This chiffon cake is so moist and fluffy, it just melts in your mouth! The best part? It's made with just a few simple ingredients — how great is that?♪
Ingredients
4 servings- Eggs3 (M–L size) [L size: 1]
- Sugar (regular white sugar is fine)60g [20g]
- Cake flour (all-purpose flour)60g [20g]
- ★Water (or milk)35cc [12cc]
- ★Vegetable oil (avoid health oils)35cc [12cc]
Directions
60 min- 1
Separate the eggs into yolks and whites. Sift the cake flour (60g) once. Measure the ★ ingredients (35cc water and 35cc vegetable oil) together in the same container.
- 2
Add 10g of sugar to the egg yolks and mix well with a whisk.
- 3
Gradually add the ★ mixture, mixing well to combine everything.
- 4
Add the sifted cake flour (60g) all at once and stir from the center in a circular motion until the batter resembles pancake batter.
- 5
Add the remaining sugar to the egg whites in 3 additions, beating on high speed.
- 6
Once fine bubbles form and the volume has doubled, add half of the remaining sugar and continue beating.
- 7
If the meringue starts to form peaks but still looks watery overall, add the rest of the sugar and keep beating.
- 8
When the meringue starts to form glossy, cloud-like waves, reduce the speed and mix. Once it looks shiny, switch to manual and stir about 30 times in a circular motion.
- 9
Scoop one portion of the meringue into the egg yolk batter and mix well with a whisk.
- 10
Add half of the remaining meringue and gently fold it in from top to bottom.
- 11
Add the last of the meringue and fold in while breaking up any lumps of egg white.
- 12
Switch to a spatula and carefully mix the batter from the bottom of the bowl until light and evenly combined.
- 13
Pour the batter into the chiffon cake pan, and use the spatula to press the batter against the inner sides of the pan to remove air bubbles.
- 14
Bake in a gas oven at 180℃ for 10 minutes. Once lightly browned, make about 5 shallow cuts on top with a knife, then reduce to 160℃ and bake for another 20 minutes.
- 15
Once baked, immediately invert the pan onto a mug or similar object and let it cool upside down.
- 16
Once cooled, carefully remove the cake from the pan using a knife. A bamboo skewer can also be used if needed.
- 17
Slice the cake once fully cooled for a moist and fluffy finish.
Tips
Adding a small amount of sugar to the egg yolks makes it easier to fold in the meringue later. For the meringue, the ideal consistency is stiff, glossy peaks.
Nutrition
Per serving- Calories248 kcal
- Protein5.5 g
- Fat9.5 g
- Carbs22 g
- Sodium0.1 g
This chiffon cake is so moist and fluffy, it just melts in your mouth! The best part? It's made with just a few simple ingredients — how great is that?♪
Ingredients
4 servings- Eggs3 (M–L size) [L size: 1]
- Sugar (regular white sugar is fine)60g [20g]
- Cake flour (all-purpose flour)60g [20g]
- ★Water (or milk)35cc [12cc]
- ★Vegetable oil (avoid health oils)35cc [12cc]
Directions
60 min- 1
Separate the eggs into yolks and whites. Sift the cake flour (60g) once. Measure the ★ ingredients (35cc water and 35cc vegetable oil) together in the same container.
- 2
Add 10g of sugar to the egg yolks and mix well with a whisk.
- 3
Gradually add the ★ mixture, mixing well to combine everything.
- 4
Add the sifted cake flour (60g) all at once and stir from the center in a circular motion until the batter resembles pancake batter.
- 5
Add the remaining sugar to the egg whites in 3 additions, beating on high speed.
- 6
Once fine bubbles form and the volume has doubled, add half of the remaining sugar and continue beating.
- 7
If the meringue starts to form peaks but still looks watery overall, add the rest of the sugar and keep beating.
- 8
When the meringue starts to form glossy, cloud-like waves, reduce the speed and mix. Once it looks shiny, switch to manual and stir about 30 times in a circular motion.
- 9
Scoop one portion of the meringue into the egg yolk batter and mix well with a whisk.
- 10
Add half of the remaining meringue and gently fold it in from top to bottom.
- 11
Add the last of the meringue and fold in while breaking up any lumps of egg white.
- 12
Switch to a spatula and carefully mix the batter from the bottom of the bowl until light and evenly combined.
- 13
Pour the batter into the chiffon cake pan, and use the spatula to press the batter against the inner sides of the pan to remove air bubbles.
- 14
Bake in a gas oven at 180℃ for 10 minutes. Once lightly browned, make about 5 shallow cuts on top with a knife, then reduce to 160℃ and bake for another 20 minutes.
- 15
Once baked, immediately invert the pan onto a mug or similar object and let it cool upside down.
- 16
Once cooled, carefully remove the cake from the pan using a knife. A bamboo skewer can also be used if needed.
- 17
Slice the cake once fully cooled for a moist and fluffy finish.
Nutrition
Per serving- Calories248 kcal
- Protein5.5 g
- Fat9.5 g
- Carbs22 g
- Sodium0.1 g
Tips
Adding a small amount of sugar to the egg yolks makes it easier to fold in the meringue later. For the meringue, the ideal consistency is stiff, glossy peaks.