Chiffon Cake
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Tools
- Bread maker (with baking mode; fermentation mode optional)
- Electric mixer (handheld or stand, for whipping egg whites)
- 2 clean mixing bowls (one for egg whites, one for egg yolks—ensure the egg white bowl is grease-free and dry)
- Whisk (for mixing egg yolk batter)
- Silicone spatula (for folding batter to avoid deflating meringue)
- Sieve (for sifting low-gluten flour, to remove lumps)
- Parchment paper (for lining the bread bucket, preventing sticking)
- Cooling rack (for cooling the finished cake)
- Small bowl (for measuring ingredients)
Step-by-Step Instructions
1. Prep Work: Separate Eggs & Chill Egg Whites
Crack 5 large eggs, carefully separating the egg whites into a clean, dry, grease-free bowl and the egg yolks into another bowl. (Even a tiny amount of oil or yolk in the egg white bowl will ruin the meringue.)
Cover the egg white bowl with plastic wrap and place it in the refrigerator to chill for 10 minutes—chilled egg whites whip up into a stiffer, more stable meringue, which is key to the chiffon cake’s fluffy texture.
Cover the egg white bowl with plastic wrap and place it in the refrigerator to chill for 10 minutes—chilled egg whites whip up into a stiffer, more stable meringue, which is key to the chiffon cake’s fluffy texture.
2. Make the Egg Yolk Batter
In the bowl with egg yolks, add 35g corn oil. Use a whisk to stir in circular motions until the oil and yolks are fully integrated (no visible oil streaks remain—this ensures the batter is smooth and doesn’t separate later).
Add 125g low-gluten flour sifted through a sieve (sifting removes lumps and aerates the flour, making the cake lighter). Use a silicone spatula to fold the flour into the yolk-oil mixture: cut through the center of the mixture, scrape the bottom of the bowl, and fold upward gently. Continue until the batter is smooth and lump-free. Set aside.
Add 125g low-gluten flour sifted through a sieve (sifting removes lumps and aerates the flour, making the cake lighter). Use a silicone spatula to fold the flour into the yolk-oil mixture: cut through the center of the mixture, scrape the bottom of the bowl, and fold upward gently. Continue until the batter is smooth and lump-free. Set aside.
3. Whip the Meringue (Critical for Fluffiness)
Take the chilled egg whites out of the refrigerator. Add a few drops of lemon juice (to neutralize the eggy odor and stabilize the meringue) and a pinch of salt (to enhance sweetness).
Turn on the electric mixer to low speed and whip until small "fish-eye bubbles" form (about 30 seconds).
Add 1/3 of the 75g white sugar (≈25g) to the egg whites. Increase the mixer to medium speed and whip until the bubbles shrink and become finer (about 1 minute).
Add the second 1/3 of the sugar. Continue whipping at medium speed until faint, stable streaks appear in the meringue (the whisk leaves a light trail that holds its shape briefly).
Add the remaining sugar. Boost the mixer to high speed and whip until the meringue is glossy, thick, and forms a stiff upright peak when the whisk is lifted—if the peak bends or falls over, whip for another 10-15 seconds. Do not over-whip (over-whipped meringue becomes grainy and causes the cake to dry out).
Turn on the electric mixer to low speed and whip until small "fish-eye bubbles" form (about 30 seconds).
Add 1/3 of the 75g white sugar (≈25g) to the egg whites. Increase the mixer to medium speed and whip until the bubbles shrink and become finer (about 1 minute).
Add the second 1/3 of the sugar. Continue whipping at medium speed until faint, stable streaks appear in the meringue (the whisk leaves a light trail that holds its shape briefly).
Add the remaining sugar. Boost the mixer to high speed and whip until the meringue is glossy, thick, and forms a stiff upright peak when the whisk is lifted—if the peak bends or falls over, whip for another 10-15 seconds. Do not over-whip (over-whipped meringue becomes grainy and causes the cake to dry out).
4. Prepare the Bread Maker & Preheat
Cut a piece of parchment paper to fit the bottom and sides of the bread maker’s bucket (this makes demolding easier). Line the bucket with the parchment paper.
Select the bread maker’s baking mode and set the time to 45 minutes—this includes 5 minutes of preheating (act quickly in the next step to avoid meringue deflation).
Select the bread maker’s baking mode and set the time to 45 minutes—this includes 5 minutes of preheating (act quickly in the next step to avoid meringue deflation).
5. Fold Meringue into Egg Yolk Batter (Avoid Deflating!)
Gently scoop 1/3 of the meringue into the egg yolk batter. Use a silicone spatula to fold the two together: cut through the center, lift the batter from the bottom, and fold over the meringue in a "figure-8" motion. Do not stir in circles—this will deflate the meringue and make the cake dense.
Continue folding until no white streaks remain. Then pour the combined mixture back into the remaining meringue. Repeat the gentle folding process until the batter is smooth, light, and uniformly colored (a pale yellow hue).
Continue folding until no white streaks remain. Then pour the combined mixture back into the remaining meringue. Repeat the gentle folding process until the batter is smooth, light, and uniformly colored (a pale yellow hue).
6. Bake the Chiffon Cake
Pour the final batter into the lined bread maker bucket. Tap the bucket lightly on the counter 2-3 times to release trapped air bubbles (this prevents hollow spots or large holes in the cake). Use a toothpick to gently stir the batter 2-3 times—this removes any remaining small bubbles.
Place the bucket into the preheated bread maker. Close the lid and let the baking mode run until the program ends (about 40 minutes of actual baking time after preheating).
Mid-Bake Check: If the cake’s top is browning too quickly (after 20-25 minutes), loosely cover the bucket with a piece of aluminum foil to prevent burning.
Place the bucket into the preheated bread maker. Close the lid and let the baking mode run until the program ends (about 40 minutes of actual baking time after preheating).
Mid-Bake Check: If the cake’s top is browning too quickly (after 20-25 minutes), loosely cover the bucket with a piece of aluminum foil to prevent burning.
7. Cool & Serve
Once baking is complete, immediately open the bread maker lid and take out the bucket. Tap the bucket lightly on the counter 2 times to release hot air (this prevents the cake from shrinking).
Let the cake cool in the bucket for 5 minutes, then carefully lift it out using the parchment paper. Peel off the parchment paper and transfer the cake to a cooling rack. Let it cool completely (about 15-20 minutes) before slicing—cooling prevents the cake from becoming soggy.
Best Enjoyed: Serve plain, or top with fresh fruit (e.g., strawberries, blueberries) or a dollop of whipped cream for extra flavor.
Let the cake cool in the bucket for 5 minutes, then carefully lift it out using the parchment paper. Peel off the parchment paper and transfer the cake to a cooling rack. Let it cool completely (about 15-20 minutes) before slicing—cooling prevents the cake from becoming soggy.
Best Enjoyed: Serve plain, or top with fresh fruit (e.g., strawberries, blueberries) or a dollop of whipped cream for extra flavor.
Pro Tips for Success
- Grease-Free Egg White Bowl: Wipe the bowl with a paper towel dipped in vinegar first—this removes any residual oil that could ruin the meringue.
- Room-Temp Eggs (Optional): While chilling egg whites helps stability, using room-temperature eggs (instead of cold) makes separating yolks and whites easier, and the yolks mix better with oil.
- Folding Technique: Keep the spatula movements slow and gentle. If the batter starts to deflate (becomes runny), stop folding immediately—overmixing is irreversible.
- Avoid Over-Baking: If the cake pulls away from the sides of the bucket and a toothpick inserted into the center comes out clean, it’s done. Over-baking leads to a dry, crumbly texture.
Final Texture & Taste
The finished chiffon cake has an ultra-light, airy crumb that melts in your mouth—its texture is delicate yet springy, with no dense or gummy spots. It has a subtle, sweet flavor with a hint of vanilla (from the egg yolks) and a clean finish. The lemon juice in the meringue cuts through any potential heaviness, making it refreshing and easy to eat. It’s perfect for afternoon tea, breakfast, or as a light dessert, and its soft texture is loved by both kids and the elderly.