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This Chiffon Cake is light and incredibly tender. Chiffon cake is the perfect sponge cake. This dessert easily transforms into a cream cake. This light and elegant dessert will decorate any table. Its delicate texture will not leave you indifferent to this delicacy.

Ingredients for the recipe

Cake flour is the main dry ingredient. Sift the flour before use.

Eggs – separate the yolks from the whites. Whipped whites will make the cake airy.

Lemon juice – will help whip the whites faster.

Milk is the liquid component of the recipe.

Vegetable oil – keeps the cake moist and tender. I used refined sunflower oil.

Granulated sugar – will give sweetness to the dessert. I do not make desserts very sweet. Therefore, I put on a little sugar.

Vanilla extract – a magical taste and aroma of the cake.

How to Make Chiffon Cake

The process of making Chiffon Cake is very simple. First, pour the vegetable oil into a bowl. Then sift the cake flour into the oil and whisk until smooth. Then add the milk and whisk again. Next, add the yolks and vanilla extract to the flour mixture. And mix everything as usual.

Put the flour mixture aside. Now we will beat the egg whites. For this, we will need a hand or stationary mixer. The egg whites should be cold.

So, add lemon juice to the whites in the bowl and start beating at a speed higher than medium. When the whites turn into foam, add half the sugar and continue beating. After the whites become denser, pour in the remaining sugar and reduce the mixer speed to medium. Beat the meringue until stiff peaks appear.

Then add 1/3 of the meringue to the flour mixture and whisk smoothly from the bottom up. Next, pour the flour mixture into the bowl with the whites. Try to pour the flour mixture along the side of the bowl from the meringue. Using a whisk, mix the total mass. Do this slowly from the edge of the bowl to the center.

Pour the finished dough into the pan. Tap the mold on the table 2-3 times to make the air bubbles rise to the top. Then make circular movements with a wooden skewer from the center to the edge of the pan.

A few words about the baking pan. The pan can be with a removable bottom or as a ring. The most important thing is that the pan is without a non-stick coating. Before baking, do not grease the pan with anything, and do not use parchment.

Bake Chiffon Cake for 50-55 minutes in a preheated oven at 150 ° C / 300 ° F. Turn the finished dessert upside down and put it on a rack to cool to room temperature. My cake turned out higher than the pan, so instead of a rack, I used two glasses.

When the Chiffon Cake has cooled, run a thin knife along the wall and remove the cake from the pan. Place the dessert upside down on a plate. This will make it look more beautiful. Now it’s time to enjoy a delicious dessert.

Make a Chiffon Cake and write your comments. I’m interested in your opinion. Share the recipe with your friends.

Enjoy!

Be healthy and love yourself!