Basic Chiffon Cake Recipe

By Amy Wisniewski

3.5

(3)

Difficulty: Easy | Total Time: 65 minutes, plus cooling time | Makes: 1 (8-inch) cake

Ethereal chiffon cake gets its pillowy texture from baking powder and whipped egg whites. It’s a blank slate for layer cakes filled with strawberry sauce and covered with cream cheese frosting, or try it covered with chocolate frosting or vanilla buttercream. For a special warm-weather occasion, use it in a Boston Ice Cream Pie Cake.

INGREDIENTS

Butter, for coating the pan
1 cup cake flour, plus more for coating the pan
1 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup vegetable oil
2 tablespoons water
1 teaspoon vanilla extract
3 large eggs, whites and yolks separated, at room temperature
3/4 cup granulated sugar

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.

Write a review | 3 Reviews

I tried this recipe for my sister's bridal shower, a trial run for her wedding cake, and it turned out great. I've always had a funky time with chiffon cakes but all three turned out the same. No sinking or falling in the middle and the structure was nice and light. I am using this recipe for the wedding cake. Toodie Jane the difference between genoise and a chiffon is the structure. Genoise is a very unstable batter, if done right its amazing for any light dessert. Chiffon has a little more structural help from the oil and baking powder. But for a jelly roll cake i would recommend a simple sponge cake, it holds up to being moved around better than both the chiffon and genoise cake. :) Here is a link to my favorite recipe for a sponge cake http://southernfood.about.com/od/spongecakes/r/bl40104h.htm

pastrynut6502 Jun 13, 2013 07:14 AM

I would edit the recipe instructions. Instead of generously buttering the pan i would advise to use a parchment round in addition to greasing generously. so grease the pan then add in parchment and grease that too. my cake got stuck in the pan and it finally came out but could have been much better had there been parchment. i would also consider making this in a 9" springform. the cake won't be as thick but watching it almost over flow made me nervous.

trolley Nov 9, 2012 10:59 PM

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Basic Chiffon Cake Recipe

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