Best Chiffon Cake Recipe | Fluffy & Soft | Qiong

[@miazhao264]

谢谢！我从一堆方子中凭直觉觉得你的靠谱，这是我第二次做蛋糕，第一次仿佛烤了个鸡蛋饼。看了你的视频居然一次成功了哎！！！太感人了，虽然没有视频里发的那么高也有点凹陷，但是吃起来就是美味的蛋糕我已经超级满足！

[@qiongcooking]

太好了，你会越做越好的，谢谢你的反馈😊

[@soniang5594]

这个真的是我目前试过的戚风蛋糕食谱中，做得最成功的，成品效果最好的！第一次跟着这个食谱还一次过做了两个，一个6寸和一个7寸中空。材料份量跟着8寸的，烘烤时间和温度跟着6寸的。完美出炉。太谢谢大琼的好方子了！

[@munyang1713]

但説和寫有些出入😂還是要命的

[@soniang5594]

@@munyang1713 不是太明白你说的

[@qiongcooking]

太好了，谢谢你的反馈😊

[@qiongcooking]

我做生日蛋糕都是拿这个配方做蛋糕胚，是我用过最好用的配方，如果不会做生日蛋糕和抹面的可以参考这个视频，没有专业学习也可以做出很好看的彩绘蛋糕 kzbin.info/www/bejne/rGrCZICvgbhqo6M 这个配方我修改了一下，做出了最美巧克力戚风蛋糕 kzbin.info/www/bejne/bJirgGScisdrmdU

[@tianx1200]

大大大琼Qiong 请问您的面粉的蛋白质含量百分比是多少？

[@qiongcooking]

@@tianx1200 我今天看一下，还没注意过我买的低粉，就是超市的那种

[@princessleng6627]

请问8寸模型是不是x2

[@i_Like_Desserts]

@@qiongcooking 我可以用鳄梨油么？

[@Lisa_Sis88]

谢谢大琼！我今天按你的配方，注意了蛋白打发，第一次做出了一个非常棒的戚风蛋糕！我非常开心！感谢！👍👍🌹🌹😀

[@annayang5708]

謝謝大琼，每次用你的方子都成功，真的非常謝謝你的細心解說和研究最完美的食譜 :)

[@qiongcooking]

不客气哈，也谢谢你的评论和反馈😊

[@Lengsam]

第一次做就成功了，口感非常好吃。好吃过外面蛋糕店👍

[@emilyliu6096]

这个方子是我做了若干个之后第一次成功的，太棒了

[@qiongcooking]

太好了，谢谢你的反馈😊

[@guirong3037]

非常好的食譜，我用奶油代替植物油，面糊入模八分滿，出爐十一分滿，沒縮沒塌，非常成功，感恩.

[@qiongcooking]

不客气哈，谢谢你的反馈😊

[@wendywei4959]

谢谢大大琼！今天孩子生日，按照你的配方和操作流程第一次尝试戚风蛋糕，成功！

[@qiongcooking]

不客气哈，也谢谢你的反馈😊

[@v3i2]

hi i really like this recipe.. i make it couple times but the result is the same with the top raising high and cracking in the side like a hat. can you give me a clue what the mistake is? thanks

[@juliomanuelsantosherrera5240]

Hola. ¿Es posible un bizcocho relleno de uvas pasas, que no se vayan al fondo del bizcocho?

[@li7067]

我做出來啦，配方很好，非常成功，謝謝琼琼分享！聽到的聲音十分療癒❤️

[@qiongcooking]

太好了，也谢谢你的支持和反馈😊

[@ヨシもん-o5z]

必ず成功させたいので、お願いします。ミルクは温めるのですか？冷たいですか？粉をいれたら、なじむ程度でいいですか？卵黄を入れたら混ぜすぎは良くないですか？メレンゲはつのがピンっとしてると少したてすぎですか？ヨロシクお願いします😣

[@tanahkek7995]

Laoshi tq for sharing. very clear. Is it true chiffon cakes may sometimes turned out not nice? Some ppl said. Why d cake deflates in d oven when it's about the baking time is ending?

[@刘雪萍-n3f]

我做了无数次，今天终于成功了，原来我加烤箱不需要加水😂

[@axiantian8922]

谢谢分享！方子很不错。照做了，出品没有你的那么稳定，但是比我之前做的已经很好了，继续练习，精益求精，向你学习。

[@helloDuckduckgo]

第一次做就很成功！你的各种配方比萨姐的好，比小高姐的也好。牛逼！

[@qiongcooking]

谢谢你的支持和反馈哈😊

[@fangfang10]

大琼啊，太爱你了！尝试了无数次的戚风蛋糕，终于用你的方子成功了。做了两次都不塌。万分感谢🙏

[@fangfang10]

请问大琼，300F烤40分钟后，320F烤10分钟，我看我的蛋糕表面颜色有点深，这个最后的10分钟能不能减少到5分钟？或者310F？我是把蛋糕放在中间那层烤的，是不是应该放在最底层啊？谢谢🙏

[@qiongcooking]

太好了，多做点当早餐，家里人生日也不用出去买啦哈哈哈，对了，你的问题是可以试试310度10分钟，看颜色熟悉自家烤箱，如果你家的烤箱是5层的话你要放在下面往上数第二层，不能放在上面哈

[@fangfang10]

大大大琼 好的大琼。我家烤箱我刚看了，还真是有5层。我是放在从下面数第二层了。谢谢大琼耐心详细的指导。🙏

[@emijanice9315]

Follow your recipe to make the cake . I tried with other recipes few times but it failed . My cake shrink into 1/4 size after cool down . Not spongy at all . Hope this time would be successful..

[@erinchen9593]

Thank you so much for this recipe! I made this tonight and it was a success! Light and evenly fluffy throughout, very close to cake from a bakery! This is my second time trying chiffon - the first time I used a different recipe and the bottom third of the cake was dense and raw. With your recipe, it was much better, although the bottom 1 mm was still dense, but that is acceptable by me.

[@qiongcooking]

Wonderful! Thanks for your feedback. The cake should be placed in the middle and lower layer of the oven. Dense appears under your cake because the temperature underneath is too low, and the chiffon cake slowly rises from below. The temperature below must not be too low。

[@erinchen9593]

@@qiongcooking Ah, thanks for the explanation! I will try lowering the layer next time. I did start the temp a bit higher at 325 and let it come down to 300, but lowering the layer could have a more direct heat. Thank you so much!!

[@rocioperez8241]

@@qiongcooking hi there... is this cake good for tres leches cake??? (Mexican cake)

[@oishibaking]

@@rocioperez8241it’s too soft for it. gonna absorb too much liquid and collapse

[@rocioperez8241]

@@oishibaking oh ok. Thank you

[@bonnie_fox_cats]

請問一下 4吋配方大約除2，蛋推薦用一顆 還是 蛋黃2蛋白1呢 ? Σ(ﾟωﾟ)

[@hutuma]

最近用这个方子做了两次，都成功了。方子真的很不错。谢谢大琼！🌹🌹

[@qiongcooking]

不客气哈，谢谢您的反馈😊🌹

[@萱萱-h1u]

老師～ 如果想做蝶豆花口味的戚風蛋糕，蝶豆花粉該用幾克呢？

[@chocoholic93]

I have a handmixer that's almost twice as fast 🙈.. even when I put it on the lowest speed.. should I reduce the whipping time of the egg whites to 4-5 mins?

[@tanahkek7995]

Teacher, tq for sharing. Do u have a orange chiffon cake recipe? Does d cake starts deflating during almost cooked? Can I remove when I see it starts deflating. ? I read somewhere can remove the cake when it's about to deflates.. pls advise

[@leochen7024]

你好大琼 老师 我是一位新手，今天我照你的方子做了一个8寸蛋糕，可以说是不成功。蛋糕烤制过程中有发起来，，出炉后也有轻微的凹陷就是手按下去不能回弹起来这是怎么一回事呢？谢谢你帮我指导指导。

[@airyv]

Thank you, Qiong! I followed every step and this is by far the best Chiffon cake recipe I ever tried! My family and friends all love it so much. It's so tasty, fluffy and spongy!

[@huiwenbong3723]

Hihi, may i know how long does it take to achieve that meringue texture? I always either under or over beat the meringue🤣

[@belindawang7487]

看着就很棒的配方👍！有个问题请教，蛋糕盘放在烤箱的第几层啊？

[@lai-hangrose-line9539]

Your cake looks nice. Can I put butter instead of oil in the egg yolk?

[@qiongcooking]

Thanks for your comment and support😊 Yes you can use butter

[@ヨシもん-o5z]

どうしても、上手くいきません。 液体は冷たくてもいいでしょうか。 メレンゲと卵黄生地がだいたい混ざったら何回くらい混ぜたら良いですか？どうしても、成功させいのです。お願いします😣

[@annapang942]

超完美的方子、第一次做成功了、忠❤️的謝謝你與我們分享！開心😃、大大大琼㊗️你萬事如意！謝謝🙏

[@qiongcooking]

谢谢你的反馈，不客气哈😊

[@fionadu3396]

你好，今天我跟你的步骤做了一个八寸威风旦糕，脱摸后，旦糕很松軟，没有缩腰，但是底部是凹下去的，不像你烤的是平底，不知道是什么原因呢？你可否告知我怎样才做到平底的旦糕，萬分之感谢你。

[@tanahkek7995]

Lately I tried pandan chiffon cake but not Good. It rises to d funnel n it deflates in d oven as it reaches about d time is ending

[@ChungKhanhLinh]

Can i replace some cake flour with some cacao powder or matcha powder to make other flavors🌝

[@cz7371]

This chiffon cake was amazing! I just don’t understand how the batter turned out so thick

[@ckrislozway]

可以请问老师 鸡蛋大小会如何影响戚风的口感？鸡蛋在蛋糕起什么作用？ 蓬松吗？

[@viethungvu8327]

Can I replace corn oil with soybean oil or rice oil also ???

[@qiongcooking]

Yes you can😊

[@viethungvu8327]

@@qiongcooking tks but my cake is still collapsed ?? even I try so many ways to fix : adjust tempurate / put in below ?? Can you tell me how to make it not collapsed ???

[@huihuilau8864]

谢谢老师，我做了N次凹底的戚风🤣。。今天终于成功了✌️

[@weilihan-jordan9969]

谢谢大琼的美食教学！给你点赞！👍👍👍

[@suetcheng6378]

这配方味道不会太甜也不会太淡谢谢你

[@emijanice9315]

My cake failed . Shrink 1/4 size again .. sad 😢

[@kinara4]

Hello ..just curious instead cake flour (dont have ) can I use all purpose flour? Pls help me 🙏 I want to make asap ..its looks so good 👍 Stay safe 😷 ❤ from 🇺🇲

[@samanthaashleyy1693]

I think it’s possible it’s just that the texture will be harder and not as dense since it has higher protein than cake flour :)) but if that’s what u have in hand give it a try!!

[@samanthaashleyy1693]

But if you do have corn starch in hand you can change it into cake flour. Take one cup of all purpose flour and then take our two tablespoons of the flour. Then replace it with two table spoons of corn flour. Sift it together. And that will give u 1 cup of cake flour :)) I hope this helps!!

[@kinara4]

@@samanthaashleyy1693 thank u, thank u for ur help yes I have corn starch.. ..thats what I will do until I finish my huge packet of all purpose flour ☺ Stay safe 😷 🙏

[@qiongcooking]

Yes you can. but all-purpose flour has more protein, and the cake may shrink after done. you can add some corn starch. you can try 15g corn starch with 35g all purpose flour, and other 5g corn starch should be used in egg white. please leave me message if you have any questions. Keep safe too.

[@kinara4]

@@qiongcooking thank u 💖..I understand what u say..yes I will look for cake flour👍..but 1rst will try with corn starch recipe 1rst .. Stay safe 😷

[@tanahkek7995]

I may try your recipe but I nd pandan chiffon cake recipe . I am trying many times. My texture is good line clouds, fluffy

[@tanahkek7995]

My recipe is 4 egg yolks 10 gm castor sugar 1/4 tsp salt 60 gm corn oil 50 ml coconut milk 70 ml pandan juice 90 gm cake flour 1/2 tsp baking powder Meringue 4:egg whites 100 gm castor sugar If u don't mind,pl help me .

[@shirleyyoung6656]

Hi ! Do I need water to bake the cake ? I don’t really understand .

[@dilmanirmani6452]

Dear if cant find out corn oill what can use a etc:

[@adazhao6266]

用这个方子做9寸的非常成功，8寸的料X1.25，用了8.5个中号蛋，305度烤了70分钟。非常喜欢这个无泡打粉依然成功的方子.谢谢！

[@qiongcooking]

不客气哈，你好棒哦，谢谢你的反馈，我上个月给我家娃做的生日蛋糕也是9寸的300度烤了70分钟

[@xiaobosun4703]

我的鸡蛋是65-67克（含壳），是否五个鸡蛋就可以了？

[@席咏梅]

你好，想问一下，柠檬汁是哪一种？不是柠檬饮料吧？是浓缩的吗？谢谢

[@qiongcooking]

不是柠檬饮料，是纯的柠檬汁，就是柠檬榨出来的，一小瓶的那种，超市就有的卖

[@席咏梅]

大大大琼Qiong 谢谢啦，我去超市找找，是不是白醋也可以呀？

[@qiongcooking]

@@席咏梅 是的，白醋也可以

[@席咏梅]

大大大琼Qiong 非常感谢

[@sabrinafang1407]

真是第一次做成功戚风，以后专门用你这个方子做戚风了

[@qiongcooking]

谢谢支持和反馈哈😊

[@sabrinafang1407]

@@qiongcooking 不用谢，继续期待你的视频

[@wealthcode3803]

This is the Video that I tried twice and succeeded twice. The cake tasted so soft that it melted in my mouth. I love it 👍

[@qiongcooking]

Great, Thanks for your feedback😊

[@Bottle_bitcoin]

大琼，你好！我今晚按这个配方做了个八寸的，但是蛋黄糊很干，我多倒了些奶，还是很干。我的鸡蛋是55-57克左右，面粉蛋白质含量9

[@qiongcooking]

你把牛奶用酸奶代替肯定会很干啊，里面水分的含量不一样，我后面会出酸奶戚风蛋糕，还没弄好，如果你用牛奶这个配方是没问题的，很多人反馈了

[@Bottle_bitcoin]

@@qiongcooking 我用的是牛奶，不是酸奶啊

[@qiongcooking]

@@Bottle_bitcoin 牛奶的话就没问题哈，这个是后蛋法，做出来的蛋糕比较细腻一些，刚开始面糊比较干，加了蛋黄就很细腻了

[@laipingmah4514]

我做了两次，蛋糕松软绵密，好吃。谢谢您

[@tanahkek7995]

Do u have orange flavour

[@mengyaochen7176]

七寸的戚风蛋糕什么比例配方

[@tanahkek7995]

What speed to use fr d beginning , etc n at the end when beating d egg whites? Tq

[@caroltiddy108]

老师，您是什么样的烤箱，是嵌入式的风炉烤箱还是小的平炉烤箱，想参考一下温度，谢谢。

[@LL-jx7sx]

Chocolate and matcha flavour use how many gram? Flour need deduct?❤️

[@qiongcooking]

This is chocolate chiffon cake recipe kzbin.info/www/bejne/bJirgGScisdrmdU.

[@Anna-jg9lx]

Can I use this cake for buttercream birthday cake?

[@刘雪萍-n3f]

鸡蛋要不要放冰箱冷藏的来打发蛋白

[@qiongcooking]

不需要，其实鸡蛋常温或者冰箱刚取出来的都可以

[@hong_kitchen]

真巧，我也剛好製作了香橙戚風蛋糕，多多指教😊。

[@qiongcooking]

好的哈，谢谢你的支持😊

[@littleangel1167]

今天第一次看到這視頻,非常喜歡, 訂閱了 ! 請問如果烤箱只有上火, 但是有旋風扇對流, 能建議用幾度烤? 感謝您的回覆..!

[@qiongcooking]

谢谢您的支持，如果烤箱只有上火的话烤蛋糕很难，因为这个蛋糕要从下面受热，我朋友家也是只有上火，总是失败，你可以做，300度烤，你试试，出来估计没有那么好看，但是也会很好吃的

[@littleangel1167]

是的, 要不是蛋糕發不起來, 若用旋風扇上面很快焦, 下面特慢熟, 我會再試試用 300度, 不然得決心換個爐子了！ 謝謝您的回覆 ！！

[@斯麥歐-x7h]

為何我的戚風縮腰了！頂部跟底部還凹陷 在烤箱烘烤時、我看也有膨起來超出模型、也很正常裂開、拿出來看也都漂亮 到扣之後就變型了

[@qiongcooking]

你是蛋糕热的时候就脱模了吗？

[@斯麥歐-x7h]

大大大琼Qiong 我有放涼⋯

[@xiaobosun4703]

谢谢视频，也很喜欢你的面包视频。不过，蛋白的英文应该是 egg white. Yolk 是蛋黄。

[@samanthaashleyy1693]

Hi! May I ask is this just normal baking or water bath baking? And can I ask what’s the difference with not putting baking paper on the pan? Does that affect the cake?

[@qiongcooking]

For the chiffon cake, I recommend the normal baking. The cake mold needs to be sticky, and the cake needs to climb up along the cake mold. The bottom of the cake is sunken if you put the baking paper in the pan .

[@yvonnewong84]

谢谢您。我还在学习阶段，还抓不准温度。我的烤箱是28L的小烤箱，好像说是我的上火导热管太靠近，总是烤焦蛋糕，但是降低温度的话，内部不够熟，有点湿，外表则烤久了有点干硬。求教导，谢谢

[@qiongcooking]

因为你的烤箱太小了，温度不均衡，一般小烤箱的温度都会偏高，建议你降低倒140度，多烤10分钟看看哈

[@美容魏]

蛋白霜蛋黃糊的糖放相反😂😂😂，可是看起來有成功❤❤。

[@charliesmith0401]

daqiong想请问如果要做4寸蛋糕，那要怎么换算😣

[@meihongye4832]

这个方子太好用了，第一次做成功！谢谢分享

[@qiongcooking]

不客气哈，也感谢你的反馈和支持😊

[@chongsuiyun3902]

今天做了这个戚风蛋糕，超松软绵密，很好吃，谢谢妳！🥰🥰

[@kaisoo6784]

請寫明份量

[@susannatao5925]

琼，请问，可以在面糊里面加核桃吗？谢谢

[@yanjane9376]

为什么我用这个方子最后做好的蛋糕糊感觉比你这个份量多了许多，放在6Ｘ３的模具里，上面只有不到1寸的空间了？我怕会不够空间爬升，只好把糊取出来一些，但是蛋糕烤好后就有些回缩。

[@qiongcooking]

是蛋白打发过了，打发到干性发泡蛋白就会变多一些，你下次比较看看，打发到中性发泡，蛋白就会少一点

[@naneeszashwaq3131]

I love to hear ur voice and explanation

[@紅豆-p4u]

請問我的蛋白霜跟蛋黃混合後 沒有什麼流動感 就是一坨一坨的掉下來 這樣是蛋白打太過了嗎？

[@tanahkek7995]

Laoshi, why my chiffon begins to slowly reduced it's height when it's about to be cooked. Any tips to make stable or is it I did not beat d whites stiff enough?

[@xuanpianocover]

That's normal , proves your cake are not raw but baked well

[@erynnsim2558]

你好 我想问一下9.5寸的蛋糕要用9寸的食谱还是10寸

[@yoyomoore1111]

请问你在视频中使用的模具是不粘活底模具吗？

[@huiyunzou5744]

第一次做蛋糕，成功了，非常感谢！

[@qiongcooking]

不客气哈，也谢谢你的支持和反馈😊

[@maggie8069]

你好，老師，請問50g低筋麵粉0.38是怎麼樣用測量杯,要是用1/3Cup 80ml來量，那該怎麼樣量呢？謝謝！

[@tanahkek7995]

To place cake in d middle rack but slightly above d lower rack?

[@qiongcooking]

Should be in the lower rack.😊

[@vincentwws524]

为何我的做到表面湿湿。。。切下去都烂了。。。那里出问题呢？是烘烤不够长时间

[@fangfang10]

太好了，谢谢大琼。明天照着试一下。

[@yandong9622]

你教得非常好我喜欢

[@yennhitran1095]

Do I need to take the hot bowl of water out of the oven when I bake the cake? Thanks

[@qiongcooking]

You can take it out or keep it inside. With hot water, the surface of the cake will not crack.

[@yennhitran1095]

@@qiongcooking thanks

[@ineshu4284]

有上下火为什么还会有布丁层呢

[@qiongcooking]

你放在哪一层烤的？

[@ineshu4284]

大大大琼Qiong 最下层

[@karenkhoo252]

做了两次都蛮成功，但是第二次忘了放玉米粉，中间稍微点点点塌。不知是不是玉米粉关系。

[@yeetinwong9363]

亲爱的大琼，如果做抹茶戚风，低筋粉50g，是不是要减少，多少抹茶粉比较好？

[@qiongcooking]

你可以减少低粉，到时候高度就没这么高，我觉得40g 45g都没问题，抹茶粉6g就可以了，米红豆的好吃，我下次做个米红豆抹茶的，打算用水浴法烤

[@yeetinwong9363]

@@qiongcooking 谢谢

[@vandiep4447]

What type of oven u are using? I tried 15 times and still failed to make a proper cake. My upper heat is too high, when i used the bottom rack it is to low. Thinking about buy a new one. Thanks

[@qiongcooking]

You are welcome. Let me check, the brand my oven is whirlpool.

[@vandiep4447]

大大大琼Qiong do you have the specific series number of your oven.

[@winniekoh8822]

请问我连续做了几个，口感不错，但是脱模时旁边不美，不平，不可以切割做成生日蛋糕，中间是美美的，就是旁边会凹进去，为什么会这样呢？

[@qiongcooking]

有可能是下火太旺了，你试试垫一个烤盘，还有如果蛋糕热的时候脱模的话也会收腰哦

[@LL-jx7sx]

鸡蛋是什么size？❤️ included shell is 60gram?

[@thienoliver6895]

请问八寸的烘烤时间是多少？

[@milanafemkewr4946]

Thank you so much it worked! Its so delicious and lovely, soft and silky

[@ngocanhpham9974]

Hello, which is the baking temperature for black mold please?

[@linling8535]

你好大琼海绵蛋糕拿来做生日蛋糕好还是戚风蛋糕拿来做生日蛋糕好？还有海绵蛋糕如何制作呢

[@qiongcooking]

海绵蛋糕你可以参考我做的中国结蛋糕，去掉红丝绒精华液就可以了

[@wongsheauyun9101]

家里人口多只好买10寸的模具，请问10寸的比例应该怎么抓呢？

[@xiaobosun4703]

有一个问题，从150度调到160度，需要大概一分钟升温到160度，蛋糕就放在烤箱里，那么时间再定10分钟还是9分钟（减去加温需要度时间）？

[@qiongcooking]

不需要，你看着表面上色就可以了哈，其实这时候蛋糕已经熟了

[@firman5933]

If we use normal flour (not self rising flour) how many baking powder needed for this recipe?

[@qiongcooking]

Please check the description below this video. No baking powder in the recipe. just normal flour (cake flour) should be use.

[@janiceheap9618]

很棒！试了很多配方都失败。用了你的一次就成功。请问如果我要加可可粉可以吗？谢谢你

[@qiongcooking]

不客气，如果你要做巧克力味的话可以参考我之前出的巧克力戚风蛋糕的视频哈

[@janiceheap9618]

谢谢妳

[@kennychew3161]

成功了谢谢你的食谱

[@charleneli9768]

一开始怎么放砂糖在牛奶和油里面的？不只是打发蛋白的时候才放砂糖的吗

[@qiongcooking]

因为糖是抑制蛋白霜打发的, 先可以放不部分在面糊里面哈, 其实也可以后面一起加蛋白里面