original Qifeng cake recipes

The Ultimate Guide to Classic Vanilla Chiffon Cake

Vanilla chiffon cake, celebrated for its light, airy texture and delicate vanilla flavor, is a versatile dessert perfect for any occasion. Here’s a step-by-step guide to baking this beloved treat.

Ingredients:

- 6 large eggs (separated yolks and whites)

- 70g cake flour

- 70g granulated sugar (divided: 50g for meringue, 20g for yolks)

- 1 tsp vanilla extract

- 30g vegetable oil

- 40ml milk

Instructions:

1. Prepare Yolk Mixture: In a bowl, whisk egg yolks, 20g sugar, vanilla extract, oil, and milk until smooth. Sift in cake flour and fold gently until just combined. Set aside.

2. Make Meringue: Using a clean, dry bowl, beat egg whites with an electric mixer until foamy. Gradually add 50g sugar, continuing to beat until stiff, glossy peaks form.

3. Combine Gently: Add one-third of the meringue to the yolk mixture to lighten it, then fold the yolk mixture back into the remaining meringue in three batches. Use a spatula to cut and fold, avoiding deflating the whites.

4. Bake: Pour the batter into an ungreased 17cm tube pan. Tap the pan on the counter to release air bubbles. Bake at 160°C (320°F) for 35-40 minutes, or until a toothpick comes out clean.

5. Cool Invert: Immediately invert the pan and let it cool completely upside down. This prevents collapse, ensuring the cake’s signature height.

Once cooled, run a knife around the edges and unmold. Enjoy it plain, with fresh berries, or a dusting of powdered sugar. Its tender melt-in-your-mouth texture will make it a new favorite!