View Large Image Chiffon Cake Recipe Get ingredients: 70 g (5 tbsp) vegetable oil 100 g (2/3 cups + 2 tsp) cake flour 100 g (1/2 cup) milk (room temperature) 2 tsp vanilla extract 6 eggs (large, 300 g; room temperature; separate when cold) 1/4 tsp cream of tartar 100 g (1/2 cup) sugar (white, granulated) digital scale sifter spatula stand mixer 2 large mixing bowls 2 small bowls large whisk 1 aluminum non-nonstick cake pan with removable bottom (8-inch diameter, 3+ inches deep) wire rack Attach whisk to mixer. Ensure the mixer mixing bowl is completely clean and dry. Separate the 6 eggs into whites and yolks. Ensure no yolks get into the whites. Add the whites directly into the mixer mixing bowl. Measure out and set aside: 100 g (1/2 cup) sugar Set the oven to bake, 300° F (149° C). Sift into large mixing bowl: 100 g (2/3 cups + 2 tsp) cake flour Add to large mixing bowl: 70 g (5 tbsp) vegetable oil Whisk together until combined (less than a minute). Add to large mixing bowl: 100 g (1/2 cup) milk 2 tsp vanilla 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 2 tsp milk to thin it out. Add to mixer mixing bowl: 1/4 tsp cream of tartar Mix on high speed until white and foamy (about 1 minute). Add in about 1/3 of the sugar. Keep mixing on high speed until the egg holds a very 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 mixer to medium speed. Mix until a soft floppy peak forms (about 2-3 minutes). Add in last 1/3 of sugar. Set mixer to medium-low speed. Mix until eggs hold a peak with a stiff base but a slightly floppy tip (about 3-4 minutes). Using a spatula, fold about 1/3 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 overmix. 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 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 pan, because they will get burnt as the cake rises. Place the pan in the oven. Set a timer 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. While waiting for the timer, set the wire rack near the stove. When the timer is done, remove the pan from the oven. Immediate drop the cake pan twice on the counter to release excess steam. Quickly invert the pan onto the wire rack. Wearing oven mitts, with the cake right side up, place the top of the wire rack on top of the cake, and then flip it over. Let the cake cool for at least 90 minutes. It's okay to leave the cake at room temperature overnight. Once 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 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 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. To serve, cut with a serrated knife using a gentle sawing motion with almost no downward pressure. Store in an airtight container or wrapped in plastic wrap at room temperature for a few days. If frosting with whipped cream, store in the fridge, but let the cake come to room temperature before serving.
