Moist, fluffy cake that melts in your mouth with every bite

Today we will learn how to make chiffon cake! You might be wondering why we’re making chiffon cake again, since we made a baked chiffon cake before. Today we will learn how to make steamed chiffon cake!

If you don’t have an oven or are looking for an easier way to make cake. This is a no fail recipe! By steaming the cake it will result in a moist, fluffy cake that melts in your mouth with every bite.

This sponge cake can be enjoyed plain or can be used to make decorated cakes, such as fresh strawberries and whipped cream! The cake is soft and fluffy and pairs well with a variety of fillings and toppings.

Since mother’s day is approaching soon, it's the perfect time to make some cake!

Scroll down to check out the ingredients needed for the Steamed Chiffon Cake Recipe with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Chiffon Cake | 戚风蛋糕

Chiffon Cake Ingredients

✿ 3 Eggs
✿ Lime Juice
✿ 45 Milliliters Oil
✿ 57 Milliliters Milk
✿ 75 Grams Cake Flour
✿ 75 Grams Sugar
✿ ¼ Teaspoon Baking Powder
✿ Pinch Of Salt

Chiffon Cake INSTRUCTIONS | Click here for the recipe video

Separate egg yolks and whites. To the yolks add 25 grams of sugar. Whisk to combine. Add the oil and whisk again. Lastly add the milk and whisk again until combined. Sift in the flour. Whisk until smooth and clump free.

In another bowl beat up egg whites. Add a little bit of lime juice. Add remaining sugar in 3 batches. Beat until stiff peaks.

Add ⅓  off the egg white mixture to the egg yolk batter. Gently whisk until combined. Once combined add mixture to the remaining egg whites. Gently fold with a spatula until combined.

Pour batter in chiffon cake mold until 3/4 full.
*Do NOT grease the chiffon cake mold. Tap the mold on the table to remove air bubbles.

Steam at medium heat for 50 minutes.
Cool the cake upside down.

Let it cool for 1 - 2 hours before cutting.
Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Do NOT grease the tube pan mold.

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