Foolproof Chiffon Cake (6-inch & 8-inch) — 100% Success Rate

Foolproof Chiffon Cake (6-inch & 8-inch) — 100% Success Rate

Ingredients

• 3 Eggs (6-inch)
• 40 Milk (6-inch)
• 35 Corn oil (6-inch)
• 50 Cake flour (6-inch)
• 30 Sugar (6-inch)
• a few Lemon juice (6-inch)
• 5 Eggs (8-inch)
• 85 Milk (8-inch)
• 40 Corn oil (8-inch)
• 100 Cake flour (8-inch)
• 30 Sugar (8-inch)
• a few Lemon juice (8-inch)

Instructions

1. Prepare all ingredients as shown. Weigh out the milk, corn oil, sugar, and cake flour according to the recipe amounts above.
2. In a clean bowl, combine the milk and corn oil. Whisk vigorously until fully emulsified.
3. Sift in the cake flour and stir until smooth.
4. Separate the egg whites from the yolks. Add the yolks to the batter and place the whites in the fridge for 5 minutes.
5. Stir the batter until it is smooth and falls in soft, slightly layered ribbons.
6. Remove the chilled egg whites from the fridge. Beat with an electric mixer until large bubbles form, then add the first portion of sugar. Continue beating on medium speed.
7. When faint trails appear in the meringue, add the second portion of sugar and continue beating on low speed.
8. When distinct trails form, add the third portion of sugar. Keep beating on low speed, making sure to reach the edges — use a spatula to scrape any unbeaten portions back to the center so every part is fully whipped.
9. Beat until the meringue holds stiff, upright peaks (small pointed tips that stand straight up).
10. Fold one-third of the meringue into the yolk batter and mix gently — you can use the whisk with a light hand.
11. Add the remaining meringue in batches, folding gently with the whisk until no white streaks remain and the batter is silky smooth.
12. Pour the folded batter into a 6-inch cake pan.
13. Pour the remaining batter into an 8-inch cake pan. Tap the pans gently on the counter a few times, then run a toothpick in circles across the surface to pop any air bubbles.
14. Bake at 145°C for 45 minutes. At this temperature the top may crack — try 140°C for 45 minutes if you prefer a smoother top. Adjust according to your oven's temperament.
15. Remove the cakes from the oven and drop the pans firmly onto the counter three times to release the hot air. Immediately invert the pans and let the cakes cool completely upside down before unmolding.
16. The 6-inch cake turns out beautifully.
17. The 8-inch cake is equally gorgeous.