Chiffon Cake Recipe: Light, Fluffy, and Irresistible!
When it comes to elegant, airy cakes that are as impressive in flavor as they are in texture, the chiffon cake stands out as a classic favorite. Known for its light and delicate crumb, this cake has the perfect balance of sweetness, making it an ideal treat for a variety of occasions, from tea parties to celebrations. Whether you’re new to baking or a seasoned pro, this recipe for chiffon cake is sure to become a go-to in your repertoire.
Ingredients for Chiffon Cake
Before we dive into the preparation of this delectable chiffon cake, let’s take a look at the ingredients you’ll need to achieve the perfect rise, softness, and golden color:
| Ingredient | Quantity |
|---|---|
| Sugar | 300g |
| All-purpose flour (00 flour) | 290g |
| Water | 200g |
| Sunflower oil | 120g |
| Eggs (large) | 6 |
| Vanilla bean (split) | 1 |
| Lemon zest | 1 |
| Baking powder | 1 tsp |
| Cream of tartar | 8g |
| Fine salt | 2g |
| Powdered sugar (for dusting) | To taste |
Nutritional Information (per serving, based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~270 kcal |
| Total Fat | 15g |
| Saturated Fat | 1g |
| Carbohydrates | 34g |
| Fiber | 0.5g |
| Sugars | 21g |
| Protein | 5g |
| Sodium | 120mg |
Note that these values are estimates and can vary depending on the specific brands of ingredients you use.
How to Make Chiffon Cake: Step-by-Step Instructions
Making a chiffon cake requires a few simple steps, but the key to achieving its signature airy texture lies in the careful folding of the batter and the delicate handling of the egg whites. Here’s how you can prepare it:
1. Prepare the Dry Ingredients
Start by sifting together your dry ingredients in a large mixing bowl. This includes the all-purpose flour, baking powder, sugar, and salt. Sifting these ingredients ensures that there are no lumps in your flour and that the baking powder is evenly distributed throughout the flour mixture. The sugar will also mix better with the flour this way.
2. Separate the Eggs
Next, separate the eggs. You’ll need to separate the egg yolks from the whites. It’s important that no egg yolk gets into the egg whites, as this can prevent the whites from whipping up properly. Place the egg whites in the bowl of a stand mixer or a large, clean mixing bowl, and set them aside.
3. Mix the Wet Ingredients
In a separate mixing bowl, add the egg yolks. To these, add the room-temperature water, sunflower oil, the zest of one lemon, and the seeds scraped from the vanilla bean. You can use a whisk or a hand mixer to beat the yolks until the mixture is smooth and well-combined, but there’s no need to over-beat here. The goal is just to incorporate everything into a smooth, creamy mixture.
4. Combine Wet and Dry Ingredients
Now, pour the wet egg mixture into the bowl with the dry ingredients. Using a whisk, gently combine the wet and dry ingredients. Keep stirring until you achieve a smooth, lump-free batter. This batter will be relatively thick and slightly creamy in consistency.
5. Beat the Egg Whites
Take your egg whites and begin beating them on medium speed using a hand mixer or stand mixer fitted with a whisk attachment. Add the cream of tartar after a minute of beating. Continue whipping the egg whites until they form soft peaks. When you lift the beaters, the egg whites should hold a soft, curved peak that slightly falls over. Gradually add sugar to the whites while continuing to beat, until stiff peaks form.
6. Fold the Egg Whites into the Batter
This is the most crucial step in making chiffon cake. Gently fold a portion of the whipped egg whites into the batter. This will lighten the batter, making it easier to incorporate the rest of the egg whites without deflating them. Use a rubber spatula to fold, scraping the edges of the bowl and turning the mixture over from the bottom. Add the rest of the egg whites in stages, folding each portion until no streaks remain, but without overmixing. Be gentle and patient to preserve the volume of the beaten egg whites.
7. Prepare the Baking Pan
Next, prepare your chiffon cake pan. Unlike other cakes, chiffon cakes should not be greased or floured. You want the batter to stick to the sides of the pan as it rises to give it that light, airy texture. A typical chiffon cake pan is tube-shaped and has a removable bottom. Pour the batter into the pan, smoothing the top evenly with a spatula. Be careful not to tap the pan or disturb the batter once it’s in place.
8. Bake the Chiffon Cake
Place your pan in a preheated 160°C (320°F) oven for approximately 60 minutes. If you’re using a convection oven, reduce the temperature to 150°C (300°F) and bake for around 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, your chiffon cake is ready to come out of the oven.
9. Cool the Cake
Once baked, remove the cake from the oven and immediately turn the pan upside down. You can place the pan on its “legs” or hang it on a bottle neck, if your pan has these features. Let the cake cool completely in this inverted position. This ensures the cake doesn’t collapse and retains its light and fluffy texture.
10. Remove the Cake from the Pan
Once the cake has cooled, use a knife or offset spatula to gently loosen the edges from the sides of the pan. Carefully remove the chiffon cake from the pan, ensuring that you don’t tear the delicate cake layers.
11. Serve and Enjoy
For a finishing touch, dust the cooled chiffon cake with powdered sugar. You can serve it plain or with a side of fresh fruit, whipped cream, or a drizzle of chocolate sauce, depending on your preferences. This chiffon cake is versatile and can be customized with your favorite fillings, toppings, or flavorings.
Tips and Variations for Perfect Chiffon Cake
- Vanilla Bean vs. Extract: If you can’t find a vanilla bean, vanilla extract works perfectly fine. However, using a vanilla bean adds a richer and more aromatic flavor.
- Flavor Variations: Chiffon cake is incredibly versatile. Feel free to experiment by adding other flavorings, such as almond extract, orange zest, or even cocoa powder for a chocolate version.
- Baking Pan: The chiffon cake pan is essential for creating the signature tall, airy rise. If you don’t have one, a regular tube pan can also work, but a removable-bottom pan is ideal.
- Serving Suggestions: For an extra indulgent dessert, top your chiffon cake with a layer of whipped cream and fresh berries or even a drizzle of your favorite sauce. You could also transform it into a layered cake by slicing it horizontally and adding cream or fruit between the layers.
This chiffon cake is a true testament to the beauty of light, fluffy desserts, and it will undoubtedly be a hit at any gathering. With a crispy golden crust on the outside and a soft, melt-in-your-mouth crumb on the inside, it strikes the perfect balance of sweetness and texture.
