Best Chiffon Cake Recipe | Fluffy & Soft | Qiong

If you want make 8 inch chocolate chiffon cake. please time two for all ingredients.
6寸，6 inch chiffon cake receip: 6X3 inch cake pan
1. Yolk batter 蛋黄糊：
* 15g Sugar 糖 3.6 tsp
* 50g Cake flour 低筋面粉 0.38 cup
* 30g Corn oil 玉米油 2.23 tbsp
* 35g Milk 牛奶 3 tbsp
* 3pcs Yolk 蛋黄
2. Meringue蛋白霜：
* 3pcs Yolk 蛋白
* 2g Lemon juice 柠檬汁 1/2 tsp
* 30g Sugar 糖 1/8cup
* 3-5g Corn starch 玉米淀粉 1 tbsp
Preheat the Oven 150°C（300℉）baking for 50 minutes
烤箱预热150°C（300℉）烤50分钟
8寸，8 inch chiffon cake receip: 8X3 inch cake pan
1. Yolk batter 蛋黄糊：
* 30g Sugar 糖 7.2 tsp
* 100g Cake flour 低筋面粉 0.76 cup
* 60g Corn oil 玉米油 4.46 tbsp
* 70g Milk 牛奶 6 tbsp
* 6pcs Yolk 蛋黄
2. Meringue蛋白霜：
* 6pcs Yolk 蛋白
* 4g Lemon juice 柠檬汁 1 tsp
* 60g Sugar 糖 1/4cup
* 10-12g Corn starch 玉米淀粉 2 tbsp
Preheat the Oven 150°C（300℉）baking for 60 minutes
烤箱预热150°C（300℉）烤60分钟
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[@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？

[@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😊

[@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😊

[@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😊

[@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！👍👍🌹🌹😀

[@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!

[@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😊

[@Lengsam]

第一次做就成功了，口感非常好吃。好吃过外面蛋糕店👍

[@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😊

[@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😊🌹

[@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😊

[@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😊

[@Bonnierabbit]

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)

[@weilihan-jordan9969]

谢谢大琼的美食教学！给你点赞！👍👍👍

[@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😊

[@laipingmah4514]

我做了两次，蛋糕松软绵密，好吃。谢谢您

[@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😊

[@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

[@milanafemkewr4946]

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

[@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😊

[@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

[@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。🙏

[@leafone5174]

真是受益匪淺！ 拍得很清楚、詳細，謝謝你的教學影片！

[@qiongcooking]

谢谢您的支持😊

[@lamtammy1223]

非常好👍

[@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😊

[@kennychew3161]

成功了谢谢你的食谱

[@huihuilau8864]

谢谢老师，我做了N次凹底的戚风🤣。。今天终于成功了✌️

[@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😊

[@monicaleong1212]

Thanks for sharing, I finally succeeded in my chiffon w yr ez recipe n tubeless pan too. 👍❤️

[@qiongcooking]

Great job! Thanks for your feedback!

[@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！

[@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。

[@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

[@user-nb7ui7yv4c]

我做了无数次，今天终于成功了，原来我加烤箱不需要加水😂

[@huiwenbong3723]

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

[@naneeszashwaq3131]

I love to hear ur voice and explanation

[@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

[@AH-mo5fv]

Have tried 3 different recipes and finally success with this one ☺️ and no cracks yay!! I changed flour to 45g flour & 5g corn flour.

[@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?

[@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

[@kwailinhau7067]

👍👍👍很好用的方子！🙇

[@HomeCookingJourney]

Soo nice and soft!!

[@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?

[@BYOU99]

完美！终于成功了！谢谢🙏

[@qiongcooking]

不客气哈，也谢谢你的反馈和支持😊

[@LarEme56]

Thank you! Your recipe is so easy to follow and I am so glad to achieve the same level of fluffiness! Love it!

[@qiongcooking]

You are so welcome!

[@ngocanhpham9974]

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

[@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]

I will try your recipe too.

[@suetcheng6378]

这配方味道不会太甜也不会太淡谢谢你

[@musicsammdc732]

特别好。

[@qiongcooking]

谢谢您的支持😊

[@cz7371]

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

[@user-gj1wk7ej9x]

謝謝你！我今日做咗美麗的蛋糕。

[@qiongcooking]

谢谢您的支持😊

[@user-wi5em3oh8u]

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]

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

[@sufanliu7836]

做的太好了！點贊並訂閲！謝謝你的分享！

[@peggyli3591]

玉米淀粉一定要放嗎？不加會影響蛋糕嗎？

[@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。

[@apkiphysicsbyr.ahakro7718]

You deserve more subscribers

[@qiongcooking]

Thanks for your comment!

[@Anna-jg9lx]

Can I use this cake for buttercream birthday cake?

[@ChungKhanhLinh]

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

[@DelicesPitifa]

Wow Nice Cake good job

[@user-dp4vm6dt4b]

詳細說明，很有興趣，唯希望配方表能標註公克而不是cup,會更易學。

[@wanheongloh8272]

9.5 寸的烤盤可以用同樣8寸的分量耒做嗎？

[@lowjoey5342]

老师 为何我加了面粉50克 然后变得很粗 没有流动的 但老师的有流动 是面粉问题吗？这样的话是面粉放少一点吗？

[@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？

[@RR-il6wi]

Thank you for immediate reply🙏

[@shirleyyoung6656]

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

[@user-ke5cg6fk3u]

請問如果加抹茶粉配方要怎麼調整呢？

[@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。

[@user-nu1lo5ks4z]

你好，请问7寸的配方是要加4粒或五粒鸡蛋？谢谢

[@helenphancanada8988]

Hello dear first time visit The buns look so nice 👍 have a good day

[@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

[@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 .

[@juneheng8554]

请问要烤九寸蛋糕的话，在烤的时间和温度需要如何调整吗？

[@carrenasim]

Hellooo, if i want to bake pandan chiffon cake, may i know what is the adjustment for recipe?

[@qiongcooking]

Hi, I didn't bake pandan chiffon cake before, but I think the quantity of the pandan juice are should be 35g if you don't use milk.

[@dilmanirmani6452]

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

[@prutai7274]

Pls demo simple recipe for black forest cake

[@JulietAdventure]

Wow delicious chiffon cake is amazing recipe looks yummy and tasty! Have a great day

[@qiongcooking]

Thanks for your comment! You too!

[@JulietAdventure]

@@qiongcooking thank you so much

[@tutaitai]

可否用牛油代替玉米油？

[@LL-jx7sx]

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

[@cuisinedecaramelle2931]

Wow masha allah 👌

[@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。

[@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

[@zhoupeng8539]

很棒，今天把雪媚娘做了，下周做这个

[@qiongcooking]

哈哈不错不错，这个当早餐很方便，做生日蛋糕也可以，我过两天发一个生日蛋糕的视频

[@hggghoo9177]

我今天打旦白失败了，打不成胶状，很稀，为什么。大大琼姐，能给我指点一下吗？谢谢。

[@bunglonid2540]

It must be delicious...😋😋😋

[@qiongcooking]

It is! Happy new year!

[@tanahkek7995]

While in d oven it rises very nice but towards d time baking, it deflated.

[@gangabhetwal9]

best cake.

[@munyang1713]

成功了！thx

[@qiongcooking]

不客气哈，谢谢你的反馈😊

[@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.

[@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 ！！

[@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

[@yoyomoore1111]

请问你在视频中使用的模具是不粘活底模具吗？

[@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？

[@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？

[@user-sd8iz8bu7h]

請問做出來的蛋糕為什麼縮腰了

[@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。

[@susannatao5925]

琼，请问，可以在面糊里面加核桃吗？谢谢

[@karenkhoo252]

如果要加班兰口味的，配方要如何调？

[@syvlenetran6425]

成功了，感谢

[@qiongcooking]

不客气哈，也谢谢您的支持💕

[@Kitchenindia]

Really yummy, 😋😋

[@qiongcooking]

Thanks for your support😊