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DIY Girl’s Guide to Baking the Perfect Chiffon Cake
It’s an undisputed fact in our family that my mother and I are masters of our domain when it comes to baking chiffon cake. Friends and family constantly request our recipe and time and time again we’ve been told the recipe doesn’t work. Listen up my fellow Martha Stewart wannabes…there is nothing wrong with the recipe. It’s tried and true. My mom has been baking this cake since 1978.
The BEST way to dress up a Chiffon Cake...Whipped Cream, chopped Skor Bars and homemade caramel sauce. Completely divine!
There is no special secret to our success. You don’t need special equipment (ie. any stand mixer will do you don’t HAVE to use a Kitchenaid). There is no secret ingredient (like cake flour…regular all-purpose works just fine). I know it’s discouraging when the cake doesn’t turn out but the only advice we can give you is PRACTICE makes PERFECT chiffon cake.
The not so secret recipe (Purity Cookbook)
Chiffon Cake
Part I
- 6 egg whites
- 3/4 cup sugar
- 1/2 tsp cream of tartar (if you don’t have this in your pantry, a tsp of Vinegar will do)
In a large mixing bowl beat egg whites and cream of tartar, gradually adding in the sugar. Continue beating until very stiff and shiny. Do not over beat. NOTE: Do not use the egg whites if they collapse and become watery. The cake WILL NOT turn out.
DIY Girl Tip: Beat egg whites at a medium speed. Turn the mixer to maxium speed when the egg whites just begin to become shiny and stiff. Beat at maximum speed for another 1-2 min.
Part II
- 6 egg yolks
- 3/4 water
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 1/2 cup of flour
- 1 tsp salt
Sift together flour, baking powder and salt in bowl and set aside. In a mixing bowl, beat together egg yolks, vegetable oil, sugar, water and vanilla. Add the flour mixture and beat until batter is smooth. Using a spatula, fold egg yolk mixture (part II) into the egg white (part I) until well blended. Turn into a 9 to 10 inch spring form pan (that’s right, I said spring form, not a tube pan which most recipes will call for). Bake in a preheated 350 degree oven for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan over wire rack. When cool, loosen edges with a knife and remove from pan.
Beautiful results! Proof there is nothing wrong with the recipe...
DIY Girl’s Tips and Tricks to mastering the art of baking chiffon cake
- Do not alter the recipe in any way. If you double the recipe, it will not turn out.
- Be sure to preheat your oven.
- Do not use non-stick bakeware – Trust me, your cake will be a flop…literally.
- Never replace the sugar with alternative sweeteners such as Splenda. Your cake will not turn out and yes, I have tried because my FIL is diabetic.
- When in doubt, bake the cake for the full 65 min as taking it out early will result in disaster.
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