Classic Chiffon Cake

Ingredients

• 50g milk
• 5 eggs, separated
• 20g + 50g sugar (divided)
• 84g cake flour
• 50g 
• 2g salt
• 2ml lemon juice
• 1 teaspoon vanilla extract

Instructions

Prepare Ingredients:

1. Preheat your oven to 150°C (302°F).
2. Ensure milk and eggs are at room temperature.

Mix Wet Ingredients:

1. Add the vanilla extract and mix until well combined.
2. In a bowl, mix the milk,  egg yolks, and 20g of sugar.

Sift Dry Ingredients:

1. Stir until smooth and well incorporated.
2. Sift the cake flour and salt into the wet mixture.

Beat Egg Whites:

1. Add the lemon juice and gradually add the remaining 50g of sugar while continuing to beat until stiff peaks form.
2. In a separate, clean, and dry bowl, beat the egg whites with an electric mixer until frothy.

Combine Mixtures:

1. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it.
2. Then, fold in the remaining egg whites carefully until no white streaks remain.

Bake:

1. Tap the mold lightly on the counter to remove air bubbles.
2. Pour the batter into an 8-inch ungreased silicone or aluminum chiffon cake mold.
3. Bake in the  at 150°C (302°F) for about 60 minutes, or until a skewer inserted into the center comes out clean.

Cool and Demold:

1. Once baked, remove the cake from the oven and invert the mold to cool completely. This prevents the cake from collapsing.
2. Demold the cake only when it is completely cool.

Tips

• Milk and eggs should be at room temperature to ensure a smooth batter and proper rise.
• Do not use non-stick molds or baking paper for chiffon cakes. Silicone or aluminum molds work best.
• Adjust the baking temperature according to your oven. Bake at 150°C (302°F) for the best results.
• Ensure the container and whisk used for beating the egg whites are free from any water and oil to achieve stiff peaks.
• Allow the cake to cool completely before demolding to maintain its structure.

Serving Suggestions

• Dust with powdered sugar and serve with fresh berries.
• Top with whipped cream and a drizzle of honey.
• Enjoy plain with a cup of tea or coffee.

Storage

• Store the chiffon cake in an  at room temperature for up to 2 days.
• For longer storage, keep the cake in the  for up to 5 days. Bring to room temperature before serving.

Why You’ll Love This Recipe

• Versatile and pairs well with various toppings.
• Light and fluffy texture with a delicate flavor.
• Perfect for any occasion or just as a delightful treat.

Conclusion

Enjoy this Classic Chiffon Cake, a light and airy dessert that’s sure to impress. With its simple ingredients and careful preparation, you’ll achieve a perfect chiffon cake every time. Happy baking!