How to make chiffon cake

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

This is a delicious cake that is super soft, enjoy it with a cup of tea or just plain as it is. To start with the dry ingredients, sift the flour into a large mixing bowl then to that add one cup of sugar, baking powder and orange zest then whisk everything so the other ingredients are well incorporated in the flour. To the dry ingredients, add the egg yolks then half a cup of oil, using oil in this cake will ensure the cake stays soft for days even when refrigerated it will still remain…

This Chiffon Cake is light and incredibly tender. Chiffon cake is the perfect sponge cake. This dessert easily transforms into a cream cake.

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.

While they share many similarities, the difference between a chiffon cake vs. a sponge cake lies in the mode of preparation and ingredients used.

Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.

Recipe adapted from Richard Goh's Pandan Chiffon. (Found from Mr. Google) I would say, this is the best Pandan Chiffon which i have made so far. Ingredients: (A) 5 Egg yolks (Grade A) 60g Sugar (B) - Mix well 20g Water 1-1.5tsp Pandan paste 80g Coconut milk 45g Corn oil 1/4 tsp Vanilla paste A pinch of salt (C) - Sieve twice 110g Cake flour (75g plain flour and 35g Corn flour) 1/2 tsp Baking powder (D) 5 Egg whites 65g Sugar 1/4tsp Cream of tartar Method: (For 21-22cm chiffon mould) Preheat…

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A bakery-worthy strawberry chiffon cake made with soft and fluffy layers of chiffon sponge cake with whipped cream and fresh strawberries!