What a brilliant recipe and method - adapt the cooking method and time slightly and baked in the air fryer : covered the batter with foil, baked at 320°F (163°C) for 20 min, then removed the foil and continued baking at 300°F (149°C) for 15 minutes - 🙌🙌
I'm so glad to come across your simplified method of chiffon cake! So easy & quick! However, when the tins are overturned to cool, the cakes detached themselves out of the tins before being completely cooled. What could be the reason & how can I remedy that?
Hello! I think that's because of the non-stick surface of the cake pan. If the pan is quite new and surface is still extremely smooth, this may happened. This may sound strange but try to use something sharp and roughly scrape the pan surface... the thing that people say do not do to non-stick pan if not you'll destroy the surface 😅. Just roughly, you don't need to scrape all over. One of my pan was this way when I first use it so I use metal sponge scrubber to scrub it slightly and it works! Hope this helps 😀
I love your recipes. Turns fluffy yummy every single time. However I have this strong eggy smell every time but I cover it up with fruits. Is there a way to avoid that smell? I follow your recipe to the T, along with your baking instructions.
A strong egg smell/taste in cake usually can caused by: older eggs, or too many eggs or over-baking... if the cake turn out nice for you then apparently is not the 2nd or 3rd reason... maybe next time try using fresh eggs? If that is not the case for you either then I will suggest to add some extract to the cake. Since this one is original flavor, you can add a tsp of vanilla extract to it. Also, when whipping the egg white, use a tsp of lemon juice instead of cream of tartar. Lemon juice's acidity reacts with the sulfur compounds in eggs, breaking them down and reducing the smell. Hope this help ☺😍
Well from what I know, cake flour is similar to all purpose flour, only it has a lower protein and gluten content so it makes for a softer texture. I think that if you can't get cake flour where you're from then you can make a substitute with just all purpose flour and cornstarch just make sure to google the right measurements.
Thank you! ☺ The cup says 236 ml. But don't worry about the slight differences. I assume you are asking this for the whipped cream? When making the whipped cream frosting, especially for the first time, it's always good to have a little more because you may use more when frosting the cake than I did... so it's always better to have more than not enough. After making it for one time than you will know how much you actually use and you will have a better idea for the future 😀
I tried so many chiffon cake recipes but only yours came out perfectly. I did your recipe for 8 inch and it was perfect. Now i am trying to do 10 inch. So if u could tell me the recipe please. Thanks in advance
I'm SO glad it works well for you! Thanks for letting me know ☺. Honestly I've never bake a 10" cake before 😅 but I think using 8 eggs should give you enough batter: • 8 Eggs • 120g Veg. Oil • 120g Cake flour • 90g Milk • 135g Sugar • 1/2 tsp Cream of tartar As for baking time, I want to say the same but to be on the safe side, try adding just 5 more minutes. Use a skewer to test if it comes out clean before taking the cake out. Since you made this cake before, you will be able to kind of tell what it should look like when done. As for the whipping cream frosting, I think 2-1/2 cups of heaving whipping cream should be enough, with 1/2 cup of powdered sugar. 😀
Hi there, I love your recipes! Please tell me what the ingredients are if I want to make an 8inch or bigger Chiffon cake? I want to make this for my son’s birthday this weekend, but a bigger one. Thank you so much!
Hello 😀 The easiest way is just to double the recipe! I did that all the time when making an 8" cake. The batter will be quite full in the cake pan but it will work!
Thank you ☺! I'm so glad you enjoyed and try them! I have a roll cake video: th-cam.com/video/lFigFUwPIuk/w-d-xo.html You can just skip the pattern part in this video and look at the sheet cake 😀
Hello 😀They are not the same. Cake flour = low protein = less gluten = softest texture; All-purpose flour/plain flour = medium protein = moderate gluten; Self-raising flour = has more protein and gluten content, with additional ingredients like salt and baking powder. If you can't buy anything that label as "Cake Flour", you can use all-purpose flour. Measure it as what stated for cake flour in the recipe, then take out 2 tablespoon of it and add in 2 tablespoon of cornstarch. Hope this helps ☺
Do you mean flip the cake pan over and let it sit upside down on a cooling rack? if so, the cake will shrink more because the surface of the cake is touching the cooling rack. With the cake being upside down, we want to leave a gap underneath it so it will keep it's volume and fluffy texture. It will still shrink a little as it cools but it will be just a little bit and won't affect the overall fluffiness of the cake. Hope this helps ☺
thx for sharing. Before I don't have the confidence to bake chiffon cake because my cake always collapsed and mostly I prefer bake sponge cake. Now I love to bake chiffon cake with your recipe. But there something that I need to understand, does the cake need to be moistened before frosting? Because I did moist the cake with sugar water before frosting for my son cake but it turn out something funny when we eat it. I follow the sponge cake rule to moist it before frosting & thought it maybe the same rule for chiffon cake, am I did wrong? Please help me because this October will be my oldest daughter birthday & I don't want to ruined the party ❤
You're welcome! Thanks so much for watching! Personally I never moist chiffon cake with syrup/milk... You don't need to do that with chiffon cake because chiffon cake is supposed to be light and airy. The cake texture doesn't "support" syrup/milk well. Doing that may cause the cake to look and taste like it's under-baked. A lot of people do that for sponge cake because sponge cake is more crumbly... once you slice the sponge cake, it may be hard to hold together without falling apart, so they add syrup to moist the cake plus to make it more stable. But chiffon cake doesn't need it. Especially if you are decorating it like how I did, adding whipped cream between layers, that also act like a "moisturizing agent" 😁. Hope this helps ☺
Hi, I tried your recipe but my cake caved in 😭 The middle split from the sides so my cake was broken so I couldn’t decorate it - I just at it like that. Still yummy and fluffy but do you know why that happened? I want to try again next week so if you could help me that would be great!
Hi Alexa! It sounds like the cake out of the oven before the center is done, it will sink as it cools. If you are going to try again in the future, maybe try to increase the baking time, and increase the temperature at the last 5 minutes like I did... see if that will make a difference. Unfortunately even the most accurate ovens can become less accurate over time. In fact, most ovens are off their set point by about 25-50°F. So we'll have to do some testings and try to find the "sweet spot" 😁
Did you grease your cake pan? If you did, then DON'T do that. Chiffon cake needs to cling to the pan so it won't fall out of it when flip upside down. If you didn't grease your pan, then maybe the pan you use is a non-stick pan. I have a non-stick pan too, what I did was before I use it, I used a coarse sponge and scrub the pan, to remove some of the non-stick surface. Kind of like make some scratches on the surface, and that is enough to keep the cake stick to the pan. Hope this helps.
You're welcome! So glad you enjoyed it ☺. For a 8" cake, you'll need 5 eggs, and here's the recipe: • 5 Eggs • 75g Veg. Oil • 75g Cake flour • 55g Milk • 85g Sugar • 1/2 tsp Cream of tartar Baking temperature and time will be the same. As for the whipped cream frosting, you can just double the recipe: • 2 cups heavy whipping cream • 6 tbsp powdered sugar ☺
Yes you can! I think this recipe should make 9 or 10 cupcakes. Baking temperature & time for cupcakes: - 285°F (140°C) for 40 minutes then increase temperature to 300°F (150°C) for 5 minutes. Keep an eye on them when baking for the first time as oven temperature varies. 🙂
Hello, I never measure these in cups but I found a great site that can convert just about any ingredients from gram to cups! Here it is: www.instacart.com/company/ideas/grams-to-cups-conversion/ This should be useful for any recipes you find in the future if they are in grams ☺. Hope this helps!
I tried the oil + flour style and the cake came out perfectly!! Thank you!! 我好开心！！谢谢你！！
太好了！You're welcome! I'm SO glad it works for you! Thanks so much for letting me know ☺😍
I’m really impressed with how well this video turned out, great job ✨
Thank you!! ☺🥰 I'm so glad you enjoyed it ☺
Looks so good ma'am and I want to learn one day always watching and lesining for demotration. I love bake ma'am
Thank you!!! I'm glad you find this helpful! Hope you will be able to start baking and decorating soon! 😃
Im so happy that I discovered your channel. It is amazing. God bless you!!
THANK YOU!!! I'm SO glad you enjoyed the video! 😍☺
@@tse_bakery_9582 Thank YOU for posting it!!!
Thanks for sharing. Love your clear steps and explanations.
You're welcome! I'm SO glad you enjoyed it! ☺ Thank you!
Sooo veryyy beautiful cake ever........❤
Thank you !!! ☺
Looks so good, simple and pretty! I think I will try this cake at home! Thank you so much for sharing!!!
THANK YOU!! 😍 I'm SO glad you found this helpful! Thanks for watching! I'd love to know how it'll work out for you!
I love your decorate simple but beautiful decor cake 🍰 I want bake but I tell you iam a poor I have no oven.
What a brilliant recipe and method - adapt the cooking method and time slightly and baked in the air fryer : covered the batter with foil, baked at 320°F (163°C) for 20 min, then removed the foil and continued baking at 300°F (149°C) for 15 minutes - 🙌🙌
Baked in air fryer! That's great! 😀
Love your decorated chiffon cake so much, just not every time can bake in such a good shape, I still need more and more practices😍👍💜
Aww THANK YOU! 😍One of the advantage to have it decorate is you don't need a good shape every time! 😆😂 🤣
I'm so glad to come across your simplified method of chiffon cake! So easy & quick! However, when the tins are overturned to cool, the cakes detached themselves out of the tins before being completely cooled. What could be the reason & how can I remedy that?
Hello! I think that's because of the non-stick surface of the cake pan. If the pan is quite new and surface is still extremely smooth, this may happened. This may sound strange but try to use something sharp and roughly scrape the pan surface... the thing that people say do not do to non-stick pan if not you'll destroy the surface 😅. Just roughly, you don't need to scrape all over. One of my pan was this way when I first use it so I use metal sponge scrubber to scrub it slightly and it works! Hope this helps 😀
Love your frosting n hope u can teach us soon!! 👏🏼💖
THANK YOU! 😊 I have a video on how to make the frosting: th-cam.com/video/CDu5fwSqbug/w-d-xo.html 😊 Hope it helps! Thanks for watching!
Hihi,
Appreciate if you could share the recipe for 7 inch original chiffon cake?
Many thanks 🙏🏻
7" cake:
• 4 eggs
• 60g Cake flour
• 45g Milk
• 60g Veg. Oil
• 65g Sugar
• 1/2 tsp Cream of tartar or lemon juice
I love your recipes. Turns fluffy yummy every single time. However I have this strong eggy smell every time but I cover it up with fruits. Is there a way to avoid that smell? I follow your recipe to the T, along with your baking instructions.
A strong egg smell/taste in cake usually can caused by: older eggs, or too many eggs or over-baking... if the cake turn out nice for you then apparently is not the 2nd or 3rd reason... maybe next time try using fresh eggs? If that is not the case for you either then I will suggest to add some extract to the cake. Since this one is original flavor, you can add a tsp of vanilla extract to it. Also, when whipping the egg white, use a tsp of lemon juice instead of cream of tartar. Lemon juice's acidity reacts with the sulfur compounds in eggs, breaking them down and reducing the smell.
Hope this help ☺😍
@ will try it next time and let you know how it turned out.
Hello, I'm from the UK. Can you advise me what cake flour is please? Is it Plain Flour or Self Raising Flour to use please? Thank you very much. 😊
Well from what I know, cake flour is similar to all purpose flour, only it has a lower protein and gluten content so it makes for a softer texture. I think that if you can't get cake flour where you're from then you can make a substitute with just all purpose flour and cornstarch just make sure to google the right measurements.
Lovely recipe.. the whole aesthetic is great..
what is your measuring cup size? Is it 250 ml
Thank you! ☺ The cup says 236 ml. But don't worry about the slight differences. I assume you are asking this for the whipped cream? When making the whipped cream frosting, especially for the first time, it's always good to have a little more because you may use more when frosting the cake than I did... so it's always better to have more than not enough. After making it for one time than you will know how much you actually use and you will have a better idea for the future 😀
Eu sou brasileiro
E amei o bolo 🍰
Me pareceu uma delícia
Sem falar da perfeição
Obrigada! 😁
好美蛋糕
謝謝 Mina！！！🥰🥰
@@tse_bakery_9582 我已訂閱點讚
@@Mina-wm8sk 謝謝！！！🥰🥰
I tried so many chiffon cake recipes but only yours came out perfectly. I did your recipe for 8 inch and it was perfect. Now i am trying to do 10 inch. So if u could tell me the recipe please. Thanks in advance
I'm SO glad it works well for you! Thanks for letting me know ☺. Honestly I've never bake a 10" cake before 😅 but I think using 8 eggs should give you enough batter:
• 8 Eggs
• 120g Veg. Oil
• 120g Cake flour
• 90g Milk
• 135g Sugar
• 1/2 tsp Cream of tartar
As for baking time, I want to say the same but to be on the safe side, try adding just 5 more minutes. Use a skewer to test if it comes out clean before taking the cake out. Since you made this cake before, you will be able to kind of tell what it should look like when done.
As for the whipping cream frosting, I think 2-1/2 cups of heaving whipping cream should be enough, with 1/2 cup of powdered sugar.
😀
@@tse_bakery_9582 thank you so much.
@@LensaFita-ty3fq You're welcome!
Hi there, I love your recipes! Please tell me what the ingredients are if I want to make an 8inch or bigger Chiffon cake? I want to make this for my son’s birthday this weekend, but a bigger one. Thank you so much!
Hello 😀 The easiest way is just to double the recipe! I did that all the time when making an 8" cake. The batter will be quite full in the cake pan but it will work!
Thanks so much! Will do. Xx
@@tingdoyle820 You're welcome! ☺
What is the reason of putting jam first before putting the layer of whipped cream? Can I skip the jam and just put the cream on the layers?
Yes you certainly can! Jam is entirely a preference ☺
I love your content and been trying them lately. Now I wanted to make a chiffon sheet cake. Can you help me with the recipe please.
Thank you ☺! I'm so glad you enjoyed and try them! I have a roll cake video: th-cam.com/video/lFigFUwPIuk/w-d-xo.html
You can just skip the pattern part in this video and look at the sheet cake 😀
Looks great! However, why your ingredient list has 2 different numbers for 35g/50g milk and 45g/30g oil? If for 6” cake, which one should I use?
Oh Anna, THANKS so much for pointing it out! My bad 😅. I revised it now.
do i need to put symple syrup to the cake so it moist more?
No you don't need to. Chiffon cake is very light and airy and moist. The syrup may make it taste "wet" instead of moist. 🙂
Hello, I'm from the UK. Please can you advise me what "Cake Flour" is? Is it Plain Flour or Self Raising Flour? Many thanks. 😊
Hello 😀They are not the same.
Cake flour = low protein = less gluten = softest texture;
All-purpose flour/plain flour = medium protein = moderate gluten;
Self-raising flour = has more protein and gluten content, with additional ingredients like salt and baking powder.
If you can't buy anything that label as "Cake Flour", you can use all-purpose flour. Measure it as what stated for cake flour in the recipe, then take out 2 tablespoon of it and add in 2 tablespoon of cornstarch.
Hope this helps ☺
Can i cool the cake on a cooling rack?
Do you mean flip the cake pan over and let it sit upside down on a cooling rack? if so, the cake will shrink more because the surface of the cake is touching the cooling rack.
With the cake being upside down, we want to leave a gap underneath it so it will keep it's volume and fluffy texture. It will still shrink a little as it cools but it will be just a little bit and won't affect the overall fluffiness of the cake.
Hope this helps ☺
thx for sharing. Before I don't have the confidence to bake chiffon cake because my cake always collapsed and mostly I prefer bake sponge cake. Now I love to bake chiffon cake with your recipe. But there something that I need to understand, does the cake need to be moistened before frosting? Because I did moist the cake with sugar water before frosting for my son cake but it turn out something funny when we eat it. I follow the sponge cake rule to moist it before frosting & thought it maybe the same rule for chiffon cake, am I did wrong? Please help me because this October will be my oldest daughter birthday & I don't want to ruined the party ❤
You're welcome! Thanks so much for watching!
Personally I never moist chiffon cake with syrup/milk... You don't need to do that with chiffon cake because chiffon cake is supposed to be light and airy. The cake texture doesn't "support" syrup/milk well. Doing that may cause the cake to look and taste like it's under-baked. A lot of people do that for sponge cake because sponge cake is more crumbly... once you slice the sponge cake, it may be hard to hold together without falling apart, so they add syrup to moist the cake plus to make it more stable. But chiffon cake doesn't need it. Especially if you are decorating it like how I did, adding whipped cream between layers, that also act like a "moisturizing agent" 😁. Hope this helps ☺
@@tse_bakery_9582 OIC.. Now I understand why it tasted funny & my youngest daughter said it taste sour 😆..TQ so much for the info 🥰❤❤
@@8139angel You're welcome!!🥰
Hi, I tried your recipe but my cake caved in 😭 The middle split from the sides so my cake was broken so I couldn’t decorate it - I just at it like that. Still yummy and fluffy but do you know why that happened? I want to try again next week so if you could help me that would be great!
Hi Alexa! It sounds like the cake out of the oven before the center is done, it will sink as it cools. If you are going to try again in the future, maybe try to increase the baking time, and increase the temperature at the last 5 minutes like I did... see if that will make a difference. Unfortunately even the most accurate ovens can become less accurate over time. In fact, most ovens are off their set point by about 25-50°F. So we'll have to do some testings and try to find the "sweet spot" 😁
The temperature in the oven after putting cake inside will be 130c or 150c? And can you tell me the weight of egg,plsss?😊
It should be 150c. The weight of each egg, with shell, is between 58g-63g.
@@tse_bakery_9582 thanks^^
should i use fine sugar or icing sugar?
Icing sugar 🙂
@@tse_bakery_9582 i just tried with fine sugar in the batter and it comes out great! will try the next time with icing sugar. thanks!
@@anniewey Oh it's good to know fine sugar will work too! Thanks for sharing!! 😀
Chef, why my chiffon cake fall off went to cool upside down?? Please help me.
Did you grease your cake pan? If you did, then DON'T do that. Chiffon cake needs to cling to the pan so it won't fall out of it when flip upside down. If you didn't grease your pan, then maybe the pan you use is a non-stick pan.
I have a non-stick pan too, what I did was before I use it, I used a coarse sponge and scrub the pan, to remove some of the non-stick surface. Kind of like make some scratches on the surface, and that is enough to keep the cake stick to the pan. Hope this helps.
Hanks for sharing. It is very nice
Can you please share the measurements for 8 inch pan please. Thanks
You're welcome! So glad you enjoyed it ☺. For a 8" cake, you'll need 5 eggs, and here's the recipe:
• 5 Eggs
• 75g Veg. Oil
• 75g Cake flour
• 55g Milk
• 85g Sugar
• 1/2 tsp Cream of tartar
Baking temperature and time will be the same. As for the whipped cream frosting, you can just double the recipe:
• 2 cups heavy whipping cream
• 6 tbsp powdered sugar
☺
Thanks
@@LensaFita-ty3fq You're welcome ☺
Can I use this recipe but for cupcakes ?
Yes you can! I think this recipe should make 9 or 10 cupcakes. Baking temperature & time for cupcakes:
- 285°F (140°C) for 40 minutes then increase temperature to 300°F (150°C) for 5 minutes.
Keep an eye on them when baking for the first time as oven temperature varies. 🙂
@@tse_bakery_9582 thank you!!!!
@@zitha91 You're welcome! 🙂
What is the best oven position for the cake?
I always place it right in the middle ☺
What’s the size of your pan?
6" 😀
May i know what size eggs u used?
I use large eggs. They weigh about 60-65g each, with shell.
Quando você vê essa mensagem
Quero perguntar se tinha como você fazer a receita em português
How many inches deep is the 6 inch pan?
2.5" 😀
@@tse_bakery_9582 thank you! I’m excited to try this recipe!
You're welcome! All the best! ☺
Pois não sei falar em inglês
measure in cups please ??
Hello, I never measure these in cups but I found a great site that can convert just about any ingredients from gram to cups! Here it is: www.instacart.com/company/ideas/grams-to-cups-conversion/
This should be useful for any recipes you find in the future if they are in grams ☺. Hope this helps!
this is not ciffon ..this castella
No its not castella because in castella we need water to bake in the oven