Ingredients

For the Dough

• Eggs: 5 pcs (weight without shell: 290-300 g)
• Sugar: 150 g (about 3/4 cup)
• Salt: a pinch
• Butter: 50 g (melted)
• Vanilla extract: 1 tsp (optional for flavor)
• Starch: 30 g (about 1/4 cup)
• Baking powder: 6 g (about 1.5 tsp)
• Flour: 150 g (about 1 1/4 cups)

For Baking

• Baking dish: 20 cm round cake pan
• Oven: Preheat to 170°C (340°F)

Steps on How to Do It

Step 1: Prepare the Baking Dish

1. Preheat the oven: Set your oven to 170°C (340°F) so it can reach the right temperature while you prepare the batter.
2. Prepare the cake pan: Grease the 20 cm round cake pan with a little butter or line it with parchment paper to prevent sticking. If you’re using a non-stick pan, this step may be optional, but it’s always a good practice.

Step 2: Prepare the Dough

1. Separate the eggs: In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl (preferably metal or glass), and the yolks in a separate bowl.
2. Mix the yolks: Add the sugar (150 g) and a pinch of salt to the egg yolks. Whisk until the mixture becomes light and creamy. This process usually takes about 2-3 minutes.
3. Add melted butter: Pour in the melted butter (50 g) and vanilla extract (if using) into the yolk mixture. Mix well until fully combined.
4. Combine dry ingredients: In another bowl, sift together the flour (150 g), starch (30 g), and baking powder (6 g). Gradually add this dry mixture to the egg yolk mixture. Mix until you achieve a smooth batter, but be careful not to overmix.
5. Beat the egg whites: Using a hand mixer or stand mixer, beat the egg whites until soft peaks form. This means that when you lift the beaters, the egg whites should form peaks that slightly bend over.
6. Fold in the egg whites: Gently fold the beaten egg whites into the yolk batter. Use a spatula to fold them in slowly, being careful not to deflate the air bubbles. This is crucial for achieving the light, fluffy texture characteristic of chiffon cake.

Step 3: Baking the Cake

1. Transfer the batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake: Place the pan in the preheated oven. Bake at 170°C (340°F) for 40-50 minutes. The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.
3. Cool the cake: Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then gently remove it from the pan and transfer it to a wire rack to cool completely.

Step 4: Serve and Enjoy

1. Serve the cake: Once cooled, slice the chiffon cake into pieces. You can enjoy it plain, dusted with powdered sugar, or served with fresh fruit and whipped cream for a delightful dessert.
2. Bon Appetit!: Take a moment to appreciate your creation. This chiffon cake is not only visually appealing but also deliciously fluffy and light.

Nutrition Facts (Per Slice, Based on 10 Servings)

• Calories: Approximately 160 kcal
• Protein: 4 g
• Fat: 6 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Sugar: 10 g
• Sodium: 150 mg

Frequently Asked Questions (FAQs)

1. Can I add flavors to the chiffon cake?

Absolutely! You can add citrus zest, cocoa powder, or even matcha for a unique flavor. Just ensure to adjust the dry ingredients accordingly.

2. What’s the best way to store chiffon cake?

Store the cooled chiffon cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.

3. How do I prevent my cake from sticking to the pan?

Greasing the pan thoroughly or using parchment paper is crucial. If you’re using a chiffon cake pan, it’s designed to prevent sticking, but it’s still good to have a little oil or butter for assurance.

4. Why did my chiffon cake sink in the middle?

This can happen if the egg whites weren’t beaten stiff enough or if the cake was removed from the oven too early. Make sure to check for doneness with a toothpick before removing it from the oven.

5. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be denser. For best results, consider using half whole wheat and half all-purpose flour.

Tips for Making the Perfect Chiffon Cake

1. Room temperature eggs: Make sure your eggs are at room temperature for easier mixing and better volume.
2. Sifting is key: Always sift your flour and starch to incorporate air and prevent clumps, ensuring a light cake.
3. Don’t overmix: When folding in the egg whites, be gentle. Overmixing can deflate the batter and result in a denser cake.

Storage Tips

• Room temperature: Keep the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: You can refrigerate it for up to a week, but the texture may change slightly.
• Freezing: For longer storage, freeze slices individually. Wrap each slice in plastic wrap and then in foil to maintain freshness.

Conclusion

This Fluffy Chiffon Cake is a testament to the beauty of simple ingredients transformed into something truly delightful. With its light and airy texture, it serves as a wonderful base for various toppings or simply enjoyed as is. Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe is straightforward and rewarding. So, gather your ingredients and enjoy the process of creating this delicious chiffon cake! Happy baking!