Chiffon is my go-to cake when it comes to layer cakes. The base recipe is easy to adapt to your favorite flavor. That light and fluffy texture pairs best with softer fillings. The versatility and texturt make this my favorite cake recipe.
Yield
3- 6 inch rounds, 2- 8 inch rounds, or 1- 10inch round (all 2 inches high)
Ingredients
- 85g Oil
- 5ea Egg yolks
- 120g Water
- 5g Vanilla extract
- 200g Cake flour
- 75g Sugar
- 10g Baking powder
- 1g Salt
- 5ea Egg whites
- 140g sugar
Directions
- Preheat oven to 325⁰F and line cake pans with parchment but don’t use any pan spray.
- Separate eggs (It’s better to have a little white in the yolks than yolks in the whites)
- Sift dry ingredients with only the first (smaller) part of sugar. Keep second (larger) part aside for egg whites.
- Whip egg yolks on high for about 1 minute. Turn mixer down to medium and slowly stream in oil.
- When oil and yolks are combined, alternate between water and sifted dry ingredients starting with water and ending with flour (about 3) Set aside
- Wash bowl and whisk thoroughly (any fats will inhibit whipping egg whites to full volume)
- Whip egg whites till slightly foaming, then start slowly adding sugar and whip till medium peaks
- Fold egg whites into yolk mixture in three parts
- Divide into pans and bake at 325⁰F for about 25 minutes
- When the top springs back leaving no indents pull from the oven and flip onto a cooling rack.
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