Perfect Chiffon Cake. Foolproof Method. Soft & Airy
ฝัง
- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.
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Chiffon Cake Recipe
6" / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar
8" / 20 cm Cake
- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions
Cake Pan
- 6" or 8" with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)
Method
1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.
Using a non-removable bottom pan:
To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.
To remove cake from non-removable bottom pan:
After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.
Strawberry Shortcake
- Double batch of Sheldo's Favourite Whipped Cream. Recipe here: • Chocolate Banoffee Pav...
- 2 lbs (~900g) strawberries, cored and halved
00:00 Chiffon Cake?
00:41 Welcome
01:13 Foam Cake Intro + What is Chiffon?
01:42 Recipe Starts!
01:54 Make Batter
02:36 Whisking Technique for Less Gluten
02:58 Continue Batter
03:31 Whip Egg Whites
05:24 Add Egg Whites to Batter
06:06 Cake Pan Talk
07:00 Bake Cake
07:48 Post-Bake + Cooling
08:11 Remove Cake from Pan
09:29 Chiffon Cake, So Soft
09:53 Strawberry Shortcake
11:04 Strawberry Shortcake Details
11:43 Outro - แนวปฏิบัติและการใช้ชีวิต
I made this cake (with the strawberries and suggested cream) and took it to an event. Everyone said it was the best sponge they have ever had. Cake didn't last 24hrs.
Instructions and measurements were easy to follow and guaranteed the great result.
Thanks for great recipe!
YAY you don't know how happy it makes me to hear that! You're so welcome!
@@sheldoskitchen could I up the sugar in the chiffon cake or would that Mess up the cake?
Did you use baking powder??
Sheldon baked this twice now beautiful cake but these conditions time it collapsed other one side . Why how long must is bake for. I did 30min.
Did you use cake flour or all purpose flour
OMG! with your Chiffon cake recipe, I became my family's official cake baker. Everyone praises my cakes as the softest and airiest cakes they ever had before. I also used your Chiffon cake recipe for the Asian paper-wrapped cupcakes, and they loved it. Thank you!
I have returned to say that this is the best sponge I have made. So bouncy and light but still moist! I think your techniques really help! Also, the cake does take syrup very well (for flavouring, not for moistening), structure totally intact. Thank you!!
Omg hi idk how I missed your comment!!! It's great to know that the cake takes syrup. That opens up so many possibilities!
@@sheldoskitchen Makes me wonder if it would be a good choice for a tres leches cake?
@@photonic I think it's not, it's too moist for it😄
I was gonna ask if it would take syrup for a lemonchello cake I want to make. How much syrup? thank you
Yesss I totally agree!!! I come back to say the recipe and method turns out so well 😍😍😍
I appreciate how you give some food science explanations to help us understand why certain methods work better than others.
It’s also such good timing that I found your channel! I watched your stabilized whipped cream video, since I’m making a white/vanilla cake with whipped cream frosting and strawberries for my mom for Mother’s Day. Funny that is basically what you made here too.
Oooh I hope the strawberry and cream turns out great for your mom! This chiffon recipe is pretty perfect for that!
@@sheldoskitchen Thanks so much! I’m excited to try it. I hope your channel grows, because your videos are really well done.
@@sheldoskitchen Idk if you’ll see this, but I made the cake for Mother’s Day like I said, and I topped it with home made meringue cookies, strawberries, and a strawberry filling in the middle. My mom (and aunts) loved it so much that she wants me to make it again for her birthday in a few days. She said it’s her favorite cake that I’ve ever made. I’m very grateful for this awesome recipe.
this is channel is criminally underrated, Thanks Sheldo for the content you provide!
I made this cake and it was a huge success! Despite being a beginner baker who was nervous about making a cake for the first time, I encountered no issues because Sheldo's instruction and explanation were so clear and easy to follow. The cake came out light, springy, and not too sweet. I ended up using mangos instead of strawberries and people loved it. Thank you!
After baking a chiffon cake for the first time some years ago, all other cakes are like meh!! It is so perfect in every way that I just can’t settle for any other sponge. No way! ❤️ 🍰
Yessss someone who understands!!!! Other sponges will taste forever dry in comparison to good chiffon.
@@sheldoskitchen
Chocolate cake pls pls pls pls pls pls
A hidden gem! Stumbled upon this channel when I was researching what whipped cream stabilizers to use. Made this cake for my brother's birthday today and was definitely not disappointed! 🍰
Wow thanks Jennifer! I really appreciate you for trusting in my recipes and making this cake. So happy to hear that it was well received!
same here
samee
Same here too
Same here, stumbled upon while searcging for whipped cream. Amazing explanation with perfect demo. Thanks
this is my new favorite cooking channel
I've been trained as a confectioner in Eastern Europe. While here we have different categorization for - as you have called them - foam cake types, most of the tips shared in this video were taught in culinary school, too. Your patient, detailed explanations for example on how to handle meringue are spot-on. Also how gluten forms in the batter - useful knowledge for everyone wanting to bake.
What professional confectioners here do a bit differently is encorporating it into the batter: on my exam it counted as a minus point if I lifted the spatula from the bottom of the bowl (one of the instructors yelled at me to "stop stroking it, it's not a cat"), but the rotating movement and mixing one third of the egg whites are the same.
As I said above, we have quite different foam cake categories (i.e. angel food cake is non-existing here and chiffon is also quite new as a concept), but I can't wait to try this one. Thank you!
Can you explain more on the folding method you used? How should you move the spatula when folding? Instead of lifting it from the bottom of the bowl, should you only go around the sides of the bowl? How will you be able to fold the ingredients from the center?
I was giggling at "it's not a cat" he he..
Your description is incredible! From the detailed measurements, instructions and time stamps. I am BEYOND in love with your channel!
you are the only one who has explained all the rationale so I could understand everything you did and why. thank you. I'm making this today. Also, love your rationale for eating the whole thing without guilt! I'm using that! funny
Oh my gosh, I love you! You really are the best baking instructor on youtube! An actual food scientist. ❤ Your detailed explanations for all the techniques are so helpful. Keep it up, Sheldo!
Ive made meringue countless times and I’ve never understood what the perfect peaks look like and why until you explain it!
You got the most comprehensive and complete explanation!! Subscribed!
I’ve made this cake several times…it really is the best sponge cake recipe I’ve ever made. I love it!!! Now can you make then best chocolate cake? 😁
I can! Seriously!
Is is too sweet because of the 1/2 cup sugar?
@@anneliang8362 not too sweet at all…it literally has the perfect sweetness…i can eat the whole cake on my own if i let myself 😆
I'm so happy that your channel is growing! You're really good at explaining things😊💗
I ❤ how you explain everything to detail. You make us feel secure at trying to achieve perfection. Thanks
This is such an underrated video. I tried many Strawberry Shortcake recipes before but I'm so excited to try this one out as well! Can't wait!
You are so good in detail and explaining the reason. You reminded me of my mom who was a teacher.
Excellent demonstration with easy-to-follow instructions! Awesome.
I love how explains everything so clearly (the science?! OOOFFF~~LOVE IT!!!). Love this guy.
I'm new to baking and cooking, and listening to this video is so helpful! Thank you for sharing, Sheldo!
Thank you for this recipe with cake pan size options and detailed instructions. My 6 inch cake came out amazingly perfect! Best recipe ever! Thanks Sheldo!
I really enjoy that you explain why you're doing something a certain way, great videos
Amazing recipe!! Made it three times and got so many compliments every single time!! Love it so much!
Sheldo I cannot wait to make this! My mouth was watering just watching this. Thank you for making it feel so doable! Love your direction ❤
Thank you so much for including different size cake pans. This is often the most difficult part when recipes are made for a pan size that’s not what I want to use. Keep it up!! Thank you!
I have followed and made several chiffon cake recipes over the years and this one is HANDS DOWN the BEST recipe! The recipe is simple and easy to follow with no expensive kitchen equipment needed. The result was perfect!
I appreciate the instructions and reasons why things are done. Thanks.
Thanks a million for this recipe! I made this cake for my daughter's birthday. This was the cake I grew up on as a child. I know how to make it, thanks to you!
this is an amazingly crafted tutorial! i’m stoked to make this!! 🍓✨
Impeccable teaching. Very well written and performed.
Love the detailed instructions and bits of science behind it all. So easy to understand.
I liked how you explain the reasoning behind doing certain steps like mixing oil with the cake flour. I’m saving this to my cooking playlist 🍰
Hi Sheldo, I made this cake yesterday...far and away the best chiffon cake I've ever had (let alone made myself!) , just so so good!! What an amazing texture! I loved your walkthrough of the recipe and explanations for various steps. It was easy to follow and helped me to remember and watch out for certain things (particularly in whipping the meringue). Really enjoying your videos!
I love the way you explain everything in details. Amazing cake.thank you so much
Thank you! I've just now discovered your channel and I absolutely love it when you explain the science behind it all, keep up the good work, I'll sure be sticking around!
I love how you explain it in so much detail! I’m new in baking. So helpful! Thankyou! Subscribed!!❤
im just so glad i found your channel, gonna try this recipe soon! the way you explain all of those steps is so easy to listen and understand. thank you thank you!!
Saved in my recipes playlist: thank you so much for sharing! 🙌🏽💛
Your detailed explanation is fantastic. I learned so much from you. You're the best!
I love your reasoning!
Discovering your channel is the best thing to happen recently, lovedddd the recipe and your video style!
Such a delightful video..calm and stress free🤭. Very clear tutorial. Thanks Sheldo!
This looks amazing!! You are born to be a teacher! Thank you for sharing and I love the quality of the video, explanations, and recipes.
Saved this recipe a couple months ago to make a birthday cake for my wife. Just wanted to come back and thank you for this wonderful recipe. I love your explanations of why you do certain things, like coating the flour in oil. I have never made such a good sponge as this one and will definitely make it again.
Much love!
Wow, cannot wait to try this! ❤ Thank you!
Thanks for the great explanations, so things make sense when doing them, and it's easy to remember for next time. Really love your recipes, thank you for posting 😍
Thank you for making this video with all the tips! I'll be making this today!
I just made this cake and was so happy it didn't fall in the middle. I always make my chiffon cakes with the inner tube and have never been successfuly making it in a regular cake pan. I was so happy when the cake came out of the 6inch pan and it was so good! Also added the strawberries and whipped cream to complete the yummy cake. Thanks for the recipe and the technique!
Oh my God, I learned so much from this video. You’ve 100% sold this cake to me and I’ll definitely be making it for my birthday in a couple of weeks. I found your channel from the stabilized whipped cream video and already went through a couple more, gotta say I’m impressed by the scientific knowledge, careful step by step instructions with each step explained, your lovely voice and personality *chefs kiss* 🙌🏻
This is SO educational!!! Thank you for the amazing vid. Can’t wait to make
You are truly a joy to watch.
I just made this and it is the best chiffon cake I've ever made. I really appreciated the explanations too. Thanks for the fantastic recipe!!
OMG!!! I made this and it turned out fantastic! Talk about the most softest cake. This recipe is a keeper. Follow the instructions and you'll end up with a cake so soft and delicious.
I made this cake as per the recipe and everybody loves it! True enough that it melts in the mouth while retaining its shape. This is the perfect recipe for me. Thanks Sheldo!
i recently discovered your channel and i am obsessed with your videos, i love it so much!
Your technique descriptions are equally comprehensive and user friendly. That is so appreciated. Thank you from a casual baker 😁
You're very welcome! Glad that you found it helpful.
God bless you for the tips. Amazing work.
Great recipe! You explain very well each step and provide amazing baking tips, much appreciated. I'm going to prepare this for my granny.
Oh my word I can't wait to try and I like the trick of coating the flour with oil
OMG I am short of word this is the best sponge cake I have ever tried, the instructions is easy to follow and very helpful tips, thanks a lot
i have no clue how ive never seen your channel before- your videos are amazinf and you put so much care into them- may the algorithm gods grant you more viewers
I appreciate your video. It's the perfect chiffon I have ever made. Thanks a lot, Sheldon.
This is the first time I’ve ever made a perfect meringue because of you !!!! Thankyou for the specific instructions for itttt 😁👍
Really love your recipes!
This is hands down the easiest and best sponge I've ever baked and/or eaten.
So happy to found your channel. This video was so informative.. even the speed of mixer was mentioned in detail. Thank you for sharing the best recipe ever ❤
It is so perfect that I found your channel today... The stabilized whipped cream video came up in my recommended page and then this video, which is perfect because I was planning to make a lemon chiffon cake with some raspberries and stabilized whipped cream for my Aunt's birthday today. I am new to baking so these videos help immensely! I really hope your channel grows. I love the style of these videos!
The cake looks so delicious! Also love your personality and love how your recipes are so realistically replicable for regular people like me!
Thank you so much!!! I'm alllll about realistic home baking/cooking. My mantra is: if I can make it in my lil apartment kitchen, then so can you! :)
I love this cake, thank you for this recipe!
I'm new to your channel and I wanted to let you know how helpful your videos have been! Going into the science of the chiffon has helped me understand the process a lot more. Thank you for your content from this very happy new subscriber!
did this cake today. extra fluffy and tasty! easy to make. it will stay in my recipe book.
You’re so sweet I love everything about this video! I should’ve known this channel earlier!
Amazing video. Perfect voice, personality, explanation, presentation, lighting, sound, music, editing. So enjoyable to watch.
I have tried this recipe and OMG this is a star! I don’t make any other cake for kid’s’ birthday. Everyone loves it ❤
Wow! Never did that step before with the oil and floor, thank you. Love your explanation on whipping the meringue, great tutorial!
It really makes a difference and the added benefit is not having to soft the cake flour!
You taught us very very nicely.thank u
So had some extra time and whipped this up. Wow this is def my new go-to recipe for a cake!! It didn’t last 1 whole day here at the house! ❤❤❤
I love that you're sharing some cooking science facts with us!
I love how you explain every step❤️ very informative and helpful.. Thank you so much 😊
This is the first time I’ve made a successful whipped egg white. So much useful instruction to guide me.
This is the best chiffon tutorial! ,I made it and it was perfect!. Not dry..super delicious. Thank you for sharing☺️
I love the explanation!👍🏾
Thank you for this wonderful video with so many amazing tips. Love how you present this Sheldo ❤❤❤
This is so amazing I totally want to try making this cake. You're explanations make it reassuring and easy to follow the process of working with this cake. Thank you Sheldo ne! 💗🤙🍰
Looks quite fluffy! The possibility with filling is endless. Thanks for making the baking steps approachable
Yes!!! It’s literally a blank canvas. Any berry or tropical fruit would work beautifully. Passion fruit!!?? That would be so good.
Sheldo!!! 😍 This is the best sponge I've ever made, and I've made a lot!!! ❤️
This is the best chiffon recipe, hands down. It's so moist, fluffy and melts in your mouth. It stays moist and fresh for days.
Thanks for sharing 🙏🏻
thank you for the details of whipping the egg whites! Invaluable!
You're very welcome Donna! Hope you give this recipe a try sometime. I'm biased but it's one of my favourite cakes ever!
thank you for the recipe. it was so good! :) very fluffy and light
This looks amazing! I can't wait to try it! When I tried to make a cake like this before, it just came out eggy. You teach so very well. Thank you for all of the tips and tricks.
Let me know how it goes once you do try it! This chiffon may smell a bit eggy when it first comes out of the oven. After all, it gets most of its structure from eggs. But once it's cooled, the egginess goes away.
best cake ever, thank you for this special recipe, my family love it, i'm gonna do this forever 😍😍😍
i love this recipe
Fascinating to coat the flour in oil first, like reverse-creaming for traditional butter cakes but I've never seen this method for chiffon! Makes perfect sense and really smart idea. Can't wait to try this in the next few days! Thanks for the great channel / videos, I always learn so much 🌺
Your video your recipe and everything is so impressive ! Keep up your amazing work can’t wait to try it
Esta receta realmente tienen que hacerla, me quedo increíble gracias por este delicioso postre
Love ❤️ love 💖 love 💜 your cake your explanation andd all the tips! I made it exactly yours plus blueberries, super moist delicious light not too sweet, PERFECTION!!! I really hope you can share more recipes! We miss you!!!🥰
Beautiful video! It is shot and written so well. I can’t wait to try your recipe :) your channel is really wonderful. Thank you for your work!