Fluffiest Chiffon Cake Recipe (A Complete Guide!)
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- Опубліковано 8 вер 2024
- Today, I’m guiding you through how to make the incredibly fluffy and moist vanilla chiffon cake! You’ll only need 6 simple ingredients (one of them is water!), which you can get at any grocery store. This fluffy, like a cloud chiffon cake, melts in your mouth. I always end up eating a few slices! Let us know if you tried it at home, how it turned out, and how you enjoyed it for your special event! I am also answering a lot of questions I’ve got through the past years about chiffon cake, such as “Why didn’t my chiffon cake rise much?”, “Why did it deflate?”, “Can I use all-purpose flour instead?”… and many more!
📌 Ingredients To Make Vanilla Chiffon Cake
For a 7-inch chiffon cake pan (the bottom: 6-inch, the top: 7-inch)
• Egg yolk: 70 g (4 yolks)
• Vanilla beans: 1/2 pod (or vanilla extract: 1/2 tsp)
• Granulated sugar for yolks: 25 g (2 Tbsp)
• Water: 60 g (1/4 cup)
• Oil: 40 g (1/6 cup)
• Cake flour: 80 g (2/3 cup) *Use all-purpose as an alternative.
• Egg white: 132 g (4 eggs)
• Granulated sugar for egg whites: 50 g (1/4 cup)
Bake (Preheated) at 340ºF (171ºC) for about 40 minutes.
* Adjust the baking time, depending on the size of the pan, thickness of the batter, oven, etc.
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
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OMG I took soo long to upload a new video😭 Thank you for watching it if you are still here to support🙏🏻❤️ I tried to cover all the chiffon cake questions I got in the past years. Let me know if I missed anything, I’ll answer questions as many as possible! Happy weekend☀️
The waiting was worthy and I am glad to see you back! Thank you for your sharing knowledge!
And last but not least- Congratulations on your new member of the family ❤😊🥰
Thank you so much!😊 I so appreciate you came back after a long wait💓
@@PastryLivingwithAya
You don’t know how we wait eagerly your videos and when you don’t show up we know that you’re coming with special receipts ❤
Thank you so much for your beautiful and helpful receipts 😊
It would be appreciated if you may make a video on the Japanese souffl cheesecake 😅
How sweet🤗💓 Thank you for waiting!! And that's a good one! Checked📝
Aya, I would pay good money for a comprehensive online pastry / baking course from you. Your skills are unmatched as is your knowledge. Please consider it, I know others would be interested also! ❤️
I love the fact that you show us examples of the cake with baking powder, with a nonstick pan, with all purpose flour, etc. It's so helpful to see a visual comparison!
Thanks so much!😊 we won’t know until we see them!
Aya,you are very professional,you teach very well with patience and you take the time to answer each of our questions.Thank you so much.
Dear AYA, You have a new born, don't you ever need to feel pressure to upload any vdo at all. We can always wait patiently and will always be here to support. Thank you for this wonderful tutorial.....w Love!
Thank you for understanding! I appreciate your support always💓
Thank you for such a comprehensive instructional video on making a chiffon cake. You give me the confidence to try out your recipes by following your clear instructions. I always look forward to a new video upload.
Thank you so much😊 I feel so happy every time I hear that you feel like you can do it after watching videos💓 We just need some tips and tricks! Thanks a lot for watching my videos!
This video is great. I finally understand how sponge cakes work.
We tried your Tres Leches recipe a couple of weeks ago and it was delicious.
Thank you so much for sharing your expertise!
Awesome!!! I'm so glad😌💓 Thanks for trying the tres leches cake recipe too!
Omg a revisited chiffon cake video? I'm soo grateful! I use your video EVERY single time I make chiffon and I always convert it to bigger scales. Thank you so much for your video, I will make sure to watch a gazillion times XD really tho, I appreciate it. Your chiffon has been an amazing game changer in my baking world.
Thank you so much! I'm glad that you've been using it😊 You may notice the amount of ingredients changed slightly, I made it a bit more simple!
Thank you Aya, as always a very comprehensive recipe and video.
Glad you liked it!!
I love all your recipes!!!❤ Turns out so beautiful and perfect!
Thank you😊 Thank you for making them!!
Amazing thank you! Can you please share your chocolate Italian macaron recipe 😊😊
I was actually just thinking about it recently!
Thank you, my favorite channel 🙏
Aww thank you😊💓
Very informative! Thank you so much for baking so many cakes samples. It really helps to see the differences.
Glad it was helpful!😊
Thank you for showing us the different types of sponge cakes. I’m excited to try this for the 4th of July.
It'll be perfect for the 4th of July! Not a huge hassle yet impressive😊
I gonna try it. Thanks for your great tutorial! I like your videos.🥰
You’re welcome 😊 I hope you'll liked it!
Hi Aya..thank you for the detailed explanation, it was really helpful for novice baker like myself. Wonder if you can do a tutorial or perhaps suggest ingredient combi for a coffee banana chiffon cake? Looking forward to it if you can. Thanks Aya!
Fancy cake to impress the in-laws. Blessings for your growing family.
Thank you! For sure!😁
Fantastic and comprehensive video!
Looks so delicious!!! Thank ypu for going so in depth into all the questions!!!
Any time!🤗 Thanks for watching!
Thank you for your great instruction. I'm trying to figure it out while baking in the oven with or without a fentilator.
I normally bake with a fan for almost any dessert, but this depends on the oven! In the past, I had one oven that worked better without a fan.
Super sis👌 and u look like doll 😊
Thank you 😊
Yesss i was waiting for it 😍 thank youuu i have problems with chiffon cake i will try it ❤ thank youuu
You're welcome 😊 I hope it'll be a success!
I ow 😊
Looks Amazing❤I'd like to see you make a hot milk sponge cake next🤩Pretty please😊
It's a good one!!
You may try to whip the egg whites less stiff (i.e. to medium peaks) for a finer crumb.
Just a little bit softer meringue works fine for the recipe. I like whipping it that much, especially because I want to make it tall😊
Hello Aya I love your videos, always so informative! I was wondering if you knew how to make a chocolate chiffon , if I add coco powder would I need less cake flour etc ? 🙏🙏
Amazing an delicious my sister looking really delicious
Thank you!😋
Thanks you for sharing. The cake look so soft and moist. Can wait to try it.
Can you show us how to convert a chiffon cake (like your 7 inches pan) to a bigger size pan, like an 10inches pan. Thanks
Thank you! It really is super soft😊 I would double a recipe for a 9-inch pan (the top diameter), so you could do a little bit more for a 10 inch pan if you like! It takes longer to bake the cake with a bigger pan, I would check from about 50 minutes with a 10-inch pan. The top should shrinks a bit just like in the video, when the center is cooked through.
I'm here! I'm looking for more inspiration on how to utilize our strawberries. Please make some more strawberry recipes😊
I love strawberries too😊
In your Fluffy Strawberry cream cake, chiffon cake video you whipped the egg whites to medium peaks and not stiff peaks, are these both still considered chiffon cakes? Just wanted to understand the difference.
Also, does mixing the flour until no lumps cause gluten formation and a chewy cake? Thank you.
Great teacher
Thank you🤗
Question - In many recipe such as this one (whipping egg yolk w sugar) u use a lot of "hand" whipped for a long time. Can you use mixer at low speed instead? What is the difference? I use mixer while mixing the custard and it seems to be fine.
Your explanation with the chart of diff types of sponge cake is awesome! Thank you.
You totally can! I hand-whip it often, just because it's relatively quick and I have one less thing to wash later😅 I also needed some exercise for my dull body😁
True! Simply making artisan bread only, I wash things nonstop thru the day. Above all, my old hand n arthritis wrist r complaining a lot. Lol
Do u have any good recipes for light savory cookies? Not just w cheese but some sesame, grains etc but light n tasty. 😂 hopefully kids like them too
What is tge best way to clean the same type of sifter in the video? I always have residue.
What causes an eggy bottom after it is baked.
I hear you! I use a shower head attached to the sink or use a dishwasher. When I need to wash my hands, I run water on both sides, from different angles, to drop the residue stuck😁
When the cake is eggy on the bottom, I think it means it is slightly underbaked, and the cake sinks more because of this. Try baking it a little bit longer the next time! - The surface of the cake should shrink slightly when the center is fully cooked. (Check the video to see how that looks like!)
Hey there gorgeous lady ummm new mummy I hope you’re new bubby is doing well and his big sister is doing well with the new addition ❤❤❤❤❤
May I ask if you would recommend I use a silicone tube pan instead. Because I have so much trouble removing the chiffon cake from an ungreased chiffon pan. Any advise?
The cake deflates more with a silicone pan, so I would not recommend it if you want to keep it a bit taller and fluffier. I recommend an aluminium tube pan. I'm showing how I remove the cake from the pan in the video, you can do it easily in that way!
👍👏👏
Can I know how to use this recipe to make pandan chiffon cake?
I actually have never used pandan, but I assume you can alternate some of the water with pandan juice or add some pandan paste!
@@PastryLivingwithAya thanks a lot. I'll give it a try.
Can I use a 9-inch tube pan for this recipe?
Yes! You can make the double batch for a 9" pan. It'll take longer time to bake it, I would check from about 45 minutes!
@PastryLivingwithAya thank you so much! 🥰
your name is Aya .This is an Arabic name and you look from East Asia. I don’t know if you are Japanese, Korean or Chinese and you speak English. Isn’t this a strange mix??🤔🤔🤔
I didn't know! It is actually Japanese name as well, meaning colorful with the kanji.