Classic Chiffon Cake

You must think that I am such a boring person or wondering if Chiffon Cake is the only thing I can make, that’s certainly not it and I promise I’ll post a different recipe soon.

The classic Chiffon Cake is of course less time consuming since it’s less prep work (you don’t need to chop, blend, squeeze the pandan leaves etc.) The ingredients and procedures don’t vary too much either. The Classic Chiffon Cake does not have the exotic, unique pandan fragrant or taste but it does not get less addictive. If you think the Pandan Chiffon Cake is too complicated, do give the classic one a try 🙂

For a 22cm Chiffon Cake ( 雪紡蛋糕)


Egg Yolks 6 (the eggs should be in room temperature)

Caster Sugar 45g

Vegetable oil 40ml

Coconut Milk 120ml

Cake Flour 105g

Baking Powder 1tsp

Vanilla powder 2tsp (if you use vanilla extract 1tsp should be enough)

Salt 1/8tsp (a pinch of salt)

Egg Whites 6

Castor Sugar 120g


1. Preheat the oven to 170 degrees.
2. Whisk together the egg yolks and sugar in a large bowl until thick and creamy.
3. Mix the corn oil and coconut milk, and add it slowly to the mixture while whisking.
4. Sift flour, baking powder and salt into the batter and whisk until it’s well combined.
5. Whisk the egg whites until soft peaks form, then gradually add the sugar and whisk until stiff peaks form. You know it’s ready when you can flip the bowl over your head and the meringue should not fall.
6. Gently stir one third of the meringue into the batter. Then add the rest of the batter into the meringue and GENTLY fold the mixture in. (You have to be gentle, but at the same time work fast with the meringue).
7. Pour the mixture into an ungreased baking pan.
8. Put the cake into the oven and bake it for 45-48 minutes. (I usually bake my cake for 48 min)
9. Invert the cake and let it cool.
*10. Use a metal spatula or sharp knife to separate the sides of the cake from the pan.

* Wait until it completely cools down, don’t be too eager removing it from the tin, it will ruin the cake. I used to use a knife when I first started baking this cake, but the cake could actually be “damaged” by the knife. The taste and texture is not going to be affected but the cake will look less presentable. So I’ve learnt to remove it just by pressing the sides of the cake, chiffon cake is very “flexible” (once it has cooled down) and the texture won’t be damaged just by pressing it. The cake looks very “proper” when you’ve successfully removed it from the tin. I must admit that I haven’t fully mastered this procedure yet. There are many clips on Youtube that teaches you how to do it, be patient.  :)

The soft and fluffy Classic Chiffon Cake


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