Zero failure chiffon cake! Soft and non-dry, without cracking or splitting. A beginner's success in one attempt.

Chiffon cake is the base of all cream cakes and the first hurdle for baking beginners! Many people make chiffon cakes that either collapse and shrink, crack, or are solid but not soft. Today, I'm sharing a 6-inch chiffon recipe that has been refined through countless trials and errors. It's packed with details and beginners can achieve 100% success.
Precise ingredient formula: 3 eggs (room temperature), 55g low-gluten flour, 40g fine sugar (30g for egg whites + 10g for egg yolks), 30g pure milk, 30g corn oil.
Detailed steps: First, separate the egg whites and egg yolks. The egg white container must be oil-free and water-free. Do not mix in the egg yolks as it will prevent emulsification. Mix together the corn oil, milk, egg yolks, and 10g of sugar. Sieve in the low-gluten flour and stir in a Z-shaped motion until there are no dry particles and the batter is smooth. Do not swirl the mixture; avoid forming gluten.
For the egg whites, add 30g of sugar in stages. Beat at low speed until you get a frothy appearance, add the first 30g of sugar, then the next 30g, and continue adding until you see streaks, then beat until stiff peaks form, with a small, upright tip when the egg beater is lifted. Add one-third of the egg white mixture to the egg yolk mixture and stir evenly. Then, pour it back into the remaining egg white mixture and gently fold until fully combined. Avoid air loss during the mixing process.
Pour the batter into a 6-inch hollow mold, tap the mold to release air bubbles, preheat the oven to 150 degrees Celsius, and bake in the middle rack with both upper and lower heating for 50 minutes. Remove from the oven immediately and invert to cool completely. Let it cool completely before removing from the mold.
Key points to avoid common pitfalls: No oil or water throughout the process, fully beaten egg whites, no air loss during mixing, slow and low-temperature baking, and immediately inverting the cake. The chiffon cake made this way is soft and springy, with a fine texture, without collapsing or cracking. Pair it with the whipped cream taught earlier, and it becomes a perfect homemade cream cake.