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How to Make a Perfect Chiffon Cake at Home: Easy Recipe Guide - Microwave Recipes

How to Make a Perfect Chiffon Cake at Home: Easy Recipe Guide

Q: Why is lemon juice added to the egg whites?
A: Lemon juice helps to stabilize the egg whites, making them easier to whip to the right consistency.

Q: Can I use a different oil instead of corn oil?
A: Yes, you can use any neutral-flavored oil like vegetable oil or canola oil.

Q: What should I do if my cake doesn’t rise properly?
A: Make sure your baking powder is fresh and that you are gently folding the batter to keep the air in the egg whites.

Homemade Chiffon Cake Recipe


  • 3 eggs
  • 50g low-gluten flour
  • 45g pure milk
  • 30g corn oil
  • 30-35g sugar
  • A few drops of lemon juice
  1. Prepare all ingredients. Combine milk and oil, stir until milky white, then add flour and mix until thick. Add egg yolks and stir until smooth.
  2. Whisk egg whites with a few drops of lemon juice until frothy. Gradually add sugar and whip until smooth and peaks form.
  3. Fold one-third of the egg whites into the yolk mixture, then fold this back into the remaining egg whites.
  4. Pour the batter into a mold, gently shake and bake in a preheated oven. Top: 120°C, Bottom: 130°C for 50 minutes, then 150°C for 15 minutes.
  5. After baking, shake the cake and invert to cool. In dry climates, cool in the oven to prevent drying.
  • Rich in protein from eggs
  • Contains carbohydrates from flour and sugar
  • Provides energy from fats in oil and eggs
  • Low in fiber
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