Guys! I’ve got a great recipe for you this week. I have been making chiffon cakes for a very long time and I have finally found the best ratios and ingredients. Are you ready for the BEST Chiffon Cake!?
To make this chiffon cake, it is imperative that you have an aluminum tube pan (without nonstick coating). The main reason this cake rises is that the cake climbs up the walls of the pan. If there is a nonstick coating, the cake will collapse. I use this pan.
The best way to make this cake work is to have an electric mixer. You do need to get your egg whites to stiff peaks (which is really hard to do by hand, trust me). If you have strong arms, go ahead… but don’t blame me if it takes a really long time! 🙂Greek yogurt is a new found addition that makes this cake really moist. I used the Trader Joe’s brand of Nonfat Greek Yogurt (vanilla flavor) (NOT SPONSORED). You could use any kind of nonfat greek yogurt.When I made this recipe the first time, I freaked out inside because I added vinegar instead of lemon juice and the batter smelled bleh. But, I continued the recipe and it was completely fine! So, if you don’t have lemon juice, just use apple cider vinegar.
Final thing: cake flour. For the recipe, I have actually used all purpose flour and it turns out fine. But, if you use cake flour, it makes the cake even better. So they both work but cake flour is better.Check out this recipe and you will definitely not regret it. Now you don’t have to buy cake!
5 Word Summary:
Tried and true
If you love fluffy cakes, check these recipes out!
The BEST Chiffon Cake
This is the most airy and fluffy cake you will ever try! It literally tastes like eating a cloud or pillow cushion.
for the egg yolk batter:
- 5 egg yolks
- 20 g castor sugar
- 60 g neutral oil
- 1 tsp lemon juice
- 150 g nonfat greek yogurt (preferably plain or vanilla flavored)
- 130 g cake flour
for the egg whites:
- 7 egg whites
- 1 tsp cream of tartar
- 90 g castor sugar
In a large bowl, combine the ingredients for the egg yolk batter.
In the bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks. Then start to gradually add the sugar until stiff peaks.
Fold the egg whites, a third at a time, into the egg yolk batter. Pour into an UNgreased tube pan. Level out with a spatula and drop the pan an inch from your counter to knock out big air bubbles.
Bake at 350 degrees F for 55 minutes or until golden brown and when you shake the pan, nothing should wobble.
Invert the pan right when you take it out of the oven. Allow to cool completely before taking the cake out of the pan. Remember you did not grease the pan so you will need to run a spatula or knife around the pan and tube to loosen the cake.