8-inch Qifeng cake recipes

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

An 8-inch chiffon cake, with its light, airy texture and subtle sweetness, is a versatile dessert perfect for any occasion. Here’s a detailed guide to baking one at home.

Ingredients:

- 85g cake flour, sifted

- 50g cornstarch, sifted

- 6 large eggs, separated (yolks and whites in separate bowls)

- 120g granulated sugar (divided: 70g for yolks, 50g for whites)

- 60ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ cream of tartar (optional, for stabilizing egg whites)

Steps:

1. Prepare the batter: Whisk egg yolks with 70g sugar until pale. Add oil, milk, and vanilla, mixing well. In a separate bowl, combine sifted flour and cornstarch, then fold into the yolk mixture until smooth.

2. Whip egg whites: Using a clean bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add 50g sugar, beating until stiff peaks form.

3. Combine gently: Gently fold one-third of the egg whites into the yolk batter to lighten it, then fold in the remaining whites in two batches, maintaining airiness. Avoid overmixing.

4. Bake: Pour the batter into an ungreased 8-inch tube pan. Tap the pan on the counter to release air bubbles. Bake at 160°C (320°F) for 50-55 minutes, or until a toothpick inserted comes out clean.

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. Serve plain or with whipped cream and fresh fruits. Enjoy your homemade chiffon cake!