[NEW] Easy to Bake Basic Chiffon Cake 2020

Easy to Bake Basic Chiffon Cake

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Who said you can’t have your cake and eat it too? Before we can come up with extravagant cake recipe we need to learn the basic.

For this recipe we’ll bake the classic chiffon cake, it’s a blank slate for layer cakes that you can cover with different frosting. On our next vlog we will show you how to make
Italian buttercream and cream cheese frosting.

To come up with the pillowy texture of the ethereal chiffon cake we’ll need the following ingredients.


5 pcs Egg Whites
1/2 tsp or 2 g Cream of Tartar
1/2 cup or 125 g White Sugar


5pcs. Egg Yolks
1/2 cup or 75 g Vegetable Oil
3/4 cup or 108 g White Sugar
1/2 tsp or 3 g Salt
3 tbsp or 45 g Water
1/2 tsp or 10 g Vanilla
1 and 1/4 cup or 160 g Sifted Cake Flour
1/2 tsp or 2.5 g Baking Powder

(note: if you follow the measurement in cups or spoons stick to it same goes to grams they both works fine don’t get confused but i suggest to follow measurements by grams)

Baking Temperature: 160 degrees centigrade
Baking Time: 55 to 60 minutes

For the procedures, please watch the video above. If you have any question please comment down below.

So what are you waiting for? Go bake it yourself!

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For our other videos please click the links below.

Brazo de Mercedes –
Sugar Donuts –
Cheese Bread –
Kababayan Bread –
Egg Pie –
Crinkles –
Bread Pudding –
Spanish Bread –
Pandesal –
how to make a cake
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50 thoughts on “[NEW] Easy to Bake Basic Chiffon Cake 2020

  1. grace peña says:

    Hi chef! Ako po ulit ito… pwede din po ba ang recipe nato lagyan ng cocoa powder para po maging chocolate chiffon cake? Ilang tbsp o cup kaya ng cocoa powder ang ilalagay? At may ingredients pa ba dapat ilagay bukod sa cocoa powder? Sana po hindi ka magsasawa sa pagsagot ng katanungan ko… ito kasing recipe nyo ang successful ako at hindi cya nag dedeflate. Ngayong friday ko pa ita try yung ube chiffon cake na sabi mo lagyan ko lang ng 3tbsp ube flavor ang recipe nato, hope maging successful din cya… thanks talaga chef..😍😘🤗

  2. grace peña says:

    Hi chef! Kmuzta? 5 mons ago nakita ko itong chiffon recipe mo at ito lang ang recipe na successfull ang outcome at masarap pa kahit walang milk.. itong recipe na ito ang ginagamit ko pag may oorder sa akin ng chiffon cake… tanong ko lang chef if pwede ba gawing UBE Chiffon cake ang recipe na ito? If kung pwede anong ube flavor ang ilalagay, ube liquid or ube powder? At anong sukat po? TIA

  3. Mel Chyze Montuya says:

    I never baked chiffon cake before cause its so intimidating..I was not that confident until yesterday I decided for the first time, using this recipe..But since I don't have Cake flour I substituted it with AFP + Cornstarch. I followed the rest of the steps..and guess what, it turned out to be perfect..thank you so much, Ill this recipe from now on

  4. myra j says:

    Thank you so much for your wonderful recipe.. i already tried your exact measurement except the sugar by adjusting it from 1 1/4 into 3/4 cup total only.. it was really great, not too sweet unlike the other sponge cake recipe with butter(too sweet at mas magastos pa)..your chiffon cake is recommended and will be on my list for my basic sponge cake.. thank you so much

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