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

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Notes

Ingredients:

• 3 eggs
• 50g low-gluten flour
• 45g pure milk
• 30g corn oil
• 30-35g sugar
• A few drops of lemon juice

Instructions:

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.

Nutrition:

• Rich in protein from eggs
• Contains carbohydrates from flour and sugar
• Provides energy from fats in oil and eggs
• Low in fiber