Tiffany Haney
Chiffon cakes are known for their light and fluffy texture, achieved by using oil or other melted fats instead of solid fats. The egg whites are whipped until stiff peaks form, creating a meringue that is then folded into the batter to create a majority of the leavening. The amount of batter needed for a chiffon cake depends on the size of the pan and the desired height of the cake. Typically, a chiffon cake batter is enough to make two 9-inch round layers or three 8-inch round layers. For a taller cake, slightly increasing the ingredients is recommended. The pan should be greased only on the bottom to allow the cake to cling to the sides and rise properly. Aluminum pans are preferred for chiffon cakes, and the cake is traditionally baked in a tube pan but can also be baked in layers.
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What You'll Learn
Chiffon cake pan alternatives
Chiffon cakes are traditionally baked in a tube pan. However, they can also be baked in regular cake pans. If you're using a tube pan, grease only the bottom of the pan and not the sides or the tube. If using a regular cake pan, line the bottom with parchment paper and grease the bottom and sides of the pan.
When using a regular cake pan, it is important to note that the larger the pan, the less stable your cake will be. This is because chiffon cakes achieve their volume by whipping up egg whites until stiff peaks form, and a larger pan will require more volume. To ensure the cake rises properly, use an aluminum cake pan and do not grease the sides of the pan. The chiffon should cling to the sides as it rises. You can also use a cake ring with acetate around the sides to hold the layers together during assembly.
If you're concerned about the amount of batter to use, you can weigh each filled pan on a scale to ensure they're consistent. As a general guide, a 3-inch tall cake pan should be filled about 1 inch from the top, and this will typically rise flush with the edge of the pan. For a two-layer cake, you can use two 9-inch round pans or two 8-inch round pans. For a three-layer cake, you can use three 8-inch round pans.
It's worth noting that some bakers suggest making a genoise cake instead of a chiffon cake when using a regular cake pan. Genoise cakes contain butter instead of oil, which makes them more stable and gives them a richer flavor. The addition of butter and the batter mixing method help stabilize the cake, making it less likely to shrink or deflate.
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How to prepare the pan
Chiffon cakes are traditionally baked in a tube pan, but they can also be baked in regular cake pans. If you are using a tube pan, grease only the bottom of the pan and not the sides or the tube. If using a regular cake pan, line the bottom with parchment paper and grease the bottom and sides of the pans.
Chiffon cakes rise a lot, so the pan should be taller than the cake. The cake will stick to the pan, so don't butter or flour the pan sides or bottom, or use baking paper. If the batter doesn't stick, the cake will fall out when you turn the pan over, and it will be dense. Chiffon batter will stick to anything, so don't worry if you have non-stick pans.
If you are using a regular cake pan, the chiffon should cling to the sides to rise. Run a paring knife or palette knife around the edge to release the cake after cooking.
To prepare the pan, preheat the oven to 325°F to 350°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
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How to make the batter
Chiffon cakes are made with oil or other melted fats instead of solid fats, which creates a very moist texture. The egg whites are whipped into a meringue and folded into the batter to create a fluffy texture. Here is a step-by-step guide on how to make the batter for a chiffon cake:
Prepare the dry ingredients
Preheat your oven to 325°F (165°C). Prepare your pan by lining it with parchment paper or wax paper. If using a tube pan, only grease the bottom of the pan, not the sides. If using a regular cake pan, line the bottom with parchment paper and grease the bottom and sides. Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and whisk together to combine.
Mix the wet ingredients
In a medium bowl, whisk together the egg yolks, water, oil, and vanilla until pale and frothy. You can also add other liquids such as orange juice or passion fruit juice.
Combine the dry and wet ingredients
Make a well in the dry mixture and pour in the liquid mixture. Mix together with an electric mixer for about 2-3 minutes until light and fluffy.
Whip the egg whites
In another bowl, whisk the egg whites until frothy. Add in cream of tartar to help create volume and stability. Slowly add the remaining sugar and beat until stiff peaks form.
Fold the egg whites into the batter
Gently fold the egg whites into the batter in two batches, being careful not to deflate the egg whites. Use a light hand and a cutting motion to combine the mixture without knocking out the air.
Now your batter is ready to be poured into your prepared cake pan and baked!
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How to bake the cake
Chiffon cakes are light, fluffy, and moist. They are traditionally baked in a tube pan, but can also be baked in layers. The cake rises by whipping up the egg whites until stiff peaks form, so it is vital that there is no egg yolk or grease in the bowl when doing this. Oil inhibits foam formation in egg whites, but adding sugar and cream of tartar helps create more volume and stability.
Ingredients:
- 2 1/2 cups (280g) cake flour
- Baking powder
- Salt
- 1 1/2 cups sugar
- Orange juice
- Oil
- Egg yolks
- Egg whites
- Cream of tartar
Instructions:
- Preheat the oven to 325°F-350°F.
- Prepare two 9” pans, one 12” cake pan, or one 9”x 13” sheet pan by lining with parchment or wax paper.
- Sift cake flour in a bowl and add 1 cup of sugar, baking powder, and salt. Set aside.
- Mix together the orange juice, oil, and egg yolks.
- Make a well in the dry mixture and pour in the juice mixture. Mix for about 2-3 minutes with an electric mixer until light and fluffy.
- In another bowl, whisk egg whites until frothy. Add in cream of tartar.
- Slowly add the remaining 1/2 cup of sugar to the egg whites. Beat until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into the prepared cake pans.
- Bake for about 30-45 minutes. The cake is ready when a wooden skewer or cake tester comes out clean, or when the cake springs back when lightly pressed.
- Loosen the sides with a knife or spatula and invert the cake onto a rack almost immediately. Do not let it cool down in the pan, or the cake will deflate.
- Allow the cake to cool completely before assembling or frosting.
Some additional tips for success:
- Use an aluminum pan with a removable base. Do not use a non-stick pan.
- Do not grease the pan. The cake needs to cling to the sides and centre as it rises, otherwise, it will collapse.
- If using a tube pan, grease only the bottom of the pan, not the sides or tube.
- If using a regular cake pan, line the bottom with parchment and grease the bottom and sides.
- If you want to make a taller cake, slightly increase the ingredients. You can bake any extra batter in cupcake liners.
- Get an oven thermometer to ensure your oven reaches the desired temperature.
- Chiffon cake needs more heat from the bottom of the pan to help it rise, so place the cake pan on a lower rack in the oven.
- Do not open the oven door during the baking process.
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How to cool the cake
Chiffon cakes are light and fluffy cakes that are traditionally baked in tube pans. They can also be baked in regular cake pans, but the larger the pan, the less stable the cake will be.
Chiffon cakes are delicate and can easily collapse, so it's important to follow the proper cooling procedure to ensure the cake stays light and fluffy. Here are the steps to cool your chiffon cake:
- Remove the cake from the oven: When the cake is done baking, take it out of the oven. Be careful not to over-bake the cake, as this can make it more challenging to remove from the pan.
- Loosen the sides: Use a knife or metal spatula to loosen the sides of the cake from the pan. This step is crucial as chiffon cakes need to be able to pull away from the pan's sides to cool upside down properly.
- Invert the cake: Turn the cake upside down onto a metal rack or a sturdy surface. This step is essential to prevent the cake from collapsing. By cooling upside down, you allow the egg-based structure to cool and set gradually. The weight of the cake is supported by the pan until the egg foam is strong enough to hold it.
- Allow the cake to cool partially: Let the cake cool in this inverted position for a while. The cake should still be warm, but not too hot, as super-hot cake can break easily.
- Remove the pan: Once the cake has cooled slightly, you can remove it from the pan. Be gentle and careful during this step to avoid damaging the cake.
- Continue cooling: Place the cake right-side up and let it cool completely. The cake is now ready to be decorated or served!
Remember, it is crucial to cool a chiffon cake upside down to prevent it from collapsing and becoming dense. The egg whites in the batter provide structure, and by cooling the cake upside down, you give them time to set properly.
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Frequently asked questions
The most common chiffon cake pan size in Japan is 17 cm. If you use a 17-cm pan, the cake will be shorter than if you use an 18-cm pan. You can increase the ingredients slightly to make a taller cake.
This chiffon cake batter recipe will make two 9-inch round layers or three 8-inch round layers.
This chiffon cake batter recipe will make two 9-inch round layers or three 8-inch round layers.
You can prepare one 12-inch cake pan with this recipe.
You can prepare a 9" x 13" sheet pan with this recipe.
