🍰 Chiffon Cake
A chiffon cake is known for its ultra-light, fluffy texture—somewhere between a sponge cake and a butter cake. It’s made airy by whipping egg whites separately and folding them into the batter.
🧾 Ingredients:
- 2 cups all-purpose flour
- 1½ cups sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 5 egg yolks
- ¾ cup water or milk
- 1 tsp vanilla extract
- 5 egg whites
- ½ tsp cream of tartar (or lemon juice)
👩🍳 Instructions:
1. Preheat & prep
- Preheat oven to 160–170°C
- Do not grease the pan (this helps the cake rise properly)
2. Mix dry ingredients
- Combine flour, baking powder, salt, and half of the sugar
3. Make yolk batter
- Add oil, egg yolks, water/milk, and vanilla
- Mix until smooth
4. Whip egg whites
- Beat egg whites with cream of tartar until foamy
- Gradually add remaining sugar and beat to stiff peaks
5. Fold gently
- Fold egg whites into batter in batches
- Keep it gentle to maintain airiness
6. Bake
- Pour into pan and bake for 50–60 minutes
- Cake should spring back when touched
7. Cool upside down
- Invert pan immediately and cool completely before removing
🍓 Flavor Ideas:
- Chocolate: Add cocoa powder + a bit more liquid
- Lemon: Add zest and juice
- Orange: Fresh citrus flavor
- Coffee: Add a teaspoon of instant coffee
🔥 Tips:
- Use a clean, grease-free bowl for egg whites
- Don’t overmix after folding
- Cooling upside down prevents collapse
- Use room temperature eggs for best volume
🍽️ Serving:
- Dust with powdered sugar
- Top with whipped cream and fruit
- Serve with tea or coffee ☕
If you want, I can give you a super soft bakery-style chiffon cake with exact gram measurements or a no-fail beginner version 👍
