How to Make Chiffon Cake

Compared with sponge cake, chiffon cake is more delicate and soft in texture, which tastes better. As the basic material of not only cream cake but also fondant cake, to make a perfect chiffon cake would be very significant. However, I have failed too many times. Sometimes, you have done everything right as told, but you still fail for no reason. If you have failed too many times like me, you should go check which step you have done wrong. However, this post is for the green hand who doesn’t really know about the steps. I will say no more and just get started.

The first thing is to separate 3 eggs and put the egg white and egg yolks into different mixing bowl as preparation. The sugar we need is about 1/3 cup in total, and it should be well prepared in advance. Now we could beat the egg yolks slightly with half of the sugar, and we will deal with the egg white after this. You could stop beating when you see the egg yolks turn pale. Now add 1/4 cup of vegetable oil and 3 tablespoon of milk or water into the egg yolks, and whisk them. Sift 3/4 cups of cake flour into the mixture and whisk until combined, and it’s done.

After whisking the egg yolks, you should add a tablespoon of sugar into the egg white by using the 5 pcs colorful measuring spoons. With the eggbeater, beat the egg white. Until the egg white is foamy, you could add the remaining sugar into the bowl gradually and keep on beating until stiff peaks form.

Now take 1/3 of meringue into the egg yolk mixture and fold it instead of whisking it which is wrong. And do it again after adding the half of the remaining meringue. The last step before you bake it is to add the remaining meringue and fold until it combined.

You could pour the mixture into baking pans and bake it at 350 degrees Fahrenheit for about 40 minutes, however, it depended on your oven. Now you got the perfect chiffon cake.