six-inch Qifeng cake

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

A 6-inch chiffon cake is light, fluffy, and perfect for small gatherings or solo treats. Here’s a step-by-step guide to baking this delicate dessert.

Ingredients:

- 60g cake flour

- 50g granulated sugar (divided)

- 3 eggs (separated)

- 30g vegetable oil

- 30ml milk

- 1/4 tsp vanilla extract

- 1/8 tsp cream of tartar

Steps:

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

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

3. Whip egg whites: In a clean, grease-free bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining 30g sugar, beating until stiff peaks form.

4. Combine gently: Fold 1/3 of the egg whites into the yolk mixture to lighten it, then pour the yolk mixture back into the egg whites. Gently fold until just combined, avoiding overmixing.

5. Bake: Pour the 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, or until a toothpick comes out clean.

6. Cool: Immediately invert the pan and let it cool completely before removing.

Tips: Ensure egg whites are at room temperature for best volume. Do not grease the pan to help the cake climb evenly. Enjoy your airy chiffon cake plain or with fresh fruits!