Today we are going to make a classic vanilla chiffon cake—a soft, airy cake that feels like biting into a cloud. Baking this cake is not magic; it's a gentle science.

Each step has a purpose, and following them carefully guarantees success.

By the end, we'll not only have a delicious cake but also a satisfying sense of accomplishment. Let's walk through this process step by step, like chatting with a friend, and make a cake that is tall, fluffy, and glossy.

Ingredients

We'll organize ingredients into two parts: egg yolk mixture and egg white meringue, plus the tools we need.

Egg Yolk Mixture (Yolk Team):

- 3 large egg yolks

- 35g mild vegetable oil (corn oil preferred)

- 40g whole milk

- 50g low-gluten cake flour

- 20g fine sugar

Egg White Meringue (White Team):

- 3 large egg whites

- 30g fine sugar (divide into 3 batches)

- A few drops of lemon juice or white vinegar

Tools:

- Two clean bowls (one large, one small)

- Kitchen scale

- Sifter

- Hand whisk

- Electric mixer

- Silicone spatula

- 6-inch round springform cake pan (do not grease or line!)

Steps to Prepare The Fluffy Cake

Step 1: Prepare the Egg Yolk Mixture

1. Separate the eggs carefully. Any yolk in the whites will prevent proper whipping. Store the whites in the fridge—they whip better cold.

2. In the yolk bowl, add 35g oil and 40g milk. Whisk vigorously until fully combined into a creamy, uniform mixture. This emulsification step ensures the cake will be moist and smooth.

3. Add 20g sugar to the yolks and stir well.

4. Sift 50g cake flour into the yolk mixture.

5. Fold gently using a “Z” or straight-line motion until smooth. Avoid circular stirring to prevent toughness. Set aside.

Step 2: Make the Egg White Meringue

1. Take the egg whites from the fridge and add a few drops of lemon juice.

2. Start whipping at high speed. When large bubbles appear, add the first 10g sugar.

3. Continue whipping, adding the second 10g sugar when the bubbles become fine.

4. Add the last 10g sugar as soft peaks start forming.

5. Reduce to medium-low speed to stabilize the foam.

6. The final goal is stiff peaks—when we lift the whisk, the peaks stand straight and don’t collapse. If the bowl can be inverted without the meringue sliding, it’s perfect. This forms the "steel skeleton" supporting our cake.

Step 3: Combine Egg Yolk and Egg White Mixtures

1. Take one-third of the meringue and fold gently into the yolk mixture using a spatula from bottom to top. Avoid circular stirring!

2. Once combined, fold this mixture back into the remaining meringue.

3. Continue folding gently until fully incorporated. The batter should be thick, glossy, and uniform in color.

Step 4: Pour and Bake

1. Pour the batter from about 20cm above the pan. This helps release large air bubbles naturally.

2. Tap the pan gently on the counter to remove trapped bubbles.

3. Place the pan in a preheated oven at 150°C (adjust 150–160°C depending on your oven) on the middle-lower rack.

4. Bake for 50 minutes. Do not open the oven during the first 30 minutes to avoid collapse.

5. Keep an eye on the cake toward the end, and use a toothpick to check doneness—it should come out clean.

Step 5: Cooling and Removing from Pan

1. Immediately invert the cake onto a cooling rack after removing it from the oven. Allow airflow beneath the pan to prevent collapse.

2. Let the cake cool completely, about 1–2 hours.

3. Gently separate the sides from the pan, then lift the springform base.

4. Admire our creation: a soft, tall, glossy chiffon cake—a real achievement!

Celebrate Our Baking

Every step we followed has a reason. Keeping egg whites clean protects delicate bubbles; folding in a "Z" shape keeps the cake light and fluffy; gradually combining ingredients allows everything to blend gently; inverting the cake locks in its perfect structure. Lykkers, the patience and care we invested are just as satisfying as the cake itself.

Let's not only savor this soft, glossy chiffon cake but also enjoy the calming, joyful rhythm of baking together.