This delightful chiffon cake recipe doesn’t require baking powder, yet it delivers a soft, airy texture that melts in your mouth. Perfect for any occasion, this cake uses basic ingredients and a simple technique to create a heavenly dessert.
Ingredients:
50g milk
50g vegetable oil
5 eggs, separated
20g sugar (for the yolk mixture)
50g sugar (for the meringue)
84g cake flour
2g salt
2ml lemon juice
1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Ingredients
Separate the egg yolks and whites into two clean, dry bowls. Ensure no yolk gets into the whites to achieve a perfect meringue.
Preheat your oven to 160°C (320°F). Prepare a tube pan or ungreased chiffon cake pan.
Make the Egg Yolk Batter
Mix Wet Ingredients:
In a bowl, whisk the milk, vegetable oil, vanilla extract, and egg yolks until well combined.
Incorporate Dry Ingredients:
Sift the cake flour and salt into the wet mixture. Mix gently until smooth and lump-free. Avoid overmixing.
Whip the Egg Whites
Start the Meringue:
Add the lemon juice to the egg whites. Beat with a hand or stand mixer on medium speed until frothy.
Add Sugar Gradually:
Gradually add the 50g sugar in three additions, increasing the mixer speed to high. Beat until stiff peaks form, meaning the peaks hold their shape when the whisk is lifted.
Combine the Mixtures
Add a small portion of the meringue to the yolk batter. Gently fold using a spatula to lighten the batter.
Gradually fold in the remaining meringue in batches. Use gentle folding motions to avoid deflating the batter. The mixture should be light and airy.
Bake the Cake
Pour the batter into the ungreased chiffon cake pan. Tap the pan gently on the counter to remove air bubbles.
Bake at 160°C (320°F) for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Cool and Serve
Invert the pan immediately after removing it from the oven. Allow the cake to cool completely upside-down to prevent collapsing.
Once cooled, gently run a knife along the edges of the pan to release the cake.
Slice and serve as is, or pair with whipped cream, fruit, or your favorite glaze.
Tips for Success
Use Fresh Eggs: Fresh egg whites whip better, ensuring a stable meringue.
Room Temperature Ingredients: For a smoother batter, bring eggs, milk, and oil to room temperature before starting.
Sift Dry Ingredients: Always sift flour to prevent lumps in the batter.
Don’t Overmix: Fold the meringue gently to maintain the cake’s airy texture.
Cool Upside-Down: This is crucial for maintaining the cake’s structure.
Serving Suggestions
Toppings: Dust with powdered sugar or drizzle with a light lemon glaze for added flavor.
Sides: Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream for a decadent treat.
Occasions: This versatile cake is perfect for tea time, birthdays, or casual get-togethers.
Why This Recipe Works
Without baking powder, this recipe relies on the aeration of the meringue to provide lift and structure. The balance of oil and milk ensures a moist, tender crumb, while folding in the meringue creates a fluffy, cloud-like texture.
Enjoy this No Baking Powder Basic Chiffon Cake—an irresistible, light, and fluffy treat made with pantry staples. Happy baking! 🎂