Instructions
Prepare the egg yolk mixture:
In a mixing bowl, whisk together the egg yolks, milk, and oil until smooth.
Sift in the low-gluten flour and cornstarch, and whisk again until lump-free and silky.
Beat the egg whites:
In a separate, clean bowl, use an electric mixer to beat the egg whites and lemon juice until foamy.
Gradually add in the sugar (about 1 tablespoon at a time), continuing to beat until you reach stiff, glossy peaks.
Combine the batters:
Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Then carefully fold in the remaining whites using a spatula. Be gentle to preserve as much air as possible — this is the key to the cake’s fluffiness.
Bake:
Pour the batter into an ungreased chiffon or angel food cake pan (about 20 cm).
Tap the pan lightly to remove large air bubbles.
Bake in a preheated oven at 160°C (320°F) for 50–60 minutes, or until a skewer inserted comes out clean and the top springs back when touched.
Cool upside down:
Immediately invert the pan and let the cake cool completely upside down (use a bottle or cake rack).
This prevents the cake from collapsing and keeps its tall, fluffy shape.
Unmold and serve:
Once fully cooled, gently run a knife along the edges to release the cake. Slice and serve as is, or dust with powdered sugar, drizzle with glaze, or top with whipped cream and berries.
Tips & Variations
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Don’t grease the pan — this helps the batter cling to the sides and rise higher.
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Add vanilla extract or grated citrus zest for extra flavor.
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Try pairing with a fruit compote or citrus curd for a refreshing finish.
Storage
Store in an airtight container at room temperature for up to 3 days.
You can refrigerate it for longer freshness — just bring it to room temperature before serving to restore its soft texture.
Conclusion
This Soft & Fluffy Chiffon Cake is the epitome of light and tender. With just a few basic ingredients and the right folding technique, you’ll create a stunningly airy cake that delights every bite. Perfect for birthdays, tea time, or just because — once you try it, you’ll keep making it again and again!
