Perfect Chiffon Cake. Foolproof Method. Soft & Airy

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally.

Preheat the oven to 300°F (150°C) with the rack in the center.

In a medium mixing bowl, add 100 grams cake flour and 70 grams neutral oil, whisk until combined.

Add 100 grams milk and 2 teaspoons vanilla to the mixture, whisk until mostly homogeneous.

Separate 6 eggs, adding the yolks to the batter and placing the whites in a clean mixing bowl.

Whisk the egg yolks into the batter until smooth.

In the bowl with egg whites, add 100 grams sugar in three stages while whisking to make a meringue.

Add 1/4 teaspoon cream of tartar to stabilize the meringue.

Whisk the egg whites on high speed until they form a white foam, then add the first third of the sugar and continue whisking.

Add the next third of the sugar and switch to medium speed, whisk until the meringue holds a soft peak.

Add the final third of the sugar and switch to medium-low speed, whisk until the meringue is glossy with stiff peaks.

Take a third of the meringue and fold it into the batter to lighten it, then gently fold in the remaining meringue until no streaks remain.

Prepare an 8-inch round cake pan with a thin coating of oil and a dusting of flour.

Pour the batter into the prepared cake pan and tap it against the counter to release air bubbles.

Bake for 50 to 55 minutes until a toothpick comes out clean.

Once baked, drop the cake twice on the counter to release steam, then invert it onto two upside-down bowls to cool for at least 90 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens