Chiffon Cake

Chiffon Cake

Ingredients:

2 1/4 cups All-purpose Flour

1 1/2 cups White Sugar

1 tbsp Baking Powder

1 tsp Salt

3/4 cup Water, cold

1/2 cup Canola Oil

5 pcs large Eggs, separated (room temperature)

1 tbsp pure Vanilla Extract

1/2 tsp Cream of Tartar

Instructions:

Preheat the oven to 160°C.

Grease baking pan, and line with parchment paper.

In a large mixing bowl, combine flour, (1 cup) white sugar, baking powder, and salt. Mix well.

Then, pour-in the cold water, canola oil, egg yolks, and vanilla extract. Manually whisk until the texture becomes smooth. Set aside.

In a separate mixing bowl, add-in the egg whites, and cream of tartar.

Beat on high speed using an electric mixer, until fluffy.

Add-in the remaining (1/2 cup) sugar gradually, and continue mixing until smooth and soft peaks form.

Combine the egg white (meringue) mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture until everything is fully combined and smooth.

(Mixing a quarter of the egg white mixture to the flour/yolk batter lightens the batter considerably, which makes incorporating the two quicker and easier.)

Pour-in the folded mixture into the prepared baking pan.

Bake in the preheated oven for 30 minutes, or until inserted toothpick comes out clean.

Remove from the oven and transfer to a cooling rack and let it cool completely.

Using a smooth, gentle sawing motion, carefully remove cake from the pan, and place on a serving plate.

Note:

Corn Oil is also quite odorless and would be good oil option to use for the chiffon cake recipe.


Lemon Extract or Orange Extract is a good substitute for Vanilla Extract.

Cream of Tartar is important in making the chiffon cake. It makes such a big difference when beating the egg whites to soft peaks. It stabilizes and prevents the whites from drying out and collapsing prematurely. *It is possible to do without cream of tartar, but your chance of succeeding improves a lot with it!

For the highest volume, bring egg whites to room temperature before beating them. Be sure that no egg yolk remains in the whites and that the bowl, beaters, and rubber scraper are clean and free from any oil or shortening. Even a little bit of grease will prevent the whites from beating properly.

For the cake to have an even texture, cut through the batter with a knife before baking to break large air bubbles and to seal the batter against the sides of the pan and center tube.

In some ovens, cakes bake better on the bottom rack, preventing the top from getting too brown. You may need to remove the top oven rack to leave adequate room for the pan or for the cake to expand.

To prevent this delicate type of cake from collapsing after baking, turn the pan upside down on a wire rack, heatproof funnel so the cake doesn’t touch the counter. Chiffon cake should be cooled upside down to maintain its height (some shrinkage will inevitably occur due to temperature difference).

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