📝 About This Recipe
Born in 1920s California, the Chiffon cake is a marvel of pastry engineering, combining the richness of a butter cake with the ethereal lightness of a sponge. By using vegetable oil and whipped egg whites, this cake achieves a moist, tender crumb that stays soft even when refrigerated. Infused with aromatic vanilla bean and a hint of citrus, it is the ultimate elegant centerpiece for any celebration.
🥗 Ingredients
Dry Ingredients
- 2 1/4 cups Cake Flour (sifted twice for maximum aeration)
- 1 1/2 cups Granulated Sugar (divided into 1 cup and 1/2 cup portions)
- 1 tablespoon Baking Powder
- 1 teaspoon Fine Sea Salt
The Liquid Base
- 7 large Egg Yolks (at room temperature)
- 1/2 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 3/4 cup Cold Water
- 2 teaspoons Vanilla Bean Paste (or the seeds of one vanilla bean)
- 1 teaspoon Lemon Zest (finely grated)
The Meringue
- 7 large Egg Whites (strictly free of any yolk particles)
- 1/2 teaspoon Cream of Tartar (essential for stabilizing the foam)
Optional Garnish
- 2 tablespoons Powdered Sugar (for dusting)
- 1 cup Fresh Raspberries
- 1 cup Heavy Cream (whipped to soft peaks for serving)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure you have a 10-inch tube pan (angel food cake pan) ready; crucially, do NOT grease the pan, as the cake needs to 'climb' the walls to rise.
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2
In a large mixing bowl, sift together the cake flour, 1 cup of the granulated sugar, baking powder, and salt. Sift a second time to ensure no lumps remain.
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3
Make a well in the center of the dry ingredients. Pour in the egg yolks, vegetable oil, water, vanilla bean paste, and lemon zest.
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4
Using a whisk or an electric mixer on medium speed, beat the yolk mixture until smooth and satiny. Do not overmix, but ensure all flour is incorporated.
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5
In a separate, perfectly clean glass or metal bowl, begin beating the egg whites and cream of tartar on medium-low speed until foamy.
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6
Increase the mixer speed to medium-high and gradually add the remaining 1/2 cup of sugar, one tablespoon at a time.
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7
Continue beating until the egg whites form stiff, glossy peaks that stand straight up when the beaters are lifted. This is the 'meringue' stage.
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8
Gently scoop about one-quarter of the egg whites into the yolk batter. Use a rubber spatula to stir it in; this lightens the base before the final folding.
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9
Add the remaining egg whites. Using a large spatula, fold them in with a 'cut and turn' motion: cut down through the center, scrape the bottom, and fold over. Do this gently until no white streaks remain.
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10
Pour the batter into the ungreased tube pan. Run a knife through the batter in a circular motion to remove any large air pockets.
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11
Bake for 55 to 60 minutes, or until the top springs back when lightly touched and a wooden skewer inserted into the center comes out clean.
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12
Immediately upon removing from the oven, invert the pan onto its legs or over the neck of a glass bottle. Let the cake cool completely upside down (about 1.5 to 2 hours) to prevent it from collapsing.
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13
Once cooled, run a thin offset spatula or knife around the edges of the pan and the center tube to release. Invert onto a serving plate.
💡 Chef's Tips
Never grease your chiffon pan; the batter must grip the sides to rise properly. Ensure your egg white bowl is completely fat-free; even a drop of yolk or oil will prevent the whites from reaching stiff peaks. Cooling the cake upside down is non-negotiable; it stretches the protein bonds while they set, ensuring maximum height. Use 'Cake Flour' rather than All-Purpose for a significantly more delicate and tender crumb. If you don't have a tube pan, you can use two 9-inch round pans, but keep a close eye as the baking time will reduce to 30-35 minutes.
🍽️ Serving Suggestions
Dust lightly with powdered sugar and serve with a dollop of chantilly cream. Pair with a glass of crisp Moscato d'Asti or a light Earl Grey tea. Serve alongside a vibrant macerated berry compote (strawberries, blueberries, and sugar). For a citrus twist, drizzle with a simple glaze made of lemon juice and icing sugar. Toast a thick slice the next day and serve with a spoonful of lemon curd.