Chiffon cake. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans. And if you are wondering how chiffon cake differs from sponge cake, it's because sponge cake calls for butter as the fat source instead of oil like chiffon cakes.

You do not need to beat the mixture (of yolks oil.) as called for in the recipe. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. You can cook Chiffon cake using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chiffon cake

Prepare 225 g of flour.
You need 150 g of sugar.
You need 150 g of canola oil.
You need 4 of eggs.
It's of Vanilla essence.

Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher.

Chiffon cake step by step

Preheat the oven at 180 degrees.
Combine all the wet ingredients.
Sieve all the dry ingredients.
Add the dry ingredients to the wet ingredients.
Bake at 180 degrees.

To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans. Stir together, then whip until soft peaks form. A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Its distinctive feature is from the use of vegetable oil, instead of the traditional fat which is solid at room temperature, such as butter or shortening. This makes it difficult to directly beat air into the batter.