six-inch Qi Feng's recipe

How to Make a 6-Inch Chiffon Cake: A Simple Guide

A 6-inch chiffon cake is light, fluffy, and perfect for small households. Here’s a step-by-step guide to baking this delicate treat.

Ingredients:

- 50g cake flour

- 40g sugar (divided)

- 3 eggs (separated)

- 30g vegetable oil

- 30g milk

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare dry ingredients: Sift cake flour with 20g sugar. Set aside.

2. Mix wet ingredients: In a bowl, whisk egg yolks, oil, milk, and vanilla until smooth. Gradually add dry ingredients and mix until no lumps remain.

3. Whip egg whites: In a clean, grease-free bowl, beat egg whites with salt until foamy. Add remaining 20g sugar gradually, and beat stiff peaks form.

4. Combine folds: Gently fold 1/3 of egg whites into the yolk mixture. Pour this back into the remaining whites and fold gently until just blended—do not overmix.

5. Bake: Pour batter into a 6-inch ungreased tube pan. Tap the pan to remove air bubbles. Bake at 160°C (320°F) for 30-35 minutes, until a toothpick comes out clean.

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

Enjoy your airy, homemade chiffon cake plain or with fresh fruit!