Chinese Bakery Chiffon Cake {Recipe}


For Hubby’s birthday, I figured I’d try my hand at making the infamous fluffy Asian cake! Our usual cake lady was out of town, so I figured it was time to take the plunge and see if I could make a good fluffy cake at home.

I was really nervous at first because it’s been a while since I last baked and I don’t have many cake baking essential tools. However, I was able to make do, and it turned  pretty good for my first try! Suraj rated it a 8/10 (and that was despite some mishaps along the way). 

I feel that I should note this recipe calls for cake flour. Cake flour is a must for chiffon cakes, and is much finer than all-purpose flour. I would not recommend substituting this. You should be able to get it at any local grocers or on Amazon.

If you’re confused about any of the steps, please check out the original recipe on Nancy Baked! Her detailed photos are so helpful. I will also update photos for you all in the near future the next time I make this. 

CHINESE BAKERY CHIFFON CAKE

Yields: Two 8″ cakes
Prep time: 30-40 minutes
Cook time: 19-22 minutes
Temperature: 176C or 350F
Serves: 6-8 people

INGREDIENTS:

  • 5 eggs, separated at room temperature
  • 1 1/2 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar, separated into 1/3 and 2/3 cup
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

EQUIPMENT:

  • Electric mixer with whisk
  • Two mixing bowls
  • Two 8″ round pans
  • Sifter or sieve
  • Spatula (to scrape with)
  • Cooling rack or cool oven rack
  • Greaseproof or Parchment paper

METHOD:

  1. Preheat oven (176C or 350F)
  2. Separate the eggs at room temperature (very important)
  3. In the first bowl, beat on high speed the yolks and 2/3 cup of sugar until pale yellow (about 1 minute). 
  4. Sift together cake flour and baking powder on top of it and mix on low speed until it mixes well. Add water, oil, and vanilla – beat briefly on medium speed until no lumps appear and the batter becomes a paste.
  5. In the second bowl, start to make a meringue by whipping the room temperature egg whites with an electric mixer fitted with a whisk attachment until slightly foamy. Add 1/2 teaspoon cream of tartar. Increase power to high speed until stiff peaks have just formed (about 3 minutes).
  6. Decrease speed to low and gradually add in 1/3 cup of sugar while the mixer is still on. Increase speed back to high for another 30 seconds so all the sugar is incorporated. You have made a meringue!
  7. Add the meringue into the yolk mixture and gently fold with a spatula until incorporated so that the batter is all one color. Be gentle. Gently press down on clumps of egg whites, if necessary. Do not overmix or let the batter rest, otherwise the meringue will deflate, which will result in a flat, dense cake.
  8. Line only the bottoms of cake pans with parchment paper and evenly separate batter into 2 pans while gently smoothing out the tops with a spatula. Do not grease or line the sides of the pans. You want the cake to be able to climb up the sides while baking.
  9. Immediately place in the oven and bake at 176 C (350 F) for 19-22 minutes.
  10. The cake will be slightly golden and cooked through when it is finished. Remove from oven and let cool about 8-10 minutes before handling.
  11. The sides of the cake should start to shrink away from the sides of the pan as it cools. I used a butterknife to loosen the sides from the pan. While still lukewarm, remove from pan and turn it upside down onto a cooling rack lined with parchment paper until completely cool. I don’t have a cooling rack, so I improvised with a cool baking rack from my oven, covered with greaseproof paper. Worked perfectly!
  12. Remove the tops and sides of the cake to reveal the fluffy insides.
  13. Decorate with fresh cream and fresh fruits!

FRESH MANGO CREAM:

INGREDIENTS & METHOD:

  • One tub of heavy cream for whipping
  • Caster (granulated) sugar
  • 1 large ripe mango, cut and pureed

Method: Add heavy cream and caster sugar and whip together in chilled metal bowl and chilled whisk. Whip together and add sugar as needed. Keep whipping until it turns into a very thick cream, almost like icing. Decorate cake to preference.
I hope this helps! It really helps to watch cake tutorials as well. You need to cut off the browned edges of the cake with a serrated bread knife and you also need to add a little cream to the bottom of the cake stand to keep your cake in place. You can decorate it in any way you like, and you can add chocolate, flowers, fruits, sugar, edible glitte, or whatever else you fancy. 

I hope this helps! Make sure to split it up into two 8″ pans to keep the cook time down and avoid tough cake by over-cooking it!


Xoxo.