Chiffon Cake

Name: Chiffon Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1300 g cake flour (including 400g added at the end); 2800 g eggs (separate yolks and whites); 1500 g powdered sugar (some mixed in early, some whipped with the whites); 600 g salad oil; 20 g double-acting baking powder; 10 g vanilla powder; 10 g salt; 20 g cream of tartar; 400 g water

A soft sponge cake made using the separated-egg method, featuring high moisture content and a moist, tender, refreshing texture.

1h 0m

Easy

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Ingredients

cake flour (including 400g added at the end) 1300 g

eggs (separate yolks and whites) 2800 g

powdered sugar (some mixed in early, some whipped with the whites) 1500 g

salad oil 600 g

double-acting baking powder 20 g

vanilla powder 10 g

salt 10 g

cream of tartar 20 g

water 400 g

Instructions

Separate Egg Whites and Yolks

Separate the yolks from the whites thoroughly; do not allow any yolk to mix into the whites.

Prepare the Yolk Batter

Place the yolks in a mixing bowl and beat with a wire whisk at medium speed until creamy yellow. Meanwhile, pre-mix 500 g of the powdered sugar, the water, and the salad oil with a small amount of flour to form an emulsion, then slowly pour it into the beaten yolk mixture and combine evenly. Sift 2/3 of the flour together with the baking powder and vanilla powder twice, add to the yolk mixture, and stir until the batter is smooth and silky. Set aside.

Whip the Egg Whites

Place the separated whites in another mixing bowl and whip with a balloon whisk at high speed to soft peaks. Combine 2/3 of the powdered sugar, the salt, and the cream of tartar, add to the whites, and continue whipping at high speed until stiff peaks form. To check if the meringue is ready, scoop up a little with your finger: if the foam stands up and curls into a soft hook shape, the meringue has reached its optimal point and whipping should stop immediately.

Combine the Batters

Fold 1/3 of the whipped whites into the yolk batter to lighten it, then fold in the remaining whites. Finally sift and incorporate the remaining 1/3 of the flour (400 g) until smooth.