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A super easy and fluffy chiffon cake recipe, perfect for any occasion. This cake is light, airy, and delicately sweet, making it a delightful treat.
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Separate egg yolks and whites. → Prepare cake batter by mixing yolks with oil, milk, vanilla, sugar, salt, flour, and baking powder. → Prepare meringue by beating egg whites with cream of tartar and sugar until stiff peaks form. → Gently fold meringue into cake batter. → Bake in a water bath at 170°C for 25-30 minutes.
Separate egg yolks and whites. → Prepare cake batter by mixing yolks with oil, milk, vanilla, sugar, salt, flour, and baking powder. → Prepare meringue by beating egg whites with cream of tartar and sugar until stiff peaks form. → Gently fold meringue into cake batter. → Bake in a water bath at 170°C for 25-30 minutes.
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Ensure egg whites are completely free of any yolk for optimal meringue whipping.
Gently fold the meringue into the cake batter to preserve the airiness, which is crucial for a fluffy chiffon cake.
Baking in a water bath (bain-marie) helps to provide a moist baking environment and prevents the cake from drying out or cracking excessively.
Adjust baking time as needed, depending on your oven's calibration and the specific pan you are using.
The video uses an oval springform pan; a standard round chiffon cake pan or tube pan can also be used.
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