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How to Make Chiffon Cake with Hot Water Method

The hot water chiffon cake, known for its ultra-soft, moist texture and delicate structure, is a beloved twist on the classic chiffon. Here’s a step-by-step guide to mastering this delightful treat.

Ingredients: 5 eggs (separated), 60g cake flour, 50g sugar (for meringue), 30g sugar (for batter), 40g neutral oil, 40ml hot water (80-90°C), 1 tsp vanilla extract.

Steps:

1. Prepare batter: Whisk egg yolks, 30g sugar, and vanilla until pale. Gradually add oil and hot water, mixing well. Sift in flour and fold gently until smooth. Set aside.

2. Make meringue: Beat egg whites until foamy, add 50g sugar gradually, and whip to stiff peaks.

3. Combine: Gently fold 1/3 of the meringue into the yolk batter to lighten it, then fold the mixture back into the remaining meringue in two batches, using a cutting-and-folding motion to avoid deflating.

4. Bake: Pour into a 17cm ungreased tube pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes until golden.

5. Cool: Invert the pan immediately and cool completely before removing.

Tips: Ensure egg whites are grease-free for stable meringue. Hot water activates flour proteins, enhancing tenderness. Store in an airtight container for up to 3 days.

This method guarantees a cake with a cloud-like crumb and perfect balance of sweetness—ideal for any occasion!