Fluffy Chiffon Cake

Table of Contents

- Eggs: 5 pcs (weight without shell: 290-300 g)
- Sugar: 150 g (about 3/4 cup)

- Salt: a pinch
- Butter: 50 g (melted)
- Vanilla extract: 1 tsp (optional for flavor)

- Starch: 30 g (about 1/4 cup)
- Baking powder: 6 g (about 1.5 tsp)
- Flour: 150 g (about 1 1/4 cups)

1. Preheat the oven: Set your oven to 170°C (340°F) so it can reach the right temperature while you prepare the batter.

Prepare the cake pan: Grease the 20 cm round cake pan with a little butter or line it with parchment paper to prevent sticking. If you’re using a non-stick pan, this step may be optional, but it’s always a good practice.

1. Separate the eggs: In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl (preferably metal or glass), and the yolks in a separate bowl.
2. Mix the yolks: Add the sugar (150 g) and a pinch of salt to the egg yolks. Whisk until the mixture becomes light and creamy. This process usually takes about 2-3 minutes.

1. Add melted butter: Pour in the melted butter (50 g) and vanilla extract (if using) into the yolk mixture. Mix well until fully combined.
2. Combine dry ingredients: In another bowl, sift together the flour (150 g), starch (30 g), and baking powder (6 g). Gradually add this dry mixture to the egg yolk mixture. Mix until you achieve a smooth batter, but be careful not to overmix.
3. Beat the egg whites: Using a hand mixer or stand mixer, beat the egg whites until soft peaks form. This means that when you lift the beaters, the egg whites should form peaks that slightly bend over.

Fold in the egg whites: Gently fold the beaten egg whites into the yolk batter. Use a spatula to fold them in slowly, being careful not to deflate the air bubbles. This is crucial for achieving the light, fluffy texture characteristic of chiffon cake.

1. Transfer the batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake: Place the pan in the preheated oven. Bake at 170°C (340°F) for 40-50 minutes. The cake is done when it is golden brown on top, and a toothpick inserted into the center comes out clean.

Cool the cake: Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then gently remove it from the pan and transfer it to a wire rack to cool completely.

1. Serve the cake: Once cooled, slice the chiffon cake into pieces. You can enjoy it plain, dusted with powdered sugar, or served with fresh fruit and whipped cream for a delightful dessert.
2. Bon Appetit!: Take a moment to appreciate your creation. This chiffon cake is not only visually appealing but also deliciously fluffy and light.