Making a homemade chiffon cake is a rewarding process, and the result is a light, fluffy, and moist cake that can be enjoyed on its own or with a variety of toppings. Here’s a step-by-step guide on how to make a chiffon cake from scratch:
Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs (separated into yolks and whites)
- 1 cup (240ml) vegetable oil
- ¾ cup (180ml) water
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- Optional: Zest of one lemon or orange for added flavor
Equipment:
- A 10-inch tube pan (angel food cake pan)
- Hand mixer or stand mixer
- Large mixing bowls
- Whisk
- Rubber spatula
Instructions:
1. Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (163°C). Prepare a 10-inch tube pan by not greasing it. Chiffon cakes require the batter to cling to the sides of the pan for proper rise. Ensure the pan is clean and dry.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. You can add lemon or orange zest to the dry ingredients if you’re using it for extra flavor.
3. Mix Wet Ingredients:
In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until fully combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the wet mixture to the dry ingredients and whisk until smooth. The batter should be thick but well combined. Set this aside.
5. Beat the Egg Whites:
In a clean, large bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form. This is a crucial step to achieve the light and airy texture of chiffon cake. Be sure not to overbeat.
6. Fold Egg Whites into the Batter:
Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites in two batches. Use a rubber spatula to fold the mixture in, taking care not to deflate the egg whites.
7. Pour the Batter into the Pan:
Pour the batter into the ungreased tube pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles.
8. Bake the Cake:
Bake the cake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
9. Cool the Cake:
Once the cake is done baking, remove it from the oven and invert the pan immediately onto a cooling rack. The tube pan will keep the cake suspended, preventing it from collapsing. Let the cake cool completely in the pan, about 1 to 2 hours.
10. Remove from the Pan:
Once cooled, carefully run a knife or offset spatula around the edges of the pan to loosen the cake. Invert the pan and release the cake onto a serving plate. Gently remove the tube and base of the pan.
Optional Toppings:
- Powdered sugar dusting
- Whipped cream
- Fresh berries or fruit compote
- Chocolate ganache
Tips for Success:
- Don’t grease the pan: Chiffon cake needs the sides of the pan to help it rise. If you grease the pan, the batter may slide down and not climb up, resulting in a flat cake.
- Sift the dry ingredients: Sifting helps avoid lumps in the batter, ensuring a smooth and airy texture.
- Be gentle when folding: Over-mixing the batter after adding the egg whites will deflate the air bubbles you’ve carefully created, resulting in a denser cake.
- Use room temperature eggs: Eggs that are at room temperature will incorporate better, leading to a fluffier cake.
This chiffon cake recipe yields a fluffy, moist cake with a light, airy texture perfect for any occasion. You can experiment with different flavorings, fillings, and frostings to create a unique twist!