ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Wet Ingredients
- 6 large egg yolks
- 6 large egg whites
- ⅓ cup vegetable oil
- ¼ cup water
- 1 teaspoon vanilla bean paste
Instructions
- Preheat your oven to 355°F.
- In a large bowl, mix egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar.
- Sift cake flour and baking powder into the mixture in three batches, folding gently after each addition.
- In another bowl, beat egg whites and cream of tartar until firm peaks form, gradually adding the remaining sugar.
- Gently fold half of the beaten egg whites into the yolk mixture, then fold in the remaining half.
- Spray an ungreased chiffon cake pan with water and pour the batter, filling up to 75%.
- Bake for 25 to 35 minutes until golden brown and a toothpick comes out clean.
- Immediately invert the pan to cool, using a damp towel to speed up the process.
- Once cooled, carefully remove the cake from the pan and dust with powdered sugar.
- Slice and enjoy your fluffy chiffon cake!
Notes
- Checking for Firm Peaks: When you’re whipping up those egg whites, you want them to reach “firm peaks.” Here’s a trick: lift your whisk and turn it upside down. The peaks should stand tall, but the tips should droop slightly. If they start to look grainy, you’ve gone too far – stop right there.
- Baking Times: I used a specific pan size for this recipe, but oven temperatures can vary. So, keep an eye on your cake and adjust the baking time as needed. You want it to be golden brown on top and a toothpick inserted in the center should come out clean.
- The Flip and Cool Down: Once your cake is out of the oven, it’s time for a little magic trick. Flip the pan upside down and let it cool. This step is crucial because it helps the chiffon cake keep its shape and prevents it from collapsing. Nobody wants a sad, deflated cake, right? This cooling process ensures your cake stays light and fluffy.
- Choosing the Right Pan: For the perfect chiffon cake, go for a tubed aluminum chiffon pan with a removable base. Avoid pans with non-stick coatings – they can mess with how your cake rises. Stick with the classic aluminum for the best results.
Nutrition
Time for The Tips!
- Sift, Sift, Sift: Don’t skip the sifting step for your dry ingredients. It might sound extra, but trust me, it’s what makes your cake super fluffy. Sifting not only adds air but also gets rid of any pesky lumps.
- Weigh it Right: If you have a kitchen scale, use it to measure your flour accurately. No scale? No problem! Grab a spoon, fluff up your flour, then gently spoon it into your measuring cup and level it off with a knife. This trick ensures you don’t pack in too much flour.
- Mix with Care: Don’t go overboard with the mixing. You don’t want to turn your tender cake into a workout for your jaw. Over-mixing can make your cake tough and dry, and nobody wants that.
- Egg Wisdom: Cold eggs are easier to separate, but room-temperature whites whip up like a dream. So, if you’ve got the time, separate your eggs in advance and let those whites chill out a bit.
- Get Creative with Garnish: Not a fan of powdered sugar? No worries! Plop some whipped cream and berries on top for a fresh and fruity twist.
- Fold, Don’t Stir: When you’re adding in those fluffy egg whites, be gentle. Use a cutting motion to fold them into the batter, rather than stirring. This keeps the air in and your cake light and airy.
- Dry Mixer Alert: Before you start whipping up those egg whites, double-check that your mixer bowl is bone dry. Even a drop of water can ruin your peaks, and we don’t want that disappointment.
Possible Substitutions and Variations!
- Flour Power: For the softest, most tender chiffon cake, cake flour is the way to go. But if you’re running low, no worries! You can whip up your own cake flour magic by mixing 2 cups of all-purpose flour with 4 tablespoons of cornstarch. It’s like DIY flour wizardry. Just remember, if you skip the cornstarch, your cake might not turn out as soft.
- Tartar Talk: Don’t have cream of tartar in your pantry? Fear not! You can swap it out with 1 teaspoon of white vinegar or lemon juice. It’s like a tangy twist that does the job just right.
- Pans Perfect: Tube pans are the VIPs of chiffon cake baking. Aim for a 10″ tube pan with a removable bottom for the best results. The hole in the center helps the cake bake evenly, and the shape is just perfect. If you’re using a tube pan without a removable bottom, grease up the bottom (not the sides) to make cake removal a breeze.
Frequently Asked Questions (FAQs)
Q: Why Did My Cake Collapse?
A: Your cake may collapse if you under beat the egg whites, which undermines the structure of the cake. A successful bake will result from utilizing a tube pan, whipping the egg whites, and making sure the baking powder is fresh.
Q: How do I know when the chiffon cake is baking?
A: You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean and the top is golden brown, the cake is ready. Baking times may vary depending on the depth of your pan, so start checking for doneness around the 25-minute mark.
Q: Why do I need to cool the chiffon cake upside down?
A: Cooling the chiffon cake upside down helps prevent it from sinking or deflating. This allows the cake to set properly and maintain its light and airy texture. Be sure to follow this step for the best results.