brown sugar Qifeng cake

How to Make a Brown Sugar Chiffon Cake: A Step-by-Step Guide

Brown sugar chiffon cake offers a moist, rich flavor with a light, airy texture—perfect for afternoon tea or dessert. Here’s a detailed recipe to help you bake this delightful treat at home.

Ingredients:

- 85g brown sugar (divided),

- 4 eggs (separated),

- 70g cake flour,

- 40ml vegetable oil,

- 60ml milk,

- 1 tsp vanilla extract,

- Pinch of salt.

Steps:

1. Prepare batter: Whisk egg yolks, 40g brown sugar, oil, milk, and vanilla until smooth. Sift in cake flour and salt, fold gently until no lumps remain.

2. Whip meringue: In a clean bowl, beat egg whites with salt until foamy. Gradually add the remaining 45g brown sugar, continuing to beat until stiff peaks form.

3. Combine: Gently fold 1/3 of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two batches, maintaining the airiness.

4. Bake: Pour the batter into an ungreased 17cm tube pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes, or until a toothpick comes out clean.

5. Cool: Invert the pan immediately and let it cool completely before removing.

Tips: Ensure egg whites are grease-free for best volume. The cake’s caramel-like aroma from brown sugar pairs beautifully with a dusting of powdered sugar. Enjoy this fluffy, flavorful cake on its own or with fresh fruits!