8-inch Qi Feng's Practice Complete

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

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

Ingredients:

- 85g cake flour, sifted

- 50g cornstarch, sifted

- 6 large eggs, separated

- 120g granulated sugar (divided)

- 40g vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar (for egg whites)

Steps:

1. Prep: Preheat oven to 160°C (320°F). Grease and line an 8-inch round pan with parchment paper, ensuring the sides are not greased for the cake to rise properly.

2. Mix Dry Ingredients: Whisk together sifted cake flour, cornstarch, and 40g sugar. Set aside.

3. Prepare Egg Yolks: In a bowl, beat egg yolks with 30g sugar until pale. Add oil, milk, and vanilla; mix well. Gradually fold in the dry ingredients until smooth.

4. Whip Egg Whites: Using a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining 50g sugar, beating until stiff peaks form.

5. Combine Gently: Fold 1/3 of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining whites in two batches, maintaining airiness. Avoid overmixing.

6. Bake: Pour the batter into the pan and tap gently to release air bubbles. Bake for 45–50 minutes until a toothpick comes out clean.

7. Cool: Invert the pan immediately and let cool completely upside down. This prevents collapsing.

Once cooled, frost with your favorite icing or enjoy plain. The result? A fluffy, melt-in-your-mouth chiffon cake that’s sure to impress!