Chiffon Cake Recipes

I have had this recipe on hand f It sounds too good and tempting to try.. I used this to make Korean fresh cream cake, and it turned out delicious! The family loved this recipe! On a warm summer evening after a heavy meal, this cake was perfect for my daughter's 36th birthday. I have never written a review before for anything but after making this cake I felt compelled to do so. This was absolutely the most delicious cake I have ever made! I bake quite a bit and have I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great.

If you have a stand mixer, try to beat egg whites with it while you whisk your egg yolks and flour Carol "This is a favorite for children's birthday parties. Serve with fruit or decorate with Butter Cream Frosting.

Ingredients

Added to shopping list. Go to shopping list. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into sifter. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Under-beating egg whites will cause the cake structure to collapse, while over-beating can cause the mixture to break down when you fold it into the batter, creating a heavy batter.

Therefore, always keep an eye out for the egg whites as they thicken.

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A safe way to do is whip your egg whites on medium speed. When the oven temperature is too low, the cake will not rise to its optimum height. Get an oven thermometer to place it in the oven and test the actual oven temperature at 4 corners and center. My oven has some hot spot in one corner so I know I need to avoid placing my cake there. If you did everything right, maybe the baking time was not enough. Your oven may be a bit too small for this cake pan.

You need at least some space between the cake pan top and the oven. To fix this problem, you can cover the cake with an aluminum foil over the top to prevent further browning once the cake reaches a nice golden color. The meringue parts have too much air bubbles than the other parts, which results in large pockets and other parts of the batter cannot sustain the structure.

Make sure you mix everything thoroughly without destroying the bubbles. When egg whites are under beaten, the small air bubbles cannot sustain as the temperature goes up. As a result, small air bubbles turn into one bigger hole. The air pockets may be created when you pour the batter into the chiffon cake pan. Make sure to pour the cake batter all at once in one location. Also, run the wooden skewer in the batter a few times and gently tap the chiffon cake pan against the kitchen counter to get rid of large air bubbles that are trapped in the cake batter.

Those white streaks are meringue egg whites.

Chiffon Cake

If you have enjoyed chiffon cakes in Japan and know how airy, fluffy and soft the chiffon cakes are, you have to bake yours with cake flour to achieve the same texture. You would know the difference immediately if you make it with all-purpose flour. All-purpose flour has a higher protein content, which develops more gluten and results in a tougher cake. The substitution or the easiest workaround for cake flour is to mix all-purpose flour with cornstarch. To make 1 cup cake flour, simply take out 2 Tbsp from 1 cup all-purpose flour and replace it with 2 Tbsp cornstarch.

However, in my opinion, store-bought cake flour would give a better result as it has been sifted finely with the machine. In general, baking powder is not necessary as chiffon cake relies on the egg whites to rise. Baking powder is just a backup. However, chiffon cake recipe includes oil and egg yolks fats and baking powder to counteract and helps the cake rise. No, to get a light, airy, soft texture, it has to be vegetable oil or canola oil.

I highly recommend getting an aluminum tubed pan that allows the cake to rise taller. Avoid non-stick pan and never grease the pan because the cake will not be able to cling and rise as high. If your chiffon cake pan is not the same size as mine, I always recommend doubling the recipe instead of trying to divide an egg by weight.

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Wrap the cake in a plastic wrap and you can keep at room temperature for about days. Depends on the ingredients, it might be better to keep in the refrigerator. You can wrap the individual or whole cake in the freezer, but some flavors will be lost. Defrost naturally and enjoy. I hope this tutorial guide will help you in your chiffon cake adventures. If you make this recipe, snap a pic and hashtag it justonecookbook — We love to see your creations on Instagram , Facebook , and Twitter! Subscribe to receive email updates with our latest recipes, travel tips, and subscriber-only information!

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This site uses Akismet to reduce spam. Learn how your comment data is processed. Do you bake using fan mode or TOP and bottom heat mode? What is the weight of large eggs with shell? I do have a convection oven, but not everyone owns it, so I use bake mode for all my recipes mentioned in my FAQ. My baking mode has top and bottom heat. I measured the weight myself several times and I get that range. My problem is removing the cake from the pan… always gets jagged edges around. Can you please advise?

I usually use a very sharp knife or offset spatula and go very slow, but I am thinking of buying this chiffon cake knife https: I am not sure if this helps, but it has a good review on Amazon Japan. Rice flour or gluten free baking flour are also great substitutions for cake flour.

Thank you for your input! A lot of people make Chiffon Cake with rice flour… I really need to try it one of these days! Thank you for inspiring me! Thank you for all your precious tips Nami.

I tried the matcha flavoured one first and it went quite well, not too sweet, and its fluffiness was awesome! Do you think that a pistachio flavour would be affordable? I thought about using a pistachio paste but maybe that would change too much the density of the batter like using butter maybe? And do you think that fruit juice like apple or pear can be used to get fruity chiffon cakes? I was in shock before how much sugar is used for those recipes.

So…compared to them, all my chiffon cake recipes will be not so sweet, whether matcha or not. I think pistachio sounds wonderful!!! Pistachio paste must include some oil right? If so… I would be very careful… anything with oil, the consistency will change and there is chemical reaction. You probably have to play with the oil amount used in the original recipe.

Hi, I am very excited to try your recipes, I just ordered the chiffon cake pan on amazon! I was wondering if I were to make chiffon cupcakes, what would the bake time and temperature be? I am planning on using parchment cupcake liners. I hope you enjoy this recipe. Same temperature but reduce the cooking time until a skewer inserted comes out clean. Where I come from we also use chilled egg whites and no cream of tartar — just egg whites and sugar or sometimes confectionary sugar , sometimes with a drop of lemon juice in it. I whisk meringue until it is glossy and thick — thick enough to feel the resistance.

I find I get this result the best if I whisk over a bath of 70 degrees Celsius. Knowing that most of western sweets are from Europe, I believe that this Japanese technique cold egg whites come from somewhere in Europe. Are you from an European country? It came out perfect. Only one thing happened, when I inverted my pan, after a while, the cake fell on its own.

Also, why is it for my tube pan- the center is not so baked enough? But for the rest fat dido tall pan, and 6in pans from Wilton they came out nicely. Thanks so much for your recipe. This is very important. Not mixing the batter thoroughly. But then you mentioned that the cake around the tube was not baked enough. That tells me that the oven temperature was probably low or you need to bake a longer time than my recipe says. Each oven is different… even though the oven says the correct temperature, inside oven may not reach to that temperature.

Baking Pan:

That way you can check if there is any hot spot. I think in your case, the oven temp was lower OR you simply needed to bake a longer. I wanted to keep it as a souvenir, but I sold it! Thanks so much, Nami! I failed before because I underbaked them.