Soft & Fluffy Chiffon Cake
A light and airy chiffon cake that melts in your mouth, perfect for any occasion.
Ingredients
Cake Ingredients
- 5 eggs 5 eggs Separated yolks and whites
- 70 ml 70ml milk
- 65 ml 65ml cooking oil
- 90 g 90g low-gluten flour For best texture
- 10 g 10g corn starch
- 70 g 70g sugar
- 5 ml 5ml lemon juice
Instructions
Preparation
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the egg yolks with the milk, cooking oil, and lemon juice until well combined.
- Sift together the low-gluten flour, corn starch, and sugar into the bowl. Stir until the mixture is smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter, ensuring to combine them thoroughly to keep the batter light and airy.
Baking
- Pour the batter into a chiffon cake pan. Bake for about 40-45 minutes, or until a toothpick inserted comes out clean.
- Once baked, invert the pan to cool completely to maintain the cake's fluffy texture.
- Carefully remove the cake from the pan and serve.
Notes
Store the cake in an airtight container at room temperature for 2-3 days or refrigerate it for up to a week. For longer storage, wrap in plastic wrap and freeze. Thaw at room temperature before serving.