Cake, Bread and Pastries · Mama's Recipes

How to make a Chiffon Cake

How to make a Chiffon Cake

How to make a Chiffon Cake

INGREDIENTS:

  • 2 -1/4 cup sifted cake flour
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 5 egg yolks
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla
  • 6 to 10 egg whites

You need: A 10-inch tube pan

INSTRUCTIONS:

  1. Preheat oven to 325°F (165°C).
  2. Prepare all ingredients at room temperature about 70°F (21°C).
  3. Sift twice: 2 ¼ cup sifted cake flour, 3 teaspoons double-acting baking powder, and 1 teaspoon salt. Set aside.
  4. Beat 5 egg yolks in a large bowl until pale. Gradually add and beat: ¾ cup sugar.
  5. Then beat in: ½ cup vegetable oil, ¾ cup water, 1 teaspoon grated lemon rind, and 1 teaspoon vanilla.
  6. Add the dry ingredients all at once and beat until smooth.
  7. In a separate bowl, beat egg whites until very foamy and becomes double in volume. Until stiff peaks form.
  8. Fold the egg whites into the flour mixture with spatula. Fold in gently until the color is uniform. Do not over mix. The mixture should be very fluffy so it becomes fluffy when baked.
  9. Pour it into an ungreased tube pan. Smooth the top and bake at 325°F (165°C) for 1 hour and 10 minutes.
  10. Please note that each oven may vary in heat. So make sure to be on watch. Place it in the center of the oven to equalize heat distribution and place foil on top if needed to prevent from toasting the top part (midway baking)
  11. Reverse the cake pan to cool the cake, this will prevent deflating the fluffy cake. 
  12. Wait until cooled to take it out of the pan.
  13. Happy baking!!

Baking Notes: You may reverse tube pan using bottle neck or in a wire rack.

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