31/07/2026
🍰 CHIFFON CAKE RECIPE
A. Yolk Mixture
* 6 egg yolks
* ½ cup sugar
* ⅓ cup cooking oil
* ⅓ cup water
* 1 tsp vanilla
* 1½ cups cake flour
* 1 Tbsp baking powder
* ¼ tsp salt
B. Meringue
* 6 egg whites
* ½ tsp cream of tartar
* ½ cup sugar
👨🍳 PROCEDURE
1. Preheat oven to 160°C.
2. Beat egg yolks and sugar until light and creamy.
3. Add oil, water, and vanilla. Mix well.
4. Sift cake flour, baking powder, and salt. Gradually mix into the yolk mixture until smooth.
5. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
6. Gently fold the meringue into the yolk mixture in 3 batches. Do not overmix.
7. Pour into an ungreased chiffon/tube pan and gently tap to remove large air bubbles.
8. Bake for 50–60 minutes, or until a toothpick comes out clean.
9. Immediately invert the pan and cool completely.
10. Remove the cake carefully from the pan.
11. Frost and decorate with Swiss Meringue Buttercream (SMBC).
