This chiffon cake is so fluffy and moist - it'll fill your heart with happiness! ♡ It's a classic technique with lots of little tips to master!
Ingredients
8 servings- Eggs (M to L size)3
- Sugar60-70 g
- Milk50 g
- Vegetable oil40 g
- Cake flour60 g
- ★Baking powder (optional)3 g
- ★Salta pinch
Directions
50 min- 1
Measure all ingredients ahead of time. Divide the sugar in half. Separate the eggs into yolks and whites; bring yolks to room temperature and refrigerate the whites. Sift together the cake flour and 3 g baking powder. Preheat the oven to 160°C.
- 2
In a clean bowl, combine the egg whites with a pinch of salt. Using a hand mixer on low speed, beat gently until foamy, then switch to high speed and beat until soft peaks form.
- 3
Once soft peaks form, add half the sugar in three additions, beating thoroughly after each addition. Continue beating on high speed until the meringue is glossy and stiff, then switch to low speed to refine the texture. Beat until the meringue is so stiff that the bowl can be inverted without it falling.
- 4
In a separate bowl, combine the egg yolks with the remaining half of the sugar. Beat on high speed with the hand mixer until pale and creamy.
- 5
Warm 50 g milk in the microwave at 500W for 10-15 seconds, add to the yolk mixture, and mix gently on low speed. Then add 40 g vegetable oil and mix on low speed.
- 6
Add all 60 g sifted cake flour and 3 g baking powder, and mix on low to medium speed until fully combined. Stir carefully until the flour is completely incorporated.
- 7
Add one-third of the meringue from step 3 to the batter, and mix thoroughly on low speed until uniform.
- 8
Add half of the remaining meringue and gently fold in with a rubber spatula, taking care not to deflate the peaks.
- 9
Transfer the remaining batter into the meringue bowl and gently fold together using a rubber spatula, scraping from the bottom. Occasionally cut through the mixture to ensure no lumps of egg white remain.
- 10
Once the meringue is completely incorporated, pour the batter into the pan. Draw a circle around the pan with a skewer to release air bubbles, then gently tap the pan 2-3 times while holding the center tube. Invert the pan immediately after baking.
- 11
Bake in the preheated 160°C oven for 30-35 minutes. After baking, gently drop the pan from about 30 cm height twice. Insert a skewer in the center - if no wet batter clings to it, immediately invert the pan and cool upside down.
- 12
Once completely cooled, remove from the pan.
Tips
Use a bowl that is completely dry and clean. All tools must be spotlessly clean. Beat the meringue until it is so stiff that the bowl can be inverted without it moving. Using the hand mixer's low speed to refine the texture is one of the key tips. If using a round pan, lining the bottom and sides with parchment paper makes removal easier.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs35 g
- Sodium0.1 g
This chiffon cake is so fluffy and moist - it'll fill your heart with happiness! ♡ It's a classic technique with lots of little tips to master!
Ingredients
8 servings- Eggs (M to L size)3
- Sugar60-70 g
- Milk50 g
- Vegetable oil40 g
- Cake flour60 g
- ★Baking powder (optional)3 g
- ★Salta pinch
Directions
50 min- 1
Measure all ingredients ahead of time. Divide the sugar in half. Separate the eggs into yolks and whites; bring yolks to room temperature and refrigerate the whites. Sift together the cake flour and 3 g baking powder. Preheat the oven to 160°C.
- 2
In a clean bowl, combine the egg whites with a pinch of salt. Using a hand mixer on low speed, beat gently until foamy, then switch to high speed and beat until soft peaks form.
- 3
Once soft peaks form, add half the sugar in three additions, beating thoroughly after each addition. Continue beating on high speed until the meringue is glossy and stiff, then switch to low speed to refine the texture. Beat until the meringue is so stiff that the bowl can be inverted without it falling.
- 4
In a separate bowl, combine the egg yolks with the remaining half of the sugar. Beat on high speed with the hand mixer until pale and creamy.
- 5
Warm 50 g milk in the microwave at 500W for 10-15 seconds, add to the yolk mixture, and mix gently on low speed. Then add 40 g vegetable oil and mix on low speed.
- 6
Add all 60 g sifted cake flour and 3 g baking powder, and mix on low to medium speed until fully combined. Stir carefully until the flour is completely incorporated.
- 7
Add one-third of the meringue from step 3 to the batter, and mix thoroughly on low speed until uniform.
- 8
Add half of the remaining meringue and gently fold in with a rubber spatula, taking care not to deflate the peaks.
- 9
Transfer the remaining batter into the meringue bowl and gently fold together using a rubber spatula, scraping from the bottom. Occasionally cut through the mixture to ensure no lumps of egg white remain.
- 10
Once the meringue is completely incorporated, pour the batter into the pan. Draw a circle around the pan with a skewer to release air bubbles, then gently tap the pan 2-3 times while holding the center tube. Invert the pan immediately after baking.
- 11
Bake in the preheated 160°C oven for 30-35 minutes. After baking, gently drop the pan from about 30 cm height twice. Insert a skewer in the center - if no wet batter clings to it, immediately invert the pan and cool upside down.
- 12
Once completely cooled, remove from the pan.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs35 g
- Sodium0.1 g
Tips
Use a bowl that is completely dry and clean. All tools must be spotlessly clean. Beat the meringue until it is so stiff that the bowl can be inverted without it moving. Using the hand mixer's low speed to refine the texture is one of the key tips. If using a round pan, lining the bottom and sides with parchment paper makes removal easier.