Oh my love for chiffon cakes, I've been making so many I've lost count.
I still remember how my first failed miserably!
I couldn't figure out what went wrong? It collapsed and the sponge was too heavy.
I blamed the recipe and moved on to another yet failing again! I've tried so many different recipes from the Internet to baking books not one gave me the perfect chiffon!
I didn't want to give up so I started comparing different recipes on the internet.
There were hundreds of variations and all the pictures looked so good with big fluffy cakes but none really gave me satisfiying results.
Fed up searching, I started to experiment with the last recipe which was quite close to a successful chiffon that I've baked.
I made 3 adjustments to it and I made my first "Perfect" chiffon cake!
I'm sharing this recipe hoping you will never fail on a chiffon cake!
But having said that, if you do fail it's not my recipe.
It's probably your oven!
I've given this recipe to a few friends and they all have different results! One from being under baked and the other over baked. I bake mines at 180c for an hour and it is perfect every time.
My recipe is for a large chiffon cake. I couldn't buy a smaller tube pan as they never have them in stock. So this is why I've created this recipe to fit into my huge 10 inch tube pan.
So you'll need a 10 inch chiffon tube pan or you could split it into two smaller tube pans.
But cooking time will be less. You need to work that out as I haven't baked anything smaller.
This recipes is for an Orange chiffon cake, you can replace the orange juice with other liquids to make different flavours.
Zest of two oranges
130g fresh orange juice
6 egg yolks
70g caster sugar
95g corn oil
1/4 Tsp salt
155g plain flour
1 & 1/2 Tsp baking powder
7 egg whites
70g caster sugar
3/4 Tsp cream of tartar
Sift flour, salt and baking powder, set aside.
Place the egg yolk and 70g of sugar in a bowl and whisk, whisk this till you get to the ribbon stage.
Add the oil and whisk till your batter looks like thin mayonnaise.
Add the orange juice and zest and using a ballon whisk mix until combined.
Add the sifted flour mixture to the batter and gently whisk unil it has all combined.
You should have a thick batter with air bubbles. Set aside and move on to the next stage.
In a stand mixer, whisk egg whites till foamy and add the cream of tartar.
When the whites reach soft peak add remaining 70g sugar gradually till stiff peaks.
Fold in 1/3 of the meringue into the yolk batter till it all combines.
Continue adding 1/3 of the meringue until you have combined all mixture together.
Once you have mix all the meringue in and no streaks are visible, your batter should look like this. Thick and very fluffy.
Carefully pour in the batter to your tube pan.
Bake in a preheated oven at 180c for 1 hour.
The chiffon will look like this after 30 minutes, if it is browning too fast then cover it with some foil.
After an hour, check with a skewer to see if it's baked through.
Turn it upside down immedately to cool.
I've raised mines on a glass to let the air flow to it so it cools quicker.
Once cooled down completely, about an hour.
Release it out the pan and there you have it, one big fat fluffy chiffon cake!
It truly is soft and fluffy and since having this recipe, I've not once failed!