This Is The Softest, Fluffiest Cake You Need To Master
This is one of the most basic cake recipes, ever.
If you love soft and fluffy cakes with a tender crumb and infinite possibilities with flavor, you need to learn to make a classic chiffon cake recipe. It should be your go-to cake recipe!
What makes a chiffon cake recipe an easy, no-fail recipe?
A classic chiffon cake recipe requires just six main ingredients: eggs, flour, sugar, water, oil, and baking powder. Unlike simpler cake recipes like the sponge cake or the genoise cake, the chiffon cake requires baking powder. It's this ingredient that will make your cake a success every time.
While the egg whites beaten to stiff peaks can and will be the main leavener of the cake, the baking powder guarantees that it does rise. That's why it's important to add it to this type of cake.
If you're looking for a recipe that will almost never fail, then the chiffon cake recipe is the recipe you should master. Here are all the tips you need to make sure that every chiffon cake recipe you make is a rising success:
1 Check the baking powder.
The only way that a chiffon cake will not be a complete success is if the baking powder you use is not active anymore. Not to worry. There's a simple way to determine if the baking powder you have is still active: hot water. Just add a little baking powder to hot water and if it bubbles up, you know it's still good to use. If it doesn't bubble at all, toss it out and grab a new pack.
2 Whip the egg whites to stiff peaks.
The other leavening ingredient is the egg whites. These need to be beaten until stiff peaks and the only way to do this is to whisk it well. There should be no liquid egg whites at the bottom of the bowl when you're done and the egg whites should be able to hold a peak very well.
3 Mix it just right.
One other point that many may disregard is the mixing of the batter. Many have a tendency to overly mix batters and possibly making the texture of the cake tough but there is also the danger of not mixing it enough. Undermixing batters can result in a sunken cake with pockets of dry ingredients or liquid spots in the cake.
The solution? Scrape the sides and bottom of the bowl with a flexible silicone spatula and mix it just until there is no longer any visible flour or dry ingredients left. Then, run the mixer again for five seconds on High or give it another five complete folds with your spatula just to make sure. That's just enough to ensure the mixture is well mixed and overly so.
4 Bake it until it springs back.
The chiffon cake is a beautiful airy cake. You're going to want to bake it completely until a finger pressed into the center springs back pretty readily. A cake tester should confirm its doneness but this finger test is a great indicator that your cake will be soft and fluffy.
5 Completely cool it.
One of the tricks of chiffon cake baking is letting it cool upside down. That's because you spent so much time ensuring that it rises that we want to make sure it doesn't deflate as it cools. You might notice that chiffon cakes cooled in their pans shrink considerably and that's why this step is necessary. You can do this by setting the cake pan upside down on a wire rack. You can brace it with chopsticks on two sides.
Now that you're equipped with all the tips and tricks you need to make a soft, fluffy chiffon cake, try these fantastic and delicious chiffon cake recipes to start your mastering of this easy cake recipe.