Description
A light and airy chiffon cake with soft texture and delicate flavor. This foolproof recipe uses egg whites and oil for perfect height and fluffiness.
Ingredients
Scale
5 eggs (separated), 70ml milk, 65ml oil, 90g low-gluten flour, 10g cornstarch, 70g sugar (divided), 5ml lemon juice
Instructions
Preheat oven to 160°C. Separate eggs. Whisk yolks with milk and oil. Add sifted flour and cornstarch. In a clean bowl, beat whites with lemon juice, gradually adding sugar to medium-stiff peaks. Fold meringue into yolk mix. Pour into tube pan. Bake 40–45 mins. Invert and cool before removing.
Notes
Use cake flour for best texture. Don’t grease pan. Invert while cooling to keep the cake tall.
- Prep Time: 15
- Cook Time: 45
- Category: Cake
- Method: Baking
- Cuisine: Asian / European