Welcome to my kitchen, where today we're mastering the art of the perfect This iconic dessert is renowned for its unbelievably light, airy texture and delicate sweetness that simply melts in your mouth. It's an elegant, cloud-like treat, perfect for any occasion, and surprisingly simple to achieve at home!
📜 Ingredients
6 large eggs, separated
100g granulated sugar, divided (50g for yolks, 50g for whites)
70ml neutral vegetable oil (like canola or sunflower)
80ml full-fat milk
1 teaspoon vanilla extract
100g cake flour, sifted
1/2 teaspoon cream of tartar (or 1 teaspoon lemon juice)
Pinch of salt
📝 Instructions
- Preheat your oven to 160°C (325°F). Do not grease or flour your chiffon cake pan (a 20cm/8-inch tube pan with a removable bottom is ideal).
- In a large bowl, whisk together the egg yolks, 50g of granulated sugar, vegetable oil, milk, and vanilla extract until well combined and smooth.
- Gradually sift the cake flour into the egg yolk mixture, whisking gently until just combined. Be careful not to overmix; a few small lumps are acceptable. Set aside.
- In a separate, very clean, large bowl, add the egg whites. Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar (or lemon juice) and the pinch of salt.
- Increase the mixer speed to medium-high and gradually add the remaining 50g of granulated sugar, a spoonful at a time. Continue beating until stiff, glossy peaks form (when you lift the whisk, the peaks should hold their shape firmly).
- Gently fold one-third of the whipped egg whites into the egg yolk batter to lighten it, using a spatula.
- Add the remaining whipped egg whites and continue to fold gently until no white streaks remain. Be careful not to deflate the meringue, as this is what gives the cake its signature airy texture.
- Pour the batter into the ungreased chiffon cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched.
- Immediately invert the cake pan onto its feet (if it has them) or onto a bottle neck to cool completely upside down for at least 1.5-2 hours. This prevents the cake from collapsing.
- Once completely cooled, use a thin knife or spatula to carefully loosen the cake from the sides and bottom of the pan. Slice and serve!
💡 Chef's Tips
- Do not grease your chiffon pan! The batter needs to cling to the sides of the pan to climb and achieve its height and airy structure.
- Ensure your egg whites are completely free of any egg yolk, as fat can prevent the whites from whipping up properly. Using a very clean, dry bowl and whisk is also crucial.
