Have you ever tried Chiffon cake? It’s a very light, airy foam cake akin to Angel Food Cake that is made with flour, sugar, vegetable oil, and eggs. (Angel Food Cake is made without oil or egg yolks.) Chiffon cake is very versatile–you can fill it, frost it, freeze it, forget about it for a few days, and it tastes great. I made this Chiffon cake months and months ago and realized I never posted […]

Size matters, and so does shape. This truism is never as true as when you are baking in tube pans. Each has a specific purpose and usage, and they aren’t easily interchangeable. Does that mean that if you want to bake a Bundt and a chiffon cake or an angel food cake that you need different pans? The answer is a firm yes. Tube pans share one distinction: the tube down the center. But some have sloped sides, some drop straight from top to bottom, and some are decoratively fluted.

The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. —Marjorie Ebert, Conewango Valley, New York

Learn how to make a deliciously light and fluffy chiffon cake.

This is another recipe which I did not attempt for very long time! The last attempt was in 2008 :D This few days I've been trying to 'rest...

Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!

It’s chiffon cake Tuesday! This time I’m sharing my orange chiffon cake recipe. I have to say it’s slowly becoming my favourite chiffon cake flavour though it is extremely difficu…

Pin It Now! This is my first time of using yogurt in my chiffon cake baking. I read this recipe from Happy Home Baking and very attracted by her lovely Cranberry Yoghurt Chiffon Cake. Since I have yogurt sitting in my fridge, it is the good time to bake with it. I omit the cranberry as my family prefer chiffon cake without any filling. I added some vanilla extract instead. I like the outcome of this recipe. I definitely will bake again. Adapted and slightly modified from Happy Home Baking, Cranberry Yoghurt Chiffon Cake. Ingredients: (A) 4 egg yolks 20g sugar 40g vegetable oil 1/4 tsp salt 1 tsp vanilla extract 80g yogurt (B) 80g cake flour (C) 4 egg whites 50g sugar Methods: 1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves. 2. Add in the rest of ingredients (A) and stir to combine. 3. Fold in sifted flour. Mix till smooth. 4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine. 5. Pour into 20 cm chiffon mould. Bake at 160C for 40 minutes. 6. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

This Soft, fluffy and airy Banana Chiffon Cake is so simple and easy to make, so if you haven’t tried making one before, give this recipe a try. I have pointed out few tips and tricks to make…

So happy had another successful attempt at making chiffon cakes. After baking black sesame and marble cakes, I wanted to try an orange flavor. The recipe was based on Christine Ho’s Black S…

No need to visit a coffee house when this mocha-inspired cake is on-hand. Perfect for any coffee break!

First of all I would like to thank Cosy Bake for giving me this award. Have received it before from Lena before, but this is like the Osca...

The first time I made this carrot chiffon cake I tested it with my new Bosch kitchen machine. The Bosch mixer is able to whisk the egg whites a lot faster, and appears to create more volume than a handheld electric whisk. However, having said that, a handheld machine is also equally good for beating egg whites although you will have to hold it with one hand while juggling the other when adding the sugar. I am still not very comfortable with using the Bosch mixer to beat the egg whites as I have this nagging fear that I would over beat it ^^" As I was writing this post, I was informed that Bosch has launched a special edition collection of coloured variations of the MUM5 kitchen machine. See here for the fun colours available! My latest bake of this same cake...pardon the poor image quality, I couldn't help but to snap a picture when it rose so beautifully in the oven. Besides grated carrot, I have also added in some orange juice...so it is actually a fruit and veg cake ;) I have tried baking with a 17cm and a 18cm chiffon pan. The 18cm pan yield a shorter cake though. I can't remember since when...I have started to use a ballon whisk to fold the egg whites to the yolk batter. I find that it is much easier to fold without deflating the batter with a ballon whisk. Just before pouring the batter into the pan, I will switch to the spatula to make sure the bottom is also well mixed. If you have been using a spatula to do the folding, maybe you would want to experiment with a balloon whisk, hope it works well for you too. I must thank my cyberfriend VB for sending me this lovely Laura Ashley tea towel :) It comes with a cute instruction on how to cook eggs! This recipe uses 4 yolks and 4 whites...which is good, as sometimes I find it troublesome either to save extra whites or how to use up an extra egg yolk ^^" As with any other chiffon cakes, the texture is light and moist. No 'raw carrot smell' is detected and it doesn't taste very sweet, maybe because the oranges I bought were usually very sour. The sweetness is just right for me, but for those who have got sweet tooth, this may not appeal to you?? I could eat a quarter of the whole cake without feeling guilty ;) I have tried baking this cake with grated carrot (raw) and also cooked carrot (boiled and mashed). Both gave the same result. However, when left for up to 2 days (room temperature), I noticed that for the cooked carrot version, the carrot bits started to 'sweat' (release moisture) and the crumbs near the carrot bits got damped. This doesn't happen to the raw carrot version, so I am sharing the recipe (raw carrot version) with you. Do share with me your experience if you ever have a chance to try this, thank you! Carrot Chiffon Cake Ingredients: (makes one 17cm/18cm cake) 4 egg yolks (use large eggs) 20g caster sugar 50g vegetable oil 30ml freshly squeezed orange juice 1 teaspoon vanilla extract 80g cake flour 50g carrot, grated 4 egg whites (use large eggs) 45g caster sugar Method: Place egg yolks in a mixing bowl. With a balloon hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the orange juice and vanilla extract, whisk to combine. Add in grated carrot. Mix to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside. Place egg whites in the mixing bowl of the mixer, make sure the bowl is clean and dry. Beat egg whites on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to high speed and beat the mixture. Continue to add in the remaining sugar mixture and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula (or a balloon whisk) until just blended. Pour batter into a 17 or 18cm chiffon tube pan (do not grease or line the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake. Store in air tight container and best consumed within two days.

This is a basic chiffon cake recipe that can be served simply with powdered sugar or whipped cream or can be flavored in a variety of ways. This cake is incredibly light and tender and stays moist for days!

Pandan Chiffon Cake is a light sponge cake similar to Angel food cake but flavoured with pandan extract and coconut milk. This interesting cake is enjoyed all year round in Southeast Asia, especially during Chinese New Year.Traditionally, pandan chiffon cake is sold undecorated and served as a light morning or afternoon tea snack. For special occasions, decorating the tops with fresh cream and fruit gives it an extra special touch and another layer of flavour.

Preheat Oven to 325 degrees. You will need one ungreased 10 inch tube pan. 2 cups flour 1-1/2 cups sugar 1 TBSP baking powder 1 tsp salt 3/4 cup water 7 egg yolks 1/2 cup veggie oil grated a…

It’s probably no secret by now that I absolutely love passionfruit and this cake is like eating a passionfruit cloud. Making this cake requires you to do a few things that may raise some eyeb…

A very soft pandan chiffon cake that is pleasantly flavored with pandan essence. It's a light chiffon with a very delicate, airy texture that you will love.

It's been such a long time since I posted, I've almost forgotten how, but I'm back with a much requested recipe, my coffee chiffon cake. It's no secret I love a chiffon, it's such an adaptable recipe, you can swap fruit juice for coffee, milk or just plain water and create wonderful flavour combinations. They're as enjoyable naked from the pan as they are blanketed in frosting with a drizzle of something something and a scattering of whatever. If it's your first time, start with the simple cake, enjoy its amazing texture, its subtle coffee flavour, and marvel at how quickly it disappears. If you have time on your hands, and aren't daunted by the extra dishes, go for the frosting with florals, or the coffee caramel and smoky, salty roasted nuts, I doubt you'll be disappointed. Use your favourite coffee, black and cooled, sub plain flour for cake flour if need be, and if you can get your hands on it, applewood smoked salt is a delight. Coffee Chiffon Cake 6 large eggs, separated 1 extra egg white 225g plain cake flour 250g caster sugar 50g extra caster sugar 1tsp baking powder 1/2tsp salt 120ml canola oil, or similar 180ml cooled, black coffee 1 vanilla bean, seeds scraped 1/2 tsp cream of tartar • preheat your oven to 170ºC • combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar, mix to combine • make a well in the centre of the dry ingredients, add the coffee, egg yolks, oil and vanilla bean seeds, mix until smooth • in another large bowl whisk the egg whites until foamy, add the cream of tartar, mixing until you have soft peaks, then gradually add the additional 50g caster sugar, whisk until the sugar has dissolved and you have firm peaks • fold the egg whites into the batter a third at a time, taking care to reach the bottom of the bowl • pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes, the cake is cooked when it springs back if lightly pressed • remove the cake from the oven and immediately invert to cool, if your tin doesn't have "feet" rest the centre tube of the inverted cake on an upturned cup, and leave to cool • when completely cold, run a sharp knife around the inside and the centre section of the cake tin, remove the cake, still on the base of the tin, then run the knife between the bottom of the cake and the tin; invert the cake onto your serving plate • slice giant slabs of cake with a serrated knife and enjoy! the cake will keep in an airtight container for 3 days at room temperature or up to a week in the fridge, tends to only last a couple of days in my house :) for something a little more indulgent, frost the cake with vanilla Swiss meringue buttercream, drizzle with coffee caramel, and strew with walnuts lightly roasted with smoked salt... Swiss meringue buttercream 3 large egg whites 180g granulated sugar 230g butter, at room temperature, cubed pinch salt 1 vanilla bean, seeds scraped • combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water and whisk constantly until the temperature reaches 72ºC • return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand) • change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together • once all the butter is incorporated add the salt and vanilla bean seeds, mixing on slow until combined Coffee caramel 200g caster sugar 80g butter 120 ml thickened cream 1 shot of coffee, or 2 tsp instant coffee • add coffee to the cream and mix to combine, if you are using instant, first mix the coffee with 1 tbsp boiling water • tip the sugar into a small/medium heavy based pan and heat on a medium to high setting, stirring every now and then, until the sugar starts to melt • continue to cook, swirling the pan occasionally, until the sugar has melted, turned a lovely caramel colour and has started to smoke; things can be a bit tricky here, you want to cook the caramel enough to develop that deep toasted flavour that offsets the sweetness, but it's a very fine line, leave it too long and it will burn and become inedibly bitter... • as soon as you are happy with the caramel, whisk in the butter, take care, it will bubble and spit • remove from the heat and whisk in the coffee cream, if your caramel has formed clumps, return to the heat and stir until smooth • pour into a clean jar and leave to cool • once cool, cover with the lid and store in the fridge, it will keep for 2 weeks Roasted walnuts with smoked salt 150g walnut halves (pieces are fine) 1/2 tsp smoked sea salt falkes • preheat oven to 170ºC • spread the walnuts over a baking tray, sprinkle with salt, roast for 10 minutes • leave to cool on the tray, store in an airtight container until ready to use

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I am beginning to enjoy baking chiffon cake as it is really versatile and one can make it in a wide variety of flavours using fruit puree, jams, juices, extracts, citrus zests, liquer, etc. Here's sharing my 3rd chiffon cake using fresh blueberries shortly after baking a Gula Melaka flavoured one. Source from Internet 来源自网络 Blueberry Chiffon Cake 蓝莓戚风蛋糕 (中文食谱参考Carol‘s 烘焙新手书, recipe modified and translated to English by Baking Taitai） Ingredients (makes one 8 inch tube pan) A. 6 egg yolks (I used cold eggs weighing 65g each ) 30g caster sugar 40g vegetable oil (I used sunflower oil) 120g cake flour (I used premium Blue Jacket cake flour) 125g fresh blueberries B. 6 egg whites (I used cold eggs weighing 65g each ) 50g caster sugar 1 tsp lemon juice 食材：(8寸分离式戚风模一个） A. 6粒 蛋黄（冰蛋-我用65克的） 30克 细砂糖 40克 食油（我用葵花仔油） 120克 低筋面粉（我用水手牌超级蛋糕粉） 125g 新鲜蓝莓 B. 6粒 蛋白（冰蛋-我用65克的） 50克 细砂糖 1小匙柠檬汁 Method 方法： 1. Puree the blueberries. 1。新鲜蓝莓放入果汁机中搅打成泥状。 2. Use a hand whisk to beat the egg yolks and sugar, mix well then add in the oil, mix well before adding in the blueberry puree and whisk till well combined. 2。将蛋黄+ 细砂糖用打蛋器搅拌均匀，再将植物油加入搅拌均匀，然后将新鲜蓝莓泥加入搅拌均匀。 3. Sift in the cake flour 1/2 at a time and mix well till no trace of flour is seen. (Mix swiftly to avoid gluten forming which will affect the texture of cake) 3。低筋面粉分2次过筛加入混合搅拌均匀成为无粉粒的面糊。（搅拌过程尽量快速, 避免面粉产生筋性影响口感) 4. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in the lemon juice. Continue to beat till soft peak, gradually add in caster sugar and continue to beat until stiff peak. 4。在另一个钢盆，用电动搅拌器用中速搅打蛋白到泡沫状，加入柠檬汁。继续搅打到湿性发泡，逐渐加入细砂糖，继续打成尾端挺立的蛋白霜 - 干性发泡。 5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the chiffon pan. 5。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入戚风烤模。 6. Bake in a pre-heated oven on the lowest rack at 150 degree Celcius top/bottom heat for 45~55mins. 6。放入预热烤箱以150摄氏度上下火烤约 45~55分钟。 7. Remove from oven, immediately invert cake until completely cooled. 7。烤好马上取出烘炉，倒扣放凉直到完全冷却。 Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. I'm submitting this post to the Best Recipes for Everyone June15 event: Secret of Chiffon & Swiss Roll organized and hosted by Fion of XuanHom's Mom Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg

If you love Jell-O, you'll be equally intrigued as me how this can be used to make a chiffon cake! Yes, a Jello Chiffon Cake!

This Banana Chiffon Cake is light, fluffy, and has just the right amount of sweetness. It's full of banana flavor yet supremely tender. Be sure to use a tube pan with removable bottom, and don't oil that pan.

I was not sure if this cake would turn out good or not. First, I am not a coffee drinker, I don’t even know how to brew a cup of coffee. Second, I couldn’t find a recipe that is light…

It’s chiffon cake Tuesday! This time I’m sharing my orange chiffon cake recipe. I have to say it’s slowly becoming my favourite chiffon cake flavour though it is extremely difficu…

Le chiffon cake (シフォンケーキ) ou le péché de gourmandise à la japonaise Parce que je suis une éternelle petite gourmande, j’ai décidé de vous présenter un gâteau que j’affectionne particulièrement. Léger et pas trop sucré, le chiffon cake a su rapidement se faire une place dans le cœur (ou plutôt l’estomac des petits gourmands !) […]

It has been raining and raining for weeks already in KK……..sunny in the morning and all so cloudy in the afternoon starting around 3pm, and heavy downpour will start after that. Hmm…..weather like this will make a lot of people falling sick for no reason….just like me! I suddenly lost my voice 2 days ago and I can't think of what I have done or eaten that caused the loss……..some friends suggested that I stopped baking for awhile as they thought I might have been baking and eating at the same time, especially when the things are still hot and heaty right out of the oven……….no lah, I usually don't eat what I baked, only taste testing and that means…..only a small bite leh.Then, Hubby was saying maybe I screamed at the kids too much during the holidays…….since I'm at home with them most of the time, well OK…….maybe a little, but not until I lost my voice…….anyway, I would blamed it on the crazy ever-changing weather for this! But….who cares! The baking still goes on as that is what I like……..LOL. So last night after the heavy rain……..I felt so lazy and sleepy (hey, it's only 7.45pm), then I thought maybe I'll bake something to keep me awake….and the good excuse is….baking for breakfast tomorrow, I know that is not a good excuse to bake, but well, now that the kids are on school holiday…..I have no one ordering me to bake for recess time, not until they goes back to school in another 1 weeks time. As I have gathered these varieties of Chiffon Cakes recipes, different flavors and all looking so yummy, how can I resist baking them? So I chosed 'Marble Chiffon Cake' tonight…….and the rest will follow next :P I found this recipe here and I have also gathered a few more for the line-up…….the outcome, I must tell you the very truth…..it's super soft, super light and it tears like cotton……if you know what I meant, when you eat……… you must try and definitely a keeper !! I must say I did not follow exactly the method stated in the recipe, so I'm not going to put in word by word as that would not be fair, so the method is according to what I did ^-^ MARBLE CHIFFON CAKE (for 21cm tube tin) Ingredients for egg white mixture: 180gm egg whites (approximately from 5-6 eggs) 90gm castor sugar 10gm cornflour Ingredients for egg yolk mixtures: 70gm egg yolks (from 3-4 eggs) 60gm water 60gm vegetable oil (I used Canola Oil) 70gm + 10gm Plain flour (I used Superfine flour because my plain flour ran out) 20gm caster sugar 8gm Cocoa powder (I used 1 Tbsp) Method : Beat the egg whites in a clean dry bowl until frothy, add in the sugar tablespoon by tablespoon. Then add in the cornflour and beat until the egg whites forms stiff peak. Set aside. Mix the egg yolks, water and oil together until well combined. Add in the 70gm flour and 20gm sugar and mix well until the mixtures is smooth and creamy. Divide the egg yolk mixture to two equal portion in two separate bowl (A and B). Pre heat oven to 170~C and place rack in the centre of the oven. In bowl (A), mix in the 10gm flour and mix well. In bowl (B), mix the 8gm cocoa powder into it and mix well. Divide the egg whites into 2 equal portion and fold in to bowl (A) and bowl (B). Make sure to gently fold in to get a well blended mixture, avoiding not to over mix and breaking up the meringue too much. Pour the 1/3 of the (A) into the ungreased 21cm tube tin, then followed by (B), use a skewer to swirl it. Then repeat with the (A) and then (B) and swirl again until you get all the batter into the tube tin. Bake at preheated oven for 50-55 minutes or until your cake tester inserted to the centre comes out clean. Invert the cake immediately after removing from the oven and let it cool completely before unmolding it from the tube tin. Enjoy! Happy Chiffon Cake baking !!

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.

If you love Jell-O, you'll be equally intrigued as me how this can be used to make a chiffon cake! Yes, a Jello Chiffon Cake!

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri

This classic chiffon cake bakes up tall, fluffy and moist with swirls of grated chocolate creating a marbled effect throughout the cake. The best!

Chiffon cakes are light and airy, much like angel food cakes (but moister). This recipe is a 1950s classic, and […]

Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.