Chiffon Cake (Oil Meringue Airy American Tube Cake)

Name: Chiffon Cake (Oil Meringue Airy American Tube Cake)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: eggs 5 piece; sugar 180 g; vegetable oil 80 ml; milk 80 ml; cake flour 150 g; baking powder 2 tsp; vanilla extract 1 tsp; salt 0.3 tsp

Quick answer

Total time: 75 min
Level: Medium
Servings: 8 servings
Ingredients: 8

About this dish

The light, springy crumb that bounces back like a sponge when pressed comes from stiffly whipped egg whites.

Oil instead of butter means it stays soft straight from the fridge, the main difference from a butter cake. The chiffon pan is left ungreased, and the cake is turned upside down as soon as it leaves the oven; cooled right side up, it sinks under its own weight.

Ingredients

servings

IngredientAmount

eggs5 piece

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Preheat the oven to 170°C and separate the 5 eggs into yolks and whites.

Put the whites in a clean, grease-free bowl and keep them cool so the meringue whips up stable and even.
2

Add 90g sugar, 80ml vegetable oil, 80ml milk, and 1 teaspoon vanilla extract to the yolks.

Whisk until the mixture looks glossy and smooth, with no oily streaks separating on the surface.
3

Sift in 150g cake flour and 2 teaspoons baking powder over the yolk mixture.

Fold or whisk gently only until the dry patches disappear, because overmixing makes the finished crumb tighter.
4

Add 0.3 teaspoon salt to the whites and whip on high speed until foamy.

Add the remaining 90g sugar in three additions, beating until the meringue is glossy, firm, and does not slide when the bowl is tilted.
5

Fold the meringue into the yolk batter in three additions.

Use the first portion to loosen the batter, then lift from the bottom with broad strokes so the second and third portions keep their trapped air.
6

Pour the batter into an ungreased chiffon pan and tap once to release large bubbles.

Bake at 170°C for about 50 minutes, until golden and a skewer comes out clean, then invert immediately and cool completely before unmolding.