Chiffon cake

Right, listen up. Many think baking is just a science, but I say it's an art, demanding precision, patience, and absolute respect for your ingredients. And when you master something as deceptively simple as a Chiffon Cake, you’re not just baking; you’re creating something truly stunning. This isn't just a cake; it's a cloud of pure delight, perfect for a luxurious weekend breakfast, an afternoon treat, or simply to show off what you’re truly capable of in the kitchen. Get this right, and you’ll have a beautifully airy cake that’s utterly irresistible.

Chiffon cake Ingredients

• 2 cups (235g) cake flour
• 1 cup (200g) granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 7 large egg yolks, at room temperature
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (180ml) cold water
• 1 Tablespoon vanilla extract
• 7 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar (for egg whites)

Chiffon cake Instructions

1. First, you’re going to perfectly sift your cake flour, the first measure of granulated sugar, baking powder, and salt into a large mixing bowl. Make a clear well in the center, and into that well, add your room temperature egg yolks, vegetable oil, cold water, and vanilla extract. Set this aside for a moment.
2. Now, in a separate, impeccably clean large bowl, begin to beat your room temperature egg whites until they become beautifully foamy. At this stage, add in the cream of tartar.
3. Continue beating, building volume, until you achieve soft, glistening peaks. Gradually, and I mean gradually, incorporate the remaining 1/2 cup of granulated sugar, beating until you have magnificent, stiff, glossy peaks. Do NOT overbeat them, or you'll lose that crucial air.
4. Using the same beaters – there’s no need to wash them yet – beat your reserved egg yolk mixture until it’s perfectly smooth and well combined.
5. To lighten the egg yolk batter, gently fold in about a quarter of your stiff egg whites. Use a spatula, not a whisk; you want to preserve every bit of that precious air.
6. Now, with the utmost care, gently fold in the remaining egg whites in two equal parts, until no white streaks remain. Work quickly and confidently, ensuring the mixture remains beautifully airy.
7. Pour this stunning batter immediately into an UNGREASED 10-inch tube pan. Bake in a preheated oven at 325°F (160°C) for approximately 1 hour, or until a skewer inserted into the center comes out clean.
8. As soon as it comes out of the oven, invert the pan. You must let it cool completely, and I mean completely, upside down. This critical step prevents the cake from collapsing and losing its volume. Only then can you unmold it, showcasing your perfectly light creation.

My Top Tips

Listen, precision is paramount here. Your egg whites and yolks MUST be at room temperature for the best results – they’ll emulsify better and whip up with far more volume. It’s a simple step, but it makes all the difference, trust me.

NEVER, under any circumstances, grease your tube pan. Chiffon cake needs to climb the sides of the pan to get that incredible height and airy structure. If you grease it, the batter will slip, and you'll end up with a dense, sad cake. You don't want that, do you?

When folding the egg whites into the batter, be gentle but confident. The goal is to incorporate without deflating the air you've worked so hard to create. Use a large spatula and a light hand; think of it as coaxing the ingredients together, not beating them into submission.

There you have it. A beautifully light, perfectly airy Chiffon Cake. It takes a little focus, a little finesse, but the reward is a truly stunning bake that will impress anyone. So, get in the kitchen, follow these steps with precision, and enjoy a piece of pure culinary heaven. You've earned it.