How to Make Chiffon Cake: Master the Art of Japanese Baking

Imagine a cake that's impossibly light, like a☁️cloud☁️ on your plate. A cake that melts in your mouth with every bite, leaving you wanting more. That's the magic of chiffon cake, a delightful dessert that's easier to make at home than you might think.

This recipe will be your guide to creating this culinary wonder. We'll walk you through every step on how to make chiffon cake, from separating eggs to achieving that perfect, fluffy rise. So, get ready to impress your loved friends and family with Kiichin in this approachable chiffon cake recipe.

1. Ingredients

Dry ingredients:

• 1 ¾ cups (210g) cake flour
• 1 ¼ cups (250g) granulated sugar
• 1 tablespoon (12g) baking powder
• ¾ teaspoon (4g) salt

Wet ingredients:

• 6 large egg yolks, room temperature
• ¾ cup (180ml) cold water
• ½ cup (120ml) vegetable oil
• 2 teaspoons vanilla extract (or other preferred extract, like almond or lemon)

Egg whites & leavening:

• 6 large egg whites, room temperature
• ½ teaspoon (2g) cream of tartar (optional, for extra stability)

2. Equipment list

• Mixing bowls: Grab a large bowl for your dry ingredients and a separate, clean medium bowl for the egg whites.
• Electric mixer: A trusty electric mixer, either a stand mixer or a hand mixer, will be your whisking champion for both the egg whites and the batter.

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• Sifter (Optional): Sifting the dry ingredients can help ensure a lighter and airier cake, but whisking them together thoroughly works just fine too.
• Whisk: This will come in handy for whisking together the wet ingredients and for gently folding the batter.

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• Rubber spatula: Your rubber spatula will be your gentle giant, helping you fold the egg whites into the batter without losing their precious air.
• Angel food cake pan (tube pan): This tall, fluted pan is essential for the chiffon cake's characteristic rise. Make sure it's an angel food cake pan, not a loaf pan, for best results.

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3. Instructions: How to make chiffon cake with 9 easy steps

1. Preheat the oven and prepare the pan:

• Get your oven ready by preheating it to 325°F (165°C).
• While the oven heats up, grab your angel food cake pan and make sure it's sparkling clean and dry. No need for greasing here.

2. Make the base of your cake:

• In your large bowl, sift together the dry ingredients: 1 ¾ cups (210g) of cake flour, 1 ¼ cups (250g) of granulated sugar, 1 tablespoon (12g) of baking powder, and ¾ teaspoon (4g) of salt.
• Whisking them together works just fine too, if you don't have a sifter handy.

3. Separate and whisk the egg yolks:

• Crack those 6 large egg yolks into a separate, clean medium bowl. Remember, yolks can sabotage the fluffiness of egg whites, so keeping them apart is key. Separated yolks are important for chiffon cake's airy texture.
• Once separated, whisk them together with ¾ cup (180ml) of cold water, ½ cup (120ml) of vegetable oil, and your flavor of choice - 2 teaspoons of vanilla extract (or almond, lemon, get creative). Mix until everything is just combined.

4. Whip the egg whites:

• In your other clean bowl, add the 6 egg whites and, if you're using it, ½ teaspoon (2g) of cream of tartar. This cream of tartar helps stabilize the egg whites for an even fluffier rise.
• With your electric mixer at medium-high speed, whip those egg whites until they reach stiff peaks. This means that when you lift the beaters, the peaks hold their shape and don't droop over.

5. Combine batter

• Take your rubber spatula and carefully fold the dry ingredients into the wet ingredients in batches.
• Don't overmix – we want to keep that air incorporated.

6. Incorporate egg whites:

• Gently fold the egg whites into the batter in three batches. Use your spatula to cut through the center, then fold it over the batter, bringing up some of the batter from the bottom each time.
• Be gentle, but make sure everything is incorporated without losing air.

7. Bake:

• Once your batter is ready, carefully pour it into your prepared angel food cake pan.
• Pop that cake in your preheated oven and bake for 50-60 minutes at 325°F (165°C). Keep an eye on it – you can check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is golden.

8. Cool:

• Once baked, take the cake out and invert the pan upside down on a wire rack. This helps prevent the cake from shrinking as it cools completely.
• For an extra cooling boost, you can even wrap a damp cloth around the inverted pan.

9. Serve:

• Once your cake is completely cool, carefully run a knife around the edge of the pan to loosen it. Then, with a gentle flip and a tap on the counter, release your masterpiece.
• Dust it with powdered sugar for a simple elegance, or frost it with your favorite frosting or glaze for a touch of decadence. Fresh fruit and whipped cream make perfect companions for this light and airy dessert.

Tips for success:

• Make sure all your ingredients are at room temperature for optimal mixing.
• Fresh egg whites are your friend – they whip up better for maximum volume.
• Once you've incorporated the egg whites, resist the urge to overmix. A few gentle folds are all you need.
• You can add almond extract, orange zest, or even a touch of cocoa powder for a wonderful twist to your chiffon cake.

4. Wrapping up

There you have it – the delightful world of chiffon cake, unveiled and ready for you to explore in your own kitchen. As you've seen in this guide on how to make chiffon cake, this stunning dessert is surprisingly achievable, requiring just a few basic steps and some gentle mixing.

So, preheat your oven, gather your ingredients, and get ready to whip up a cloud-like cake that will impress your taste buds and leave you feeling like a baking pro. Don't forget to share photos of your chiffon cake creations and any feedback you have in the comments below – we love to see your baking magic come to life.

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