View Large Image Chiffon Cake Recipe Get ingredients: 6 eggs (300 g) (large, room temperature) 97 g (1/3 cup + 1 tbsp) milk (room temperature) 100 g (2/3 cups + 1 tbsp) cake flour or: 79 g (10 tbsp + 1/2 tsps) flour (all-purpose) 12 g (4 1/2 tsp) cornstarch 1 g (1/4 tsp) cream of tartar (or lemon juice or white vinegar) 100 g (1/2 cup) sugar (white, granulated) 8 g (2 tsp) vanilla extract (pure) 70 g (5 tbsp) vegetable oil stand mixer 2 bowls (small) 2 mixing bowls (large) 1 aluminum non-nonstick cake pan with removable bottom (8-inch diameter, 3+ inches deep) sifter spatula whisk (large) If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Ensure the stand mixer bowl, whisk attachment, and a small bowl (for separating eggs) are clean and dry. Attach the whisk to the stand mixer. Separate 6 eggs. Ensure no egg yolks get into the egg whites. Crack an egg over the small bowl. Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell. Once the egg white is in the small bowl, add the egg yolk to a separate bowl. Transfer the egg white to the stand mixer bowl to prevent yolk from the next egg accidentally getting into the clean egg white. Measure out and set aside: 100 g (1/2 cup) sugar Set the oven to bake, 300° F (149° C). Ensure the oven rack is in the middle position. Sift into large mixing bowl: 100 g (2/3 cups + 1 tbsp) cake flour or: 79 g (10 tbsp + 1/2 tsps) flour (all-purpose) 12 g (4 1/2 tsp) cornstarch Add to large mixing bowl: 70 g (5 tbsp) vegetable oil Whisk together until combined (less than a minute). Add to large mixing bowl: 97 g (1/3 cup + 1 tbsp) milk 8 g (2 tsp) vanilla extract Whisk together using a side-to-side motion until mostly homogeneous (about 30-60 seconds). It's okay to have lumps. Whisk the yolks into the batter using a side-to-side motion until the batter is smooth with no lumps and forms a ribbon when dropped from the whisk (about 1 minute). Set aside. If it's too thick, add up to 10 g (2 tsp) milk to thin it out. Add to stand mixer bowl with egg whites: 1 g (1/4 tsp) cream of tartar (or lemon juice or white vinegar) Mix on high speed until white and foamy (about 1 minute). Add in about a third of the sugar. Keep mixing on high speed until the egg holds a very soft peak (about 2-3 minutes). When you lift up the beater, a peak should form briefly, but it should immediately flop back down and disappear. Add in next 1/3 of sugar. Set stand mixer to medium speed. Mix until a soft floppy peak forms (about 2-3 minutes). Add in last 1/3 of sugar. Set stand mixer to medium-low speed. Mix until the meringue holds a peak with a stiff base but a slightly floppy tip (about 3-4 minutes). Using a spatula, fold about a third of the egg whites into the batter until the colour is consistent (about 1 minute). Pour the batter into the egg whites, aiming for the side of the bowl to avoid deflating the egg whites. Using a spatula, gently but quickly fold until there are no streaks of white left in the batter and it has just come together (about 2 minutes). Do not over-mix. Using a spatula, gently pour the batter into the ungreased cake pan. Firmly tap the cake pan on the counter a few times to get rid of air bubbles. Don't tap too hard or the bottom plate can lift up. Without lifting the cake pan, wiggle the cake pan a little, rotating in both directions to smooth out the top. Swirl a toothpick or small knife through the batter to further remove large air bubbles. Try to clean up any small bits climbing up the side of the cake pan, because they will get burnt as the cake rises. Bake for 50-60 minutes (or until the top has cracked and started to deflate slightly and turned a light golden colour). Do not open the oven door while baking. Watch the cake for the last 5 minutes or so, after it cracks. To test for doneness, gently press the top of the cake with your finger. The cake should not feel wet, and it should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's normal. Insert a bamboo skewer into the centre of the cake, and it should come out mostly clean, maybe with one or two crumbs. Immediately drop the cake pan twice on the counter to release excess steam. Invert the cake onto a wire rack. Wearing oven mitts, place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the cake pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Let cool at room temperature in the cake pan for at least 1.5 hours. It's okay to leave the cake at room temperature overnight. After cool, turn the cake right side up. Using your fingers, lightly press inwards all the way around the top edge of the cake to release the cake from the sides of the cake pan. Slowly run a thin blade (eg. offset spatula or butter knife) all the way around the perimeter of the cake. Push the removable bottom of the cake pan upwards to release the cake. To release the cake from the bottom plate, gently press the side of the cake upwards and inwards all the way along the sides, or run an thin blade between the cake and bottom plate. Turn the cake upside down so the bottom is the top. If you are not planning on decorating the cake yet, store the cake in an airtight container or in plastic wrap. Leave the cake at room temperature. Only wrap the cakes after they are completely cool and dry. Assembly Prepare whipped cream. Assemble the cake. Serve Refrigerate until ready to serve. Serve at room temperature. Cut the cake with a serrated knife using a gentle sawing motion with almost no downward pressure.
