Chiffon cake is known for its light and airy texture, making it one of the most beloved desserts. The secret behind its fluffiness lies in the combination of whipped egg whites folded into a rich batter made from egg yolks, sugar, and flour. This recipe creates a perfect chiffon cake that is not only soft and tender but also deliciously flavorful. Whether you’re serving it at a special occasion or as an afternoon snack, this cake is sure to impress.
Let’s go step by step on how to make this fluffy, melt-in-your-mouth chiffon cake.
Ingredients
For the Dough:
- Eggs: 5 pcs (weight without shell: 290-300 g)
- Sugar: 150 g (about 3/4 cup)
- Salt: a pinch
- Butter: 50 g (melted)
- Vanilla extract: 1 tsp (optional for flavor)
- Starch: 30 g (about 1/4 cup)
- Baking powder: 6 g (about 1.5 tsp)
- Flour: 150 g (about 1 1/4 cups)
For Baking:
- Baking dish: 20 cm round cake pan
- Oven: Preheat to 170°C (340°F)
Directions
Step 1: Prepare the Baking Dish
- Preheat the Oven: Set your oven to 170°C (340°F) so it’s ready when the batter is ready.
- Prepare the Cake Pan: Grease the 20 cm round cake pan with a little butter or line it with parchment paper to prevent sticking. If you’re using a non-stick pan, greasing may not be necessary, but it’s always a good practice to ensure the cake comes out easily.
Step 2: Prepare the Dough
- Separate the Eggs: In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl (preferably metal or glass) and the yolks in a separate bowl.
- Mix the Egg Yolks: Add the sugar (150 g) and a pinch of salt to the egg yolks. Whisk until the mixture becomes light and creamy. This process takes about 2-3 minutes.
- Add Melted Butter: Pour in the melted butter (50 g) and vanilla extract (if using) into the yolk mixture. Mix well until fully combined.
- Combine Dry Ingredients: In another bowl, sift together the flour (150 g), starch (30 g), and baking powder (6 g). Gradually add this dry mixture to the egg yolk mixture. Mix until you have a smooth batter, but be careful not to overmix as this may affect the texture.
- Beat the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites until soft peaks form. This means when you lift the beaters, the egg whites should form peaks that slightly bend over.
- Fold in the Egg Whites: Gently fold the beaten egg whites into the yolk batter. Use a spatula to fold them slowly, being careful not to deflate the air bubbles. This step is key to ensuring the cake remains light and fluffy.
Step 3: Baking the Cake
- Transfer the Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven. Bake at 170°C (340°F) for 40-50 minutes. The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then gently remove it from the pan and transfer it to a wire rack to cool completely.
Step 4: Serve and Enjoy
- Serve the Cake: Once the cake has cooled, slice it into pieces. You can enjoy it plain, dusted with powdered sugar, or served with fresh fruit and whipped cream for a delightful dessert.
- Bon Appetit!: Take a moment to appreciate your creation. This chiffon cake is not only visually appealing but also light, fluffy, and utterly delicious.
Cooking Tips
- Don’t Overmix the Batter: Once you add the dry ingredients to the yolk mixture, mix until just combined. Overmixing can result in a dense cake that lacks the airy texture that makes chiffon cakes so special.
- Whisk the Egg Whites Properly: Beating the egg whites to soft peaks is essential for achieving that signature fluffiness. If the egg whites are under-beaten, the cake may not rise well, and if over-beaten, they can lose their ability to trap air.
- Gentle Folding: When folding in the egg whites, do so gently to avoid deflating the air bubbles. The folding motion should be slow and steady.
- Use Fresh Ingredients: Make sure your baking powder is fresh for the best rise and texture. Old baking powder may not provide enough lift, resulting in a flatter cake.
Nutritional Benefits
- Eggs: Eggs provide high-quality protein, essential vitamins, and minerals. They support muscle repair, boost energy, and improve skin health.
- Butter: While butter adds richness and flavor to the cake, it also provides healthy fats that help in the absorption of fat-soluble vitamins like vitamin A.
- Flour and Starch: These ingredients are key to the texture of the cake, providing structure and helping to create that light and fluffy consistency.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly, containing no meat products.
- Nut-Free: The recipe is free of nuts, making it safe for those with nut allergies.
- Dairy-Free Option: You can substitute the butter with dairy-free butter or margarine to make the cake dairy-free.
- Gluten-Free Option: You can use gluten-free flour in place of regular flour for a gluten-free version of the chiffon cake.
Nutritional Facts (Per Slice, Based on 10 Servings):
- Calories: 160 kcal
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Sugar: 10 g
- Sodium: 150 mg
Storage
- Room Temperature: Store the chiffon cake in an airtight container for up to 2 days at room temperature.
- Refrigeration: If you have leftovers, refrigerate the cake for up to 5 days. Let it come to room temperature or warm slightly before serving.
- Freezing: If you want to keep the cake for longer, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
How can I make the chiffon cake even fluffier?
To achieve maximum fluffiness, make sure the egg whites are beaten to soft peaks before folding them into the batter. Overbeating or underbeating the egg whites can affect the cake’s texture.
Can I make this cake ahead of time?
Yes, this chiffon cake can be made ahead and stored for up to 5 days in the refrigerator. You can also freeze the cake to enjoy later.
What can I serve with chiffon cake?
Chiffon cake is versatile and can be served with a variety of toppings, including whipped cream, fresh fruit, or a dusting of powdered sugar. It pairs well with a hot cup of tea or coffee.
Can I use a different flavor for this chiffon cake?
Yes, you can infuse the cake with different flavors by adding extracts like almond or lemon, or by adding cocoa powder for a chocolate version. Just be sure to adjust the dry ingredients accordingly.
Conclusion
This Fluffy Chiffon Cake is a must-try for anyone who loves light, airy cakes with a tender crumb. The delicate texture and mild sweetness make it an ideal dessert for all occasions, from casual tea times to festive celebrations. With simple ingredients and an easy-to-follow method, you’ll be able to create a cake that’s both visually stunning and deliciously light. Happy baking!