Chiffon Cake 

Chiffon cake was the first cake that I learned to bake when I was 11 years old. Well, back then it was the only cake that I knew existed. I do not know why I never heard of a chocolate cake back then :). I had no mixer when I started to bake. I only had a wire whisk to whip the egg whites. My younger sister and I would take turns beating the egg whites until it was stiff. It was so much fun. Through the years, I have improved the recipe to what it is now. I have also made many variations using the basic chiffon cake recipe. I am sharing with you my time tested recipe. This is also the only recipe that I can memorize by heart. Chiffon cakes was my benchmark for baking cakes. I often tell my students that if you can master the art of baking a chiffon cake, then making other cakes would be a breeze. In this tutorial, I am showing you three of the popular variations of the chiffon cake. I hope after watching my video, you will have more confidence in baking a chiffon cake.
Chef's Notes:
1. Always sift the flour before you measure.
2. Use extra large eggs for this recipe. You need approximately 1 1/4 - 1 1/2 cups egg whites. If you do not have extra large eggs, you can use any size eggs - just make sure you have the correct amount of egg whites BUT do not use more than 8 egg yolks.
3. Do not beat the egg whites at high speed if using a kitchen aid mixer, use medium speed. Remember that high speed produces large air pockets which will collapse quickly. Medium speed will produce small air pockets which are more stable.
4. Do not line or grease baking pans. Doing so will cause your cake to sink in the center because the paper will "pull" the cake. Invert the cake pans on a cooling rack as soon as you get it out of the oven.
5. Cool cakes before unmolding to prevent shrinkage.
Good luck!
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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