Chiffon Cake

I don’t get the hype with Velvet cake, be it red, blue or any other chemical food colour. What I do understand is the comparison of the texture of the sponge with a fabric. But even here, A velvet cake is easily out-shined by a Chiffon cake. A much lighter, airier & sturdy sponge. A chiffon cake falls more into the ambit of American baking but is lovely nonetheless. Versatile enough to take on any flavour from Lemon to Blueberry, it’s a stunner when stacked with fresh sweet cream & fruit. Butter is replaced with vegetable oil here, that gives it much needed moisture.

  • 175g Flour
  • 10g Baking Powder
  • 80ml Vegetable oil
  • 75ml Milk
  • 150g Caster Sugar
  • 1g Salt
  • 2g Cream of Tartar
  • 7 Eggs, Separated
  • 1/2 Vanilla bean/Lemon zest/Orange zest/5g coffee/Blueberry Essence/ Almond Essence etc

  • Preheat the oven to 175 degrees. Prepare a tube cake mould or a 9’’ Round cake mould with Butter & Flour
  • Sift the Flour, Baking powder & Salt
  • In a large mixing bowl, Whisk the Egg yolks with the sugar until fluffy & pale.
  • Slowly drizzle the oil into the yolk mixture. 
  • Add desired essence or flavour
  • Add the flour to the batter & keep aside
  • Make a stiff meringue with the egg white & the rest of the sugar- Beat the egg white till light & fluffy, add sugar gradually till glossy, stiff peaks form, add the cream of tartar.
  • Add 1/3 of the Meringue into the cake batter & mix thoroughly.
  • Fold in the rest of the Meringue into the cake batter gently in two inclusions & ensure that the meringue doesn’t lose its air.
  • Pour into prepared baking pan
  • Bake for 30-35 minutes or until the cake tester inserted comes out clean
  • Serve warm, Cold or cut into slices & stack with Sweetened whipped cream & seasonal fruit.


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