How to make a chiffon cake?

A. Goal of the demonstration

 Chiffon cake isn't difficult to make, but it does require a
little attention to detail.
B. Overview of how to make a chiffon cake

Step 1: Separate Egg

Step 2: Preheat Oven

Step 3: Combine Dry Ingredients

Step 4: Beat in Wet Ingredients

Step 5: Beat Egg Whites

Step 6: Fold Ingredients

Step 7: Pour Batter into Tube Pan and Bake

Step 8: Remove Cake from Pan

Step 9: Frost Cake

C. Step by Step Procedures

Step 1: Separate Eggs

Separate the egg whites from the yolks. Eggs separate more easily when cold, so separate them
immediately after taking them out of the refrigerator. Even the tiniest bit of yolk can inhibit the
beating quality of the whites (if any yolk gets into the white, do not use it; refrigerate that white
for another use). To ensure that no yolk gets into the whites as you separate the eggs, separate
each white into a small bowl (such as a custard cup), then transfer the white to the extra-large
bowl in which you will eventually beat them. Place the yolks in a small mixing bowl.

Allow the egg whites to stand at room temperature for 30 minutes (for food safety, do not let
eggs stand longer than 30 minutes at room temperature). The standing time ensures that the
whites will reach their full volume when you beat them.
Step 2: Preheat Oven

Allow your oven to preheat at least 10 minutes or until the desired

temperature has been reached. Use an oven thermometer to make sure it's
at the proper temperature.

Step 3: Combine Dry Ingredients

stir together the dry ingredients—typically flour (or cake flour),

sugar, baking powder, and salt. Make a well in the center of this
mixture. To make a well, use a spatula or wooden spoon to gently
push the dry ingredients against the side of the bowl.

Why cake flour?

Many "retro cakes" like chiffon cake call for cake flour instead of all-purpose
flour. Cake flour is a fine-textured flour with low protein content, so it keeps
cakes and other baked goods more tender (less tuggy or chewy). But all-
purpose flour will work as a replacement.

Step 4: Beat in Wet Ingredients

Add the oil, egg yolks, and other liquid to the well of dry ingredients, making sure

to add these ingredients in the order specified in the recipe. Adding the oil first

helps prevent the eggs from binding with the flour, which can cause streaks in the

finished cake.

Use an electric mixer to beat the mixture until satiny smooth.

Tip: To measure liquids, such as oil, pour the liquids into a clear measuring cup

that has measuring lines on the side. Get at eye level with the cup and fill just to

the measuring line.

Step 5: Beat Egg Whites

Thoroughly wash and dry the beaters. In a separate bowl, beat the
egg whites and cream of tartar on medium to medium-high speed
until stiff peaks form. At this stage, the tips of the egg whites will
stand straight when the beaters are lifted.

Tips for beating egg whites:

- Make sure your beaters and mixing bowl are clean and dry. A
speck of oil or egg yolk on either one can minimize the volume of
the beaten egg whites.

- Avoid plastic bowls—even clean ones may hold oily residue that
can affect the beating quality of the egg whites.

- Use a bowl that's wide enough to keep the beaters from being
buried in the egg whites.

- Add cream of tartar to stabilize the egg whites.

- Do not overbeat or underbeat egg whites—your cake may fall. Egg

whites should be stiff but not dry.

Step 6: Fold Ingredients

Pour the egg-yolk batter in a thin stream over the beaten egg
whites. Gently fold the batter into the egg whites. Use a spatula to
cut down vertically through the mixture. Move the spatula across
the bottom of the bowl; bring it back up the other side, carrying
some of the mixture from the bottom over the surface. Repeat this
process, rotating the bowl, until the ingredients are combined.

Note: Be careful not to overmix at this stage. Overmixing can

decrease the volume of the batter, resulting in a tough cake.
Step 7: Pour Batter into Tube Pan and Bake

Pour or spoon the batter into an ungreased 10-inch tube pan and
bake as directed. Your cake is done when the top of it springs back
when lightly touched.

Step 8: Remove Cake from Pan

Immediately invert the cake and cool it upside down to help set the
cake's structure. After the cake has cooled thoroughly, loosen the
sides of the cake from the pan and remove it.

Why invert to cool? If chiffon cakes cools upright, the light airy
texture deflates. Some tube pans (like the one pictured here) have
little feet to keep the pan elevated when inverted. If your pan
doesn't have these feet, you can prop the pan over a clean glass
soda bottle. If using the bottle method, check the cake periodically
so it doesn't slide out of the pan and down the bottle.

Step 9: Frost Cake

After the cake has cooled (about 1 hour), frost it as desired.

D. This cake was amazing, it was so easy to make and it turned out perfect.
Although the frosting was way to soft and it really hard to get the cakes out
of the pans, but at the end it turned out beautifully.