Recipe Roundup | Quick Order Essentials | Make Chiffon Cakes in 30 Minutes in Multiple Flavors

Emergency birthday cake order? No problem! You can make a chiffon cake in 30 minutes.

This cake is very fast to make and can be prepared in just 25 minutes, and you don’t even need to turn it out of the baking pan. After baking, you can unmold it in 5 minutes without turning it over.

Let it cool for about 10 minutes, and then you can apply icing and fillings.

Here are 4 delicious flavors for you. Be sure to save and try them!

Classic Vanilla Flavor (makes 3 six-inch or 6 four-inch cakes)

Egg yolk mixture:

3 egg yolks

35 grams of milk

30 grams of corn oil

45 grams of cake flour

Egg white mixture：

3 egg whites

35 grams of granulated sugar

A few drops of lemon juice (optional)

Instructions:

Mix corn oil and milk well. Gradually sift in cake flour and stir until there are no lumps. Add the egg yolks and whisk until smooth.

In another bowl, whisk the egg whites, sugar and a few drops of lemon juice until stiff peaks form.

Gently fold half of the meringue into the egg yolk mixture, then carefully fold in the rest. Pour the batter into the pan, tap gently to eliminate any air bubbles, and bake in the middle of a preheated oven at 150°C for 25-28 minutes.

Once baked, shake the pan gently and let sit for 5 minutes before unmoulding.

Flavour variations (Chocolate, Matcha, Pandan):

Use the same steps as above to make 3 six-inch cakes or 6 four-inch cakes.

Enjoy a quick and delicious chiffon cake experience that is sure to impress anyone with its taste and texture. Happy baking!

Delicious and simple European and American baking recipes

Ingredients:

Egg yolk mixture:

Egg yolk - 3

Milk - 35g

Corn oil - 30g

Cake flour - 45g (or cake flour 40g + cocoa powder 5g / pandan powder 4g / matcha powder 5g)

Egg white mixture:

Egg white - 3

Casserole - 35g

Steps:

Oil and milk mixture:

First, stir corn oil and milk evenly. Next, sift in flour mixture and stir until no particles, then add egg yolk and stir until smooth.

Whip egg white:

Add granulated sugar to egg white at once, add a few drops of lemon juice, and beat until stiff peaks form.

Mix egg yolk and egg white mixture:

Gently fold half of the beaten egg white into the egg yolk mixture. After mixing, carefully fold in the remaining beaten egg white without over-mixing.