Eggs: 5 medium-sized
Low-gluten flour: 90g
4. Add two drops of vanilla extract. It can be omitted if not available. 5. Sift in the cake flour (for a finer texture, it is best to sift twice if possible). 6. Use a whisk to gently and slowly stir until evenly combined (using a rubber spatula may easily induce gluten formation; the key is to achieve a batter consistency that is thick and viscous, not too runny). 7. Add two drops of white vinegar or a few drops of lemon juice to the egg whites (this neutralizes the alkalinity of the egg whites, which aids in whipping). 8. Gradually add 50g of granulated sugar in three portions (all sugar should be added before the soft peak stage; the exact intervals are not critical. Adding sugar helps incorporate air during whipping). 9. Whip at medium-high speed until the egg whites form large, droopy peaks when lifted, indicating soft peak stage (as shown in the image; at this point, the egg whites are still relatively thin and flow like a liquid). 10. Whip at the highest speed until the egg whites form small, curved peaks when lifted, indicating medium peak stage (as shown in the image; you will feel noticeable resistance with a hand whisk. This stage represents the minimum requirement for chiffon cake).
11. Continue beating at high speed for about 2–3 minutes. The mixture should form straight, stiff peaks (as shown in the image; my peaks are not sharp enough. This state is suitable for making chiffon cake).
12. If you continue beating, many small, curved tips will appear, indicating slight over-whipping (still usable, but the texture will be slightly firmer and less tender). Summary: The degree of egg white whipping is the most critical factor determining the final cake structure. Insufficient whipping leads to collapse, while over-whipping may cause cracking or a less soft crumb. Beginners can find the optimal state after a few attempts. Personally, I only mastered the egg white consistency after four trials. Once the egg whites are properly whipped, the chiffon cake is 80% successful. 13. The ideal state is when the egg whites form straight, stiff peaks when the whisk is lifted. 14. Insert a chopstick vertically into the whipped egg whites; it should stand upright, and the bowl can be inverted without the egg whites sliding out. 15. Take one-third of the whipped egg whites and fold them into the egg yolk batter using a rubber spatula, lifting from the bottom upward (at this point, you should feel the egg whites are solid; this is correct). 16. Pour the mixed batter back into the remaining egg whites and fold thoroughly from the bottom upward (do not fear deflation; ensure even mixing for a good texture). 17. The finished batter should be fluid, with no visible streaks of unincorporated egg whites.18. Pour the batter into an 8-inch mold. 19. Preheat the oven to 160°C (320°F). Bake on the middle-lower rack for 55-60 minutes. 20. During baking, the chiffon cake will rise and then fall back. The process is as follows: around 15 minutes, the cake begins to rise and the surface starts to color; at 30-40 minutes, the cake reaches its highest rise; after 40 minutes, the cake begins to fall again. A lesson from failure: In my first attempt, the cake fell, and I could not identify the cause despite checking the recipe and temperature. The same issue occurred twice. Eventually, I discovered that the problem was covering the cake with aluminum foil after 15 minutes when the surface started to color. At this stage, the cake should not be covered because it has not yet fully risen to its peak, and covering too early will inevitably cause the cake to fall. If the surface color is too dark, wait until about 40 minutes when the cake has risen to its highest point and begins to fall, then cover with aluminum foil. After the cake has fully fallen, bake for an additional 5-10 minutes, and it will be nearly done. I do not use the method of tapping the cake to check for doneness, as it is unreliable for someone like me who cannot discern the sound. Instead, I wait until the cake has completely fallen (around 45 minutes) and then bake for another 5-10 minutes. 21. After baking, immediately invert the cake to cool. 22. Once cooled, use a small knife or toothpick to loosen the cake from the sides. For a springform pan, simply push the bottom to release. The last step image shows a third cake that is slightly imperfect and over-colored; please disregard it. 23. Analysis of a failed cake: Insufficient baking time leads to an undercooked interior, causing the cake to shrink inward.
24 Failure Analysis: Slight Collapse 25 The cake on the left exhibits slight waist contraction compared to the one on the right. The excessive browning is primarily caused by demolding while the cake was still hot, which led to waist contraction, and the oven temperature being too high, which resulted in over-browning.
