Chiffon Cake must be my favourite type of cake, as it is soft and airy. It works well as a base in a 3-layer cake, and it is definitely less dense than a sponge cake. Recently, I made my first “complete” cake, a Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream. I’ve posted a chiffon cake recipe before, and I noticed that it may not work for some of you. It might be caused by numerous reasons or the techniques used. So I wanted to share some tips with you guys to create the perfect chiffon cake, along with an updated version of the recipe.
10 Tips to Make a Perfect Chiffon Cake:
- Make sure the bowl for the egg whites is water and oil-free. Keep the egg whites in the fridge until you are ready to use them.
- Sift the dry ingredients twice. This step is crucial because it can become difficult when mixing into the batter if it is only sifted once. It can create small clumps, and you may then over-mix the batter.
- Beat the yolks and sugar together until it turns white-ish color. It should be airy and light which can create ribbons. I usually use a hand whisk, but you can also use a hand mixer with the whisk attachment.
- When combining the dry ingredients and yolk batter, use a spatula and combine using the cut-and-fold method. Make sure you scrap the bottom of the bowl to ensure all dry ingredients are incorporated. Mix it lightly and do not over mix. It can cause excess gluten formation which can make the cake dense and tough.
- The speed used to beat egg whites is crucial. Beat the egg white at low speed until it becomes bubbly. Turn to medium-low (or medium) speed after you add the sugar. After you add the last part of sugar, turn to high speed to beat until a stiff peak. At this time, the mixture should be glossy, thick, and heavy.
- Use a spatula and the cut-and-fold method to combine egg white mixture into the yolk batter. Fold gently to maintain volume, otherwise, you may knock the air out from the egg whites.
- Use the right chiffon cake pan. The best types are the aluminum pan with a removable base. Make sure the pan is not non-stick.
- Do not grease the mold or line it with parchment paper. The cake needs to cling to the sides of the pan as a support as it rises. Otherwise, it will collapse easily.
- After pouring the batter into the cake mold, tap it lightly to let the air out. If you tap it too hard, the air might enter from the bottom causing a dome-shaped bottom. Use a toothpick or chopstick to swirl the batter to remove small bubbles.
- Once the cake is baked, tap the cake lightly again a few times to release the hot air. Let the cake cool upside down for at least 45 minutes before removing it from the cake pan. Make sure there is space underneath the cake so the hot air can escape.
Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream
- 6" Chiffon Cake Pan
- Silicone Spatula
- Hand Mixer
- 3 egg yolks
- 25 g vegetable oil
- 45 mL milk
- 12 g sugar
- 45 g all-purpose flour
- 5 g corn starch
- 1 g butterfly pea flower powder
- 3 egg whites
- 30 g sugar
Blueberry Whipped Cream
- 250 mL whipping cream
- 20 g sugar
- 50 g cream cheese softened
- 20 g blueberry jam
To prepare Chiffon Cake Batter:
- Preheat the oven to 160 °C or 320 °F.
- Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge. (see tip #1)
- Sift all-purpose flour, butterfly pea flower powder, and corn starch. (see tip #2)
- Add sugar (12g) into the egg yolks. Whisk until sugar is dissolved and the batter becomes yellowish-white. (see tip #3) Whisk in oil.
- Sift the flour, black sesame powder, and corn starch again. Slowly add the dry ingredients interchangeably with milk into the yolk batter. Use a spatula and mix until everything is combined with no lumps. Do not over-mix it. Set aside. (see tip #4)
- Bring out the egg white from the fridge. Whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (30g) gradually and whisk at medium-low speed. After you add the last part of sugar, turn to high speed until stiff peak forms. (see tip #5)
- Put 1/3 of the meringue into the yolk batter. Gently mix them until combine. (see tip #6)
- Gently mix the batter with the remaining yolk batter, until combine.
- Pour the batter into the mold (see tip #7 & 8). Tap the pan lightly to get rid of any trapped air bubbles in the batter. (see tip #9)
- Bake for 45 minutes at 160 °C.
- Once it is baked, bring the cake out immediately and tap the cake pan lightly a few times to release the hot air. Turn the cake pan upside down on a cooling tray for at least 45 minutes. Do not remove the cake from the cake pan at this point. (see tip #10)
- After 45 minutes, you can remove the cake from the pan. Serve with the blueberry whipped cream.
To prepare Blueberry Whipped Cream:
- Whisk softened cream cheese and sugar until creamy.
- In a separate bowl, whisk the whipping cream until it starts to thicken. Add cream cheese and blueberry jam. Continue to whisk in medium-high speed, until a medium peak is formed. It is best for frosting the cake. Continue to beat to stiff peak is best for piping decorations.