Easy Chiffon Cake (Soft and Fluffy)
Ingredients:
Chiffon Cake Batter
Egg yolks – 6
Sugar – 120 g
Vanilla powder – 4 g
Oil – 80 ml
Fresh milk – 160 ml
Cake flour – 200 g
Baking powder – 4 g
Salt – 4 g
Meringue:
Egg whites – 6
Cream of tartar – 4 g
Sugar – 120 g
Baking Pan Size:
Length: 35 cm
Width: 24 cm
Height: 5 cm
Instructions:
1. Prepare the oven
Preheat oven to 160°C. Do not grease the pan.
2. Make yolk batter
In a bowl, whisk egg yolks and sugar until slightly pale.
Add vanilla powder, oil, and milk. Mix well.
Sift cake flour, baking powder, and salt. Add to batter and mix until smooth.
3. Make meringue
In another clean bowl, beat egg whites until foamy.
Add cream of tartar.
Slowly add sugar in 2–3 parts and beat until soft to medium peaks (do not overbeat).
4. Combine
Add ⅓ meringue into yolk batter and mix gently.
Fold remaining meringue in 2 parts using a spatula. Use light folding to keep air.
5. Bake
Pour batter into pan. Tap lightly to remove big air bubbles.
Bake at 160°C for 40–45 minutes.
6. Cool
Remove cake and cool completely before cutting.
Note:
Baking time may change depending on your oven type
Check doneness with a skewer – it should come out clean.
