original Qi Feng recipe

The Ultimate Guide to Classic Vanilla Chiffon Cake

A classic vanilla chiffon cake is prized for its light, airy texture and delicate flavor, achieved through a unique method of separating eggs and folding whipped egg whites into the batter. Here’s a step-by-step guide to mastering this timeless dessert.

Ingredients:

- 85g cake flour, sifted twice

- 60g granulated sugar (divided: 40g for meringue, 20g for batter)

- 5 large eggs (separated into yolks and whites)

- 40ml milk (room temperature)

- 40ml vegetable oil

- 1 tsp vanilla extract

- ½ tsp cream of tartar (for stabilizing egg whites)

Steps:

1. Prepare egg yolks: In a bowl, whisk yolks with 20g sugar until pale. Add milk, oil, and vanilla extract; mix until smooth. Sift in flour and fold gently until no lumps remain. Set aside.

2. Whip egg whites: Using a clean, grease-free bowl, beat egg whites with cream of tartar until foamy. Gradually add 40g sugar, continuing to beat until stiff, glossy peaks form.

3. Combine batters: Gently fold one-third of the meringue into the yolk mixture to lighten it. Then, pour the yolk mixture into the remaining meringue, folding in with a spatula from bottom to top until just combined. Avoid overmixing to retain airiness.

4. Bake: Pour the batter into an ungreased 17cm tube pan. Tap the pan lightly to release air bubbles. Bake at 170°C (340°F) for 30-35 minutes, until the top springs back when touched.

5. Cool: Immediately invert the pan and let it cool completely upside down for at least 2 hours. This prevents the cake from collapsing.

Once cooled, run a knife around the edges to release the cake. Its tender crumb and pure vanilla flavor make it perfect on its own or with fresh fruits. Enjoy your homemade masterpiece!