Chiffon cake question

[RachelB]

I am about to bake my first chiffon cake next week and have been doing a lot of research on them. One of the tutorial videos I watched said that it is necessary to watch the chiffon cake in the oven during the last 5 minutes of baking because just before they are done, they will deflate slightly, and that is the indicator that they are done and ready to be removed from the oven. Is that true?

 

[retired baker]

I am about to bake my first chiffon cake next week and have been doing a lot of research on them. One of the tutorial videos I watched said that it is necessary to watch the chiffon cake in the oven during the last 5 minutes of baking because just before they are done, they will deflate slightly, and that is the indicator that they are done and ready to be removed from the oven. Is that true?

Its true with cakes in general, they begin to contract.

 

[RachelB]

Its true with cakes in general, they begin to contract.

Thank you.

 

[Norcalbaker59]

I am about to bake my first chiffon cake next week and have been doing a lot of research on them. One of the tutorial videos I watched said that it is necessary to watch the chiffon cake in the oven during the last 5 minutes of baking because just before they are done, they will deflate slightly, and that is the indicator that they are done and ready to be removed from the oven. Is that true?

Chiffon cake is my go to cake and has been for years. I’ve baked countless chiffons using water, carbonated, water, cordials, juices, sparkling wine, and non-alcoholic sparkling wine. Personally, I have never had a chiffon cake slightly deflate in the oven. Even as a layer cake, they rise to the full height of the cake pan when done.

Chiffon is baked in an ungreased pan so the batter clings to the sides and the center tube (or heating core if baking in a standard cake pan). I bake at 325°F because I find 350°F dries the cake out and makes it brown and crusty. Avoid dark metal pans.

Some overall shrinkage occurs as it cools. But with a good formula, proper mixing, and cooling, it should not be much shrinkage.

I always do the touch test for doneness. The cake should spring bake when lightly pressed. If it is

I always elevate my cooling rack by placing tall drinking glasses under each corner. That gives a lot of good air circulation under the cake to allow the heat and steam to dissipate rather than getting trapped between the counter and top of the cake.

 

[RachelB]

Thank you so much! I am nervous but I am looking forward to baking this cake. The recipe for the chiffon cakeI am using calls for the cake to be bakes in three layers using 9 x 2 inch pans and then layered. Everything I have seen in my research has said that the egg white and sugar need to be beat to firm/stiff peaks. before folding them into the batter. However, this recipe says to beat to soft peaks. Is that because the cakes are to be layered with filling between the layers? I can post the recipe if you would like.

 

[Norcalbaker59]

Thank you so much! I am nervous but I am looking forward to baking this cake. The recipe for the chiffon cakeI am using calls for the cake to be bakes in three layers using 9 x 2 inch pans and then layered. Everything I have seen in my research has said that the egg white and sugar need to be beat to firm/stiff peaks. before folding them into the batter. However, this recipe says to beat to soft peaks. Is that because the cakes are to be layered with filling between the layers? I can post the recipe if you would like.

I almost always bake chiffon cakes in traditional (uncoated, ungreased) cake pans. These are tips to help you achieve light airy chiffon cake layers.



Whipping the Egg Whites

I use firm peak egg whites—not stiff. This is an important distinction. Firm peaks give the batter structure and volume without becoming dry or difficult to fold. If you’re unsure what firm peaks look like, refer to the guide linked below. It includes step-by-step photos to help you recognize the proper texture:

How to Beat Egg Whites



Folding Technique

Folding the egg whites properly is essential to achieving the chiffon’s airy texture. Here’s how I do it:

1. Use a large balloon whisk. A large whisk helps fold gently without deflating the whites

2. Add one-third of the egg whites to the batter. Pour them down the center of the bowl.

3. Fold gently:

• Lift the batter from the bottom of the bowl and fold it over the whites.

• Then, draw the whisk down through the center of the batter and lift again to fold.

4. Rotate the bowl 1/4 turn after each fold. This ensures even distribution without overmixing.

5. Repeat with the remaining egg whites in two more additions.

Examples of size of balloon whisks I use

Preparing the Pans and Baking

I bake chiffon cakes at 325°F (163°C). Place the heating core under the parchment paper for easier removal. The pans should be ungreased and lined only on the bottom (if at all). This allows the batter to cling to the sides and rise properly.

This is how I set up my cake pans for chiffon layers. Note the cloth baking strips. I highly recommend them.

The heating core should be close to the height of the cake pan to ensure the batter has support to rise to the full height of the cake pan.

Cooling and Inverting

Here’s an example of an orange chiffon cake I baked:

• When properly baked, there should be no crust on the sides or bottom of the cake.

• The top crust is very soft and can be gently scraped off with your fingers or a butter knife. (photo below)

• A well-balanced formula will allow the cake to rise to the full height of the pan without collapsing or shrinking.


i’ve never had a chiffon cake shrink down or form a crust on the sides and bottom using the techniques I’ve described here.

Immediately after baking:

1. Invert the pan onto a cooling rack that has been elevated (I place tall drinking glasses under each corner of my cooling racks).

2. Cool the cake upside down for at least 20 minutes before attempting to remove the pan.

3. Do not turn the cake right-side up until it is completely cooled. This prevents collapse and helps set the crumb structure.


One thing I forgot to mention in the folding discussion: use a much larger bowl than you think you’ll need.

As you fold the whipped egg whites into the batter, the volume increases significantly. A spacious bowl gives you the room to fold gently and thoroughly without compressing the batter or spilling over the sides. The first time I made a chiffon cake the batter expanded so much, it was at the top of the bowl.

 

[RachelB]

I almost always bake chiffon cakes in traditional (uncoated, ungreased) cake pans. These are tips to help you achieve light airy chiffon cake layers.



Whipping the Egg Whites

I use firm peak egg whites—not stiff. This is an important distinction. Firm peaks give the batter structure and volume without becoming dry or difficult to fold. If you’re unsure what firm peaks look like, refer to the guide linked below. It includes step-by-step photos to help you recognize the proper texture:

How to Beat Egg Whites



Folding Technique

Folding the egg whites properly is essential to achieving the chiffon’s airy texture. Here’s how I do it:

1. Use a large balloon whisk. A large whisk helps fold gently without deflating the whites

2. Add one-third of the egg whites to the batter. Pour them down the center of the bowl.

3. Fold gently:

• Lift the batter from the bottom of the bowl and fold it over the whites.

• Then, draw the whisk down through the center of the batter and lift again to fold.

4. Rotate the bowl 1/4 turn after each fold. This ensures even distribution without overmixing.

5. Repeat with the remaining egg whites in two more additions.

Examples of size of balloon whisks I use
View attachment 5070


Preparing the Pans and Baking

I bake chiffon cakes at 325°F (163°C). Place the heating core under the parchment paper for easier removal. The pans should be ungreased and lined only on the bottom (if at all). This allows the batter to cling to the sides and rise properly.

This is how I set up my cake pans for chiffon layers. Note the cloth baking strips. I highly recommend them.
View attachment 5062

The heating core should be close to the height of the cake pan to ensure the batter has support to rise to the full height of the cake pan.
View attachment 5065

Cooling and Inverting

Here’s an example of an orange chiffon cake I baked:

• When properly baked, there should be no crust on the sides or bottom of the cake.

• The top crust is very soft and can be gently scraped off with your fingers or a butter knife. (photo below)

• A well-balanced formula will allow the cake to rise to the full height of the pan without collapsing or shrinking.


i’ve never had a chiffon cake shrink down or form a crust on the sides and bottom using the techniques I’ve described here.
View attachment 5063

Immediately after baking:

1. Invert the pan onto a cooling rack that has been elevated (I place tall drinking glasses under each corner of my cooling racks).

2. Cool the cake upside down for at least 20 minutes before attempting to remove the pan.

3. Do not turn the cake right-side up until it is completely cooled. This prevents collapse and helps set the crumb structure.


One thing I forgot to mention in the folding discussion: use a much larger bowl than you think you’ll need.

As you fold the whipped egg whites into the batter, the volume increases significantly. A spacious bowl gives you the room to fold gently and thoroughly without compressing the batter or spilling over the sides. The first time I made a chiffon cake the batter expanded so much, it was at the top of the bowl.

Thank you so much! This is so helpful!

 

[Norcalbaker59]

Thank you so much! This is so helpful!

You are welcome. I’m sure the cake will be beautiful and delicious.

 

[RachelB]

You are welcome. I’m sure the cake will be beautiful and delicious.

I will post it.

 

[Norcalbaker59]

I will post it.

I look forward to see it!