Qi Feng's recipe

A Comprehensive Guide to Making Chiffon Cake

Chiffon cake, known for its light, airy texture and subtle sweetness, is a beloved dessert. Mastering it requires attention to detail, but with this guide, you’ll achieve perfect results every time.

Ingredients: Separate 4 eggs. Use 70g cake flour, 70g sugar (divided into 50g for batter and 20g for meringue), 30g vegetable oil, 50g milk, and 1/2 tsp vanilla extract. A pinch of salt enhances flavor.

Steps:

1. Prepare Batter: Whisk egg yolks with 50g sugar until pale. Add oil, milk, and vanilla, mixing well. Sift flour and salt into the mixture, fold gently until just combined—avoid overmixing.

2. Make Meringue: In a clean bowl, beat egg whites with salt until frothy. Gradually add 20g 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. Use a spatula, cutting through the center and sweeping up the sides—do not stir.

4. Bake: Pour the batter into an ungreased 17cm tube pan. Tap the pan on the counter to release air bubbles. Bake at 160°C (320°F) for 35-40 minutes, or until a toothpick comes out clean.

5. Cool: Immediately invert the pan and let it cool completely. Run a knife around the edges to unmold.

Tips: Ensure ingredients are at room temperature. Avoid greasing the pan to help the cake cling and rise. Store leftovers in an airtight container for up to 3 days.

With practice, you’ll enjoy a chiffon cake that’s fluffy, moist, and utterly delicious—perfect for any occasion!