How to Make Chiffon Cake. PREP. Preheat the oven to 325°F. DRY INGREDIENTS. Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. WET INGREDIENTS. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.

More Inspiration. Check out our most popular desserts from the 1950s including angel food cake, lemon chiffon pie, banana cream pie, peach cobbler, and cinnamon buns.
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Photography by Wong Weiliang. Method. 1) Preheat oven at 160deg Celsius and prepare a 23cm chiffon cake tin. 2) Sift cake flour into a bowl and mix with egg yolk. 3) Prepare the pandan juice: wash 8 pandan leaves and cut into strips of 1 to 2 cm. Blend with 50ml of plain water and strain the mixture to get 30ml of juice. Instructions. Preheat oven to 325 degrees F. In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Make a well in the center of the sifted ingredients and add the following, in this order: vegetable oil, egg yolks, water, and vanilla extract.
Citrus Mousse Cake with Buttercream Frosting. Ngoc Minh Ngo. This gorgeous, springtime cake is worthy of being placed on a pedestal (but surely you'd rather eat it). Lemon and lime are combined to create a bright mousse filling, but feel free to swap in orange or grapefruit juice if you prefer.
3. Add the vanilla then eggs one at a time, scrape down the bowl between additions, and beat until well combined and fluffy. 4. Stir the buttermilk and lemon juice together.

Directions. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form.

Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Separate the egg yolks and egg whites of 3 large eggs (50 g each w/o shell), and keep the whites in a small bowl or a stand mixer bowl. Refrigerate or freeze the mixer bowl and the egg whites for 15 minutes until cold.
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    • royal chiffon cake recipe