Basic 6-inch Chiffon Cake
Learn how to make this soft and moist 6-inch chiffon cake. It is incredibly light and airy with a cloud-like texture that melts in your mouth!
Equipment
- 2 Mixer bowls
- 1 Spatula
Ingredients
- 3 egg yolks
- 3 egg whites
- 35 ml oil
- 40 ml milk
- 50 g cake flour
- 45 g sugar (15g for egg yolk + 30g for egg white)
Instructions
- Separate egg yolks and whites. Set aside. Keep the egg whites chilled in the fridge.
- Preheat the oven to 150°C.
- In a mixer bowl, add in oil and milk, whisk to combine. Sift in cake flour. Combine well.
- Add in egg yolks and 15g sugar. Mix well.
- In another mixer bowl, beat the egg whites to make a meringue, adding in sugar in 3 separate times. Beat until stiff peak forms.
- Add ⅓ of the meringue into the egg yolk mixture, then whisk to combine. Gently fold this mixture into the remaining meringue.
- Pour the batter into a 6-inch chiffon cake pan, then stir with a tooth pick or a baking needle, and tap the cake pan against the table to remove air bubbles.
- Bake in the oven at 150°C for 50-55 minutes.
- When it’s baked, take out the pan from the oven and let cool upside down. Unmold when the cake is completely cooled down.