eight-inch Qi Feng's recipe

How to Make an 8-Inch Chiffon Cake: A Step-by-Step Guide

An 8-inch chiffon cake is light, fluffy, and versatile—perfect for any occasion. Here’s a detailed guide to baking this delightful treat.

Ingredients:

- 85g cake flour

- 50g cornstarch

- 6 eggs (separated)

- 120g sugar (divided)

- 60g vegetable oil

- 60g milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar

Steps:

1. Prepare Dry Ingredients: Sift cake flour and cornstarch together twice; set aside.

2. Whisk Egg Yolks: In a bowl, beat yolks with 40g sugar until pale. Add oil, milk, and vanilla; mix well. Gradually fold in dry ingredients until smooth.

3. Whip Egg Whites: In a clean, grease-free bowl, beat whites with cream of tartar until frothy. Add remaining 80g sugar gradually, beating until stiff peaks form.

4. Combine Gently: Fold 1/3 of whites into yolk batter to lighten, then fold in remaining whites in two batches, using a spatula to avoid deflating.

5. Bake: Pour batter into an ungreased 8-inch tube pan. Tap pan to remove air bubbles. Bake at 160°C (320°F) for 45-50 minutes until a toothpick comes out clean.

6. Cool: Invert pan immediately and let cool completely before removing.

Tips: Ensure eggs are room temperature, and avoid overmixing to maintain volume. Enjoy this airy cake plain or with your favorite frosting!