Many beginners struggle with mastering chiffon cakes. Today, I will share my simple recipe and steps to help you avoid common issues like shrinking, collapsing, or uneven texture. As this is my first tutorial, feedback for improvements is welcome. Please pay special attention to the final tips.
Ingredients: – Eggs: 11 – Powdered sugar (for meringue): 132g – Cake flour: 154g – Cornstarch: 33g – Milk: 100g – Powdered sugar (for egg yolk batter): 66g – Corn oil: 88g – Lemon juice: 5g – Salt: 3g – Vanilla extract (optional): 1-2g Instructions: 1. Separate egg whites and yolks, ensuring the container for whipping egg whites is completely free of water, oil, or yolk. 2. Sift cake flour and cornstarch twice for smoothness, then set aside. 3. In a mixing bowl, combine milk, powdered sugar (for egg yolk batter), corn oil, salt, and vanilla extract. Mix well. 4. Sift in the flour and cornstarch mixture. Stir in a Z-shaped motion to avoid overmixing until no visible lumps remain. 5. Add egg yolks and continue Z-shaped stirring until the batter is smooth, glossy, and slightly runny. The texture should allow drips to disappear in about 5-6 seconds. 6. Whip egg whites at medium-high speed until large bubbles form. Add one-third of the powdered sugar (for meringue) and whip at medium speed. 7. When bubbles become finer, add the second portion of sugar and continue whipping. 8. As volume increases and texture whitens with visible lines, add the remaining sugar. Whip at medium speed until lines are distinct, then increase to medium-high speed for refinement. 9. Finish at low speed for about 10 seconds to remove large bubbles and achieve a delicate meringue. Final Tips: Follow these steps carefully to ensure success.Observe the meringue state multiple times during the process. Stop and check its consistency periodically. The meringue is ready when it forms soft peaks with large curved hooks, resembling whipped cream in texture.
Add one-third of the meringue to the egg yolk batter. This step is critical for beginners. Use a folding technique by lifting the mixture from the bottom upward, rather than stirring in circular motions. Refer to the folding patterns shown in the images for guidance. Rotate the bowl counterclockwise with your left hand while maintaining the folding motion with your right hand. This method ensures quick and even mixing while minimizing air loss. Emphasize lifting from the bottom each time to incorporate ingredients thoroughly. Mix until mostly uniform, applying slightly more force during this stage. Then, add the remaining meringue and fold gently. The final cake batter should appear smooth, glossy, and free of large bubbles, with a fluid consistency. Remove large bubbles with a toothpick. Pour the batter into the mold until 80% full. Lift and tap the mold twice in the air to evenly distribute the batter. Draw horizontal and vertical lines through the batter with a toothpick to eliminate internal air pockets. Bake at 140°C (both upper and lower heat) for 70-80 minutes without temperature adjustment. Adjust time and temperature based on your oven. Check doneness by inserting a toothpick—if it comes out clean, the cake is ready. Avoid strict timing reliance. After baking, tap the mold twice from 20 cm above the counter. Immediately invert onto a cooling rack. The final product should be fully cooled before serving.
