Fluffy and moist! This melts in your mouth like a dream - it's Blue Poppy's classic chiffon cake that you'll absolutely love!
Ingredients
6 servings- Eggs3 (M-L) [1 L]
- Sugar (granulated sugar is fine)60g [20g]
- ★Water (or milk)35 ml [12 ml]
- ★Vegetable oil (avoid health oil)35 ml [12 ml]
- ★Cake flour60g [20g]
Directions
50 min- 1
Separate the eggs into yolks and whites. Sift the cake flour (60g) once. Measure the water (35 ml) and vegetable oil (35 ml) together.
- 2
Add 10g of sugar to the egg yolks and mix well with a whisk.
- 3
Gradually add the water (35 ml) and vegetable oil (35 ml) while mixing thoroughly.
- 4
Add all the sifted cake flour (60g) at once and mix from the center in a circular motion until the batter resembles pancake batter.
- 5
Add the remaining sugar to the egg whites in 3 portions and beat on high speed.
- 6
When fine bubbles form and the volume doubles, add half of the remaining sugar and continue beating.
- 7
If the meringue still looks watery even as stiff peaks begin to form, add the remaining sugar and continue beating.
- 8
When the foam rises in wavy, cloud-like peaks, reduce the speed and mix. When it becomes glossy, switch to a spatula and fold gently about 30 times by hand.
- 9
Add one scoop of meringue to the egg yolk batter and mix well with a whisk.
- 10
Add half of the remaining meringue and fold slowly from top to bottom.
- 11
Add the last of the meringue and fold gently, crushing any lumps of egg white until evenly combined.
- 12
Switch to a spatula and carefully mix from the bottom of the bowl to create a light and uniform batter.
- 13
Pour the batter into the pan and use the spatula to press it against the inner walls to remove air bubbles.
- 14
Bake in a gas oven at 180°C for 10 minutes. Once golden brown, make 5 cuts with a knife and continue baking at 160°C for 20 minutes.
- 15
When done, invert the pan onto a mug or similar object and let cool upside down.
- 16
Once cooled, carefully remove from the pan using a knife (or bamboo skewer if needed).
- 17
When sliced in the cooled state, you'll have a moist and fluffy chiffon cake.
Tips
Adding a small amount of sugar to the egg yolks makes it easier to fold in the meringue. The ideal meringue should form stiff peaks with a glossy appearance.
Nutrition
Per serving- Calories280 kcal
- Protein6 g
- Fat14 g
- Carbs32 g
- Sodium0.1 g
Fluffy and moist! This melts in your mouth like a dream - it's Blue Poppy's classic chiffon cake that you'll absolutely love!
Ingredients
6 servings- Eggs3 (M-L) [1 L]
- Sugar (granulated sugar is fine)60g [20g]
- ★Water (or milk)35 ml [12 ml]
- ★Vegetable oil (avoid health oil)35 ml [12 ml]
- ★Cake flour60g [20g]
Directions
50 min- 1
Separate the eggs into yolks and whites. Sift the cake flour (60g) once. Measure the water (35 ml) and vegetable oil (35 ml) together.
- 2
Add 10g of sugar to the egg yolks and mix well with a whisk.
- 3
Gradually add the water (35 ml) and vegetable oil (35 ml) while mixing thoroughly.
- 4
Add all the sifted cake flour (60g) at once and mix from the center in a circular motion until the batter resembles pancake batter.
- 5
Add the remaining sugar to the egg whites in 3 portions and beat on high speed.
- 6
When fine bubbles form and the volume doubles, add half of the remaining sugar and continue beating.
- 7
If the meringue still looks watery even as stiff peaks begin to form, add the remaining sugar and continue beating.
- 8
When the foam rises in wavy, cloud-like peaks, reduce the speed and mix. When it becomes glossy, switch to a spatula and fold gently about 30 times by hand.
- 9
Add one scoop of meringue to the egg yolk batter and mix well with a whisk.
- 10
Add half of the remaining meringue and fold slowly from top to bottom.
- 11
Add the last of the meringue and fold gently, crushing any lumps of egg white until evenly combined.
- 12
Switch to a spatula and carefully mix from the bottom of the bowl to create a light and uniform batter.
- 13
Pour the batter into the pan and use the spatula to press it against the inner walls to remove air bubbles.
- 14
Bake in a gas oven at 180°C for 10 minutes. Once golden brown, make 5 cuts with a knife and continue baking at 160°C for 20 minutes.
- 15
When done, invert the pan onto a mug or similar object and let cool upside down.
- 16
Once cooled, carefully remove from the pan using a knife (or bamboo skewer if needed).
- 17
When sliced in the cooled state, you'll have a moist and fluffy chiffon cake.
Nutrition
Per serving- Calories280 kcal
- Protein6 g
- Fat14 g
- Carbs32 g
- Sodium0.1 g
Tips
Adding a small amount of sugar to the egg yolks makes it easier to fold in the meringue. The ideal meringue should form stiff peaks with a glossy appearance.