# Chiffon Cake

This video is a comprehensive tutorial on making different flavors and sizes of chiffon cake, perfect for baking beginners.

- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 25 g corn oil
- 38 g milk
- 40 g cake flour
- 2 eggs
- 25 g sugar
- 5 g lemon juice
- 3 g cornstarch
- 30 g corn oil
- 55 g milk
- 58 g cake flour
- 3 eggs
- 30 g sugar
- 6 g lemon juice
- 5 g cornstarch
- 50 g corn oil
- 85 g milk
- 95 g cake flour
- 5 eggs
- 50 g sugar
- 8 g lemon juice
- 10 g cornstarch
- 30 g corn oil
- 65 g milk
- 55 g cake flour
- 8 g cocoa powder
- 3 eggs
- 35 g sugar
- 5 g lemon juice
- 5 g cornstarch
- 30 g corn oil
- 60 g milk
- 55 g cake flour
- 7 g red yeast powder
- 1 g cocoa powder
- 3 eggs
- 30 g sugar
- 5 g lemon juice
- 5 g cornstarch

## Instructions

1. Add corn oil and milk in a bowl.
2. Whisk to emulsify.
3. Sift in cake flour and mix in a zigzag motion until no dry flour remains.
4. Add egg yolks and mix until smooth.
5. Preheat the oven.
6. Whisk egg whites with lemon juice and sugar until stiff peaks form.
7. Add ⅓ of the egg whites to the yolk batter and mix.
8. Pour the yolk batter into the remaining egg whites and fold to combine.
9. Pour batter into the cake pan, filling 70% full.
10. Bake at 150 degrees Celsius for 40 minutes.
11. Invert the cake to cool.
12. Repeat the same steps for 6-inch cake using the ingredients listed on the screen.
13. Bake at 150 degrees Celsius for 45 minutes.
14. Repeat the same steps for the 8-inch cake using the ingredients listed on the screen.
15. Add vanilla extract to the 8-inch cake.
16. Use a stand mixer for the 8-inch egg whites.
17. Bake at 130 degrees Celsius for 40 minutes, then 150 degrees Celsius for 20 minutes.
18. Repeat the same steps for the red velvet and cocoa cake using the ingredients listed on the screen.
19. Combine cocoa or red yeast powder with corn oil.
20. Bake at 130 degrees Celsius for 35 minutes, then 150 degrees Celsius for 15 minutes.

## Equipment

- oven
- cake pans
- wire whisk
- spatula
- mixing bowls
- electric mixer
- stand mixer

## Tips

- Emulsify oil and milk until the texture of thick yogurt.
- Mix in a zigzag motion to avoid gluten development.
- Bake at low temperature for smaller openings.

## Source

- Original video: https://www.facebook.com/share/v/1J1Nxd3oCW/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/697a1a82-81ee-49c8-a945-c7960345af9a
- Extracted: 2025-05-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt