6 egg whites
1 ½ cups sugar
4 egg yolks
½ cup canola oil
½ cup water
1 teaspoon vanilla
1 ½ cups flour
1 tablespoon baking powder
Pinch of salt


1. Adjust oven rack to middle position and heat to 350 degrees. Line two 8 inch pans with parchment paper.
2. Warm the eggs by letting them sit in a bowl of hot water for about 5 minutes. When warm, crack the eggs and separate the yolks from the whites.
3. Beat whites until soft peaks begin to form. Gradually add ½ cup sugar while continuing to beat until the whites are very stiff.
4. Mix together egg yolks, oil, water and vanilla in a small bowl.
5. Sift together the sugar, flour, baking powder and salt in a large bowl.
6. Add the yolk mixture to the dry ingredients and mix well. Carefully fold in the beaten egg whites until well combined.
7. Divide the batter evenly into the two pans. Bake for around 1 hour, until the center springs back when lightly pressed and a toothpick comes out clean. Let the cakes cool, then unmold.

Recipe courtesy of pastry chef Greg “Mr. Cake” Case, 2012.

Chiffon cake tastes as elegant as it sounds. Set aside the boxed cakes this holiday season and really dress up the dessert table with an elegant Chiffon cake.

Chiffon cake is part of the egg foam cake family, similar to an Angel Food Cake or Genoise Cake. Like the rest of egg foams, a chiffon is a light and airy cake. It acquires its airy texture and volume from beaten egg whites. Unlike the other members of the egg foam cake family, the chiffon sets itself apart because of one ingredient, oil. Chiffon cakes are typically made with a bit of vegetable oil, this makes them very moist and prevents them from drying out as much as other cakes do.

A chiffon cake is a perfect blank slate for many other desserts. Since the addition of the vegetable oil makes the chiffon a bit more sturdy of a cake, it can be filled with frostings and fillings. Or, the cake can also be baked into sheet cakes and/or cupcakes. The versatility of the chiffon allows it to become many other desserts.

If you are assigned to bring a dessert somewhere this holiday season the chiffon is a perfect choice. This delectable and versatile cake will have everyone asking for seconds.

We are going to make a chiffon cake. The first thing that our recipe tells us to do is to grease the pan, put in a piece of parchment paper, and then grease the parchment paper.

We need two pieces of parchment paper. So I'm going to trace the pan to make sure I have the right size, And you can cut them both at the same time, something like this.

We place the parchment in the bottom of the pan. Make sure you tuck it into the corners so the paper extends a little bit. And then we spray it again just lightly. OK, now we're ready.

The next instruction is to get room temperature eggs. So if you haven't planned ahead, like most of us don't, myself included, what you want to do is take the eggs and place them in a bowl in their shell. And get very hot tap water and pour it over the eggs.

Set them aside in the hot water for about five minutes. Once the eggs have sat in the water for about five minutes and they're warm, the next thing we need to do is separate the whites from the yokes. So we're going to put the whites into the mixing bowl and then the yokes we're going to set aside.

Everybody has their own way of separating the whites from the yokes. This is how I do it. I use the shells. Whatever works for you is the best way to go.

Now for this recipe, we only need four yokes, not all six. So you put it on the in mixer. Now, we're going to turn it on to medium speed.

And once it's frothy, we're going to add some salt to it. Basically, about an eighth of a teaspoon, which is like a pinch of salt. Now, I usually use Kosher salt.

We're going to raise the speed to high. And we're going to beat it, so it takes another couple of minutes. But once the egg whites start to get thick, you add the sugar very, very slowly, like a light snowfall.

Once the sugar is incorporated into the egg whites, we want to beat them to the still peak stage. You can see in the bowl as the roller is going around, that the edges of the whites they actually keep their shape. But we want to test it by checking the peak. That's a stiff peak, straight up. And that's where we need it to be.

We're going to put the rest of the dry ingredients into our mixing bowl. We;re going to add the remaining cup of sugar to the bowl. And then we need a cup and a half of flour. And we need a tablespoon of baking powder, level. It is important to be precise with your measurements.

Now, we're just going to mix these things together. I like to use a whisk. That incorporates it well.

Then we need half a cup of water, to which we're going to add half a cup of oil, like vegetable oil or canola oil. And then we add the four egg yolks that we had set aside.

Then we want to stir this all together. Now, we need to add a teaspoon of vanilla. And we can stir that in.

Next, we're going to incorporate the liquid ingredients into the dry ingredients. What we want to do is make a little well in the middle. And we're going to pour the liquid ingredients into that well.

And now, we're going to stir the dry into the wet. And this is going to make somewhat of a stiff batter. Now, the reason why you want to stir the dry into the wet is that cuts down on the possibilities of lumps. It gives you a smoother batter.

And now, this looks pretty smooth. However, you see it's kind of stiff. So what I'm going to do is take some of the egg white and stir it into the batter. And you'll see that that will loosen it up. And at this point, we don't have to worry so much about the air in the egg whites.

So you see that's made it lighter and it's going to be easier to fold in the egg whites. Now, we're going to put the rest of the egg whites right on top of the batter.

It's good to have a good sized bowl here so you have a lot of surface area. And you want to do this pretty quickly and pretty delicately. Because at this point, you don't want to lose the air that you've incorporated into the batter.

Once the egg whites are fully incorporated, you don't see any streaks of white anymore, we're ready to divide the batter into two different cake pans. OK, we have our pans lined with the parchment paper. And we're going to put half the batter in each pan. Make sure you get all batter.

So now we're ready to put the cake into the oven. And it takes about 20, 25 minutes until the cake is done.

Once the cakes are cooked, you would set them aside and allow them to cool to room temperature, about half an hour. And then you would be ready to unmold them.

And to unmold them, what you want to do is have a plate the size of the cake. Because it's well greased and you have the parchment paper on the bottom, you can pretty much just invert it and tap the pan and they'll come out.

So just tap on the pan and lift it up. And there you go, perfect. So we got to unload both of them.

All right, now you have the foundation to build a great desert. And there's all kinds of ways that you can complete this. There's no limit.

Chiffon Cake
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