eight-inch Qifeng cake

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

An 8-inch chiffon cake is light, fluffy, and a favorite for its delicate texture. Here’s a simple guide to baking one at home.

Ingredients:

- 85g cake flour, sifted

- 60g granulated sugar (divided)

- 5 eggs (separated)

- 30g vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- 1/4 tsp cream of tartar

Steps:

1. Prepare batter: Sift flour with 30g sugar. In a bowl, beat egg yolks, oil, milk, and vanilla until smooth. Gradually mix in the flour-sugar mixture until no lumps remain.

2. 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.

3. Combine: Gently fold 1/3 of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two batches, being careful not to deflate the batter.

4. Bake: Pour the batter into an ungreased 8-inch tube pan. Tap the pan gently to release air bubbles. Bake at 160°C (325°F) for 45-50 minutes, or until a toothpick comes out clean.

5. Cool: Immediately invert the pan and let it cool completely upside down for at least 2 hours before removing.

Tips: Ensure no yolk gets into the egg whites for best volume. The cake is ready when it springs back lightly when touched. Enjoy it plain or with your favorite frosting!