Perfect Chiffon Cake. Foolproof Method. Soft & Airy

[@nataliedavis5896]

I made this cake (with the strawberries and suggested cream) and took it to an event. Everyone said it was the best sponge they have ever had. Cake didn't last 24hrs. Instructions and measurements were easy to follow and guaranteed the great result. Thanks for great recipe!

[@sheldoskitchen]

YAY you don't know how happy it makes me to hear that! You're so welcome!

[@juanitamarie4320]

@@sheldoskitchen could I up the sugar in the chiffon cake or would that Mess up the cake?

[@shaniajonas4878]

Did you use baking powder??

[@kathykrause7796]

Sheldon baked this twice now beautiful cake but these conditions time it collapsed other one side . Why how long must is bake for. I did 30min.

[@rehamsaid5460]

Did you use cake flour or all purpose flour

[@aaronwest1301]

I made the cake assembling it now tell you how happy my wife is. It’s her birthday and her dad would make her a strawberry shortcake for her birthday. He now rests in peace and we miss him and I know she does especially on her birthday so this cake has a lot of meaning and memories attached to it! I say that to say I appreciate you and your chiffon 😂

[@michaelbendavid777]

this is channel is criminally underrated, Thanks Sheldo for the content you provide!

[@Benlands]

I have returned to say that this is the best sponge I have made. So bouncy and light but still moist! I think your techniques really help! Also, the cake does take syrup very well (for flavouring, not for moistening), structure totally intact. Thank you!!

[@sheldoskitchen]

Omg hi idk how I missed your comment!!! It's great to know that the cake takes syrup. That opens up so many possibilities!

[@OldBaldDad]

@@sheldoskitchen Makes me wonder if it would be a good choice for a tres leches cake?

[@Elham-kr7ff]

@@OldBaldDad I think it's not, it's too moist for it😄

[@unadeliciadepastel]

I was gonna ask if it would take syrup for a lemonchello cake I want to make. How much syrup? thank you

[@LePixieBunny]

Yesss I totally agree!!! I come back to say the recipe and method turns out so well 😍😍😍

[@tvaddict456]

I made this cake and it was a huge success! Despite being a beginner baker who was nervous about making a cake for the first time, I encountered no issues because Sheldo's instruction and explanation were so clear and easy to follow. The cake came out light, springy, and not too sweet. I ended up using mangos instead of strawberries and people loved it. Thank you!

[@anewdaywithara]

hi! what did you use for cake flour?

[@evamoor2377]

I've been trained as a confectioner in Eastern Europe. While here we have different categorization for - as you have called them - foam cake types, most of the tips shared in this video were taught in culinary school, too. Your patient, detailed explanations for example on how to handle meringue are spot-on. Also how gluten forms in the batter - useful knowledge for everyone wanting to bake. What professional confectioners here do a bit differently is encorporating it into the batter: on my exam it counted as a minus point if I lifted the spatula from the bottom of the bowl (one of the instructors yelled at me to "stop stroking it, it's not a cat"), but the rotating movement and mixing one third of the egg whites are the same. As I said above, we have quite different foam cake categories (i.e. angel food cake is non-existing here and chiffon is also quite new as a concept), but I can't wait to try this one. Thank you!

[@incaseyoucouldnthandle]

Can you explain more on the folding method you used? How should you move the spatula when folding? Instead of lifting it from the bottom of the bowl, should you only go around the sides of the bowl? How will you be able to fold the ingredients from the center?

[@MA-2020]

I was giggling at "it's not a cat" he he..

[@colo5220]

OMG! with your Chiffon cake recipe, I became my family's official cake baker. Everyone praises my cakes as the softest and airiest cakes they ever had before. I also used your Chiffon cake recipe for the Asian paper-wrapped cupcakes, and they loved it. Thank you!

[@anewdaywithara]

hi just wondering! what did you use for cake flour?

[@nishatanjum1912]

Hey there! If you don't mind answering, did you decrease the baking time for the cupcakes?

[@colo5220]

@@nishatanjum1912 yes, 320F pre-heat 20-25 mins

[@colo5220]

@@anewdaywithara I use Swans Down Regular Cake Flour.

[@nishatanjum1912]

@@colo5220 Thank you so much!!!

[@lml7]

After baking a chiffon cake for the first time some years ago, all other cakes are like meh!! It is so perfect in every way that I just can’t settle for any other sponge. No way! ❤️ 🍰

[@sheldoskitchen]

Yessss someone who understands!!!! Other sponges will taste forever dry in comparison to good chiffon.

[@cloud6526]

@@sheldoskitchen Chocolate cake pls pls pls pls pls pls

[@zzalehaa]

i copied this recipe at 10pm and in no time my cake was finished and upside down for cooling. The next day I cut it in half and filled it with Mango filling and made my own whipped cream. This cake taste better than those mango cakes I buy in the store for $35. Your instructions were simple and on point. good job for a great cake

[@j.mao_]

A hidden gem! Stumbled upon this channel when I was researching what whipped cream stabilizers to use. Made this cake for my brother's birthday today and was definitely not disappointed! 🍰

[@sheldoskitchen]

Wow thanks Jennifer! I really appreciate you for trusting in my recipes and making this cake. So happy to hear that it was well received!

[@shazwadz5059]

same here

[@rosebyanothername]

samee

[@annedymock2850]

Same here too

[@madhumathikannan5670]

Same here, stumbled upon while searcging for whipped cream. Amazing explanation with perfect demo. Thanks

[@graymaza]

Ive made meringue countless times and I’ve never understood what the perfect peaks look like and why until you explain it!

[@dizijoyjoy]

I made 8 inch chiffon with reduced sugar to 80g and the chiffon was very successful!! Super soft and fluffy. I baked at 150°C for 60mins. Thank you for your recipe!!

[@Undeadsweater]

I appreciate how you give some food science explanations to help us understand why certain methods work better than others. It’s also such good timing that I found your channel! I watched your stabilized whipped cream video, since I’m making a white/vanilla cake with whipped cream frosting and strawberries for my mom for Mother’s Day. Funny that is basically what you made here too.

[@sheldoskitchen]

Oooh I hope the strawberry and cream turns out great for your mom! This chiffon recipe is pretty perfect for that!

[@Undeadsweater]

@@sheldoskitchen Thanks so much! I’m excited to try it. I hope your channel grows, because your videos are really well done.

[@Undeadsweater]

@@sheldoskitchen Idk if you’ll see this, but I made the cake for Mother’s Day like I said, and I topped it with home made meringue cookies, strawberries, and a strawberry filling in the middle. My mom (and aunts) loved it so much that she wants me to make it again for her birthday in a few days. She said it’s her favorite cake that I’ve ever made. I’m very grateful for this awesome recipe.

[@cheebbie4581]

I started getting back into baking this year and I really wanted to make a chiffon cake and this is the best fricken video I could EVER stumble upon. The tips you add between each step really helped me bake the best cake I've ever made. AMAZING video for a beginner.

[@superjasminemusic]

Oh my god, i literally made this cake yesterday for my birthday! It was my first time making it so I was nervous it wouldnt turn out well, but it turned out perfect and so delicious!! I paired it with a cream cheese whipped cream instead and it was to die for!! (Im currently eating a slice as im making this comment 😂)

[@shalinikhanna4961]

Thanks a million for this recipe! I made this cake for my daughter's birthday. This was the cake I grew up on as a child. I know how to make it, thanks to you!

[@baubble]

Your technique descriptions are equally comprehensive and user friendly. That is so appreciated. Thank you from a casual baker 😁

[@sheldoskitchen]

You're very welcome! Glad that you found it helpful.

[@watchingyoutube3683]

Okay i just finished making it and omg let me say WHOA!! I've never really baked... so i'm like a newbie... and this is like my first time making a chiffon cake and whoaaaaaa everyone included myself felt it tasted AMAZING! Omg!!! Thank youuu!!! You're amazing Sheldo! Subscribedddd

[@xAlbinopiratex]

This is the cake I have been looking for for YEARS! I always thought it was a sponge cake, I didn't realise it was Chiffon! So everytime I would buy or make a sponge cake, I couldn't understand why it was so sweet, and didn't taste how I was expecting it to! Thank you! 😁

[@sheldoskitchen]

I've never had much luck with sponge cake recipes either! Always so crumbly and dry. Chiffon is the ultimate in my books.

[@line658]

Thank you for this recipe with cake pan size options and detailed instructions. My 6 inch cake came out amazingly perfect! Best recipe ever! Thanks Sheldo!

[@syldraws]

i love how the final cake's appearance turned out. rustic, but in an absolutely professional way where you can immediately see your skill!

[@sheldoskitchen]

That’s 100% my preferred style of baking and food! Simple, homey, but done well :)

[@subtropical1228]

I deeply appreciate how detailed this is, I had no idea you should start at high speed and switch to a lower speed when whipping egg whites!!

[@polamy]

Saved this recipe a couple months ago to make a birthday cake for my wife. Just wanted to come back and thank you for this wonderful recipe. I love your explanations of why you do certain things, like coating the flour in oil. I have never made such a good sponge as this one and will definitely make it again. Much love!

[@amna_c_]

Made my first chiffon cake in back 2023 which was a total disaster. I didn't know any of the techniques so I gave up after my first try. Came across this video and wanted to give it another try. I was a bit skeptical at first but this came out great! Thanks for this amazing recipe!

[@ayeshak6822]

Oh my gosh, I love you! You really are the best baking instructor on youtube! An actual food scientist. ❤ Your detailed explanations for all the techniques are so helpful. Keep it up, Sheldo!

[@ami2846]

I’ve tried a couple of chiffon recipes but the results all had a larger and denser crumb. This is the Asian bakery type of texture I was looking for. Delicious as is without frosting.

[@liezlcudaltan7879]

Looks quite fluffy! The possibility with filling is endless. Thanks for making the baking steps approachable

[@sheldoskitchen]

Yes!!! It’s literally a blank canvas. Any berry or tropical fruit would work beautifully. Passion fruit!!?? That would be so good.

[@gaoshualee-her9523]

I have followed and made several chiffon cake recipes over the years and this one is HANDS DOWN the BEST recipe! The recipe is simple and easy to follow with no expensive kitchen equipment needed. The result was perfect!

[@sarmipaul9779]

I’m so glad I found your channel! There’s something so soothing about how you explain the science of deserts.

[@sheldoskitchen]

Aw thank you!!! Maybe I should be making ASMR content hahaha

[@sarmipaul9779]

@@sheldoskitchen that would be amazing!

[@jadedee3349]

I made this cake as per the recipe and everybody loves it! True enough that it melts in the mouth while retaining its shape. This is the perfect recipe for me. Thanks Sheldo!

[@yashalnaeem]

The best sponge I ever made. All thanks to you. I made it for my sister’s birthday, I made it with pineapple and whipped cream instead of strawberries. Turned out amazing. So soft and melted in my mouth. Soaked it with some pineapple syrup too. It didn’t even last for a day. Thanks Sheldo, I’ve tried like a hundred times and failed every time when it comes to making a good cake, I’ve wasted loads and loads of ingredients while experimenting with cakes. Your channel and you aren’t less than a saviour for me. Forever grateful to you❤

[@NoorWife-dn5lz]

Can you please share how many cups of Pinnaple syrup you have used?thanks

[@bast7860]

you are a life saver, i think my chiffon kept deflating because i never knew i was supposed to cool it upside down! tysm i will be able to try again soon!

[@munchkin7750]

Best chiffon cake recipe ever! I used this recipe 3x and everyone in my family loves it! It's like eating cotton 😋

[@anewdaywithara]

hi! what did you use as cake fliur

[@munchkin7750]

@@anewdaywithara hi! I use Softasilk (enriched cake flour bleached). It works great for me!

[@Familyproud-e9h]

This is the best chiffon recipe, hands down. It's so moist, fluffy and melts in your mouth. It stays moist and fresh for days. Thanks for sharing 🙏🏻

[@ALRAC]

This is such an underrated video. I tried many Strawberry Shortcake recipes before but I'm so excited to try this one out as well! Can't wait!

[@itstonycia]

I liked how you explain the reasoning behind doing certain steps like mixing oil with the cake flour. I’m saving this to my cooking playlist 🍰

[@menutokitchen]

‘simplicity is the name of the game’, i love this mantra, sometimes being too meticulous and detailed on presentation for home cooking just kills the enthusiasm to actually Make something. Oh by the way, totally love how you explain the science behind the process!

[@sheldoskitchen]

Fancy patisserie can be super impressive but at the end of the day, I just want something delicious without all the effort haha. Especially when cooking/baking at home. Not everything has to be instagram worthy!!!

[@ilovepools]

OMG!!! I made this and it turned out fantastic! Talk about the most softest cake. This recipe is a keeper. Follow the instructions and you'll end up with a cake so soft and delicious.

[@Momzie808]

Wow! Never did that step before with the oil and floor, thank you. Love your explanation on whipping the meringue, great tutorial!

[@sheldoskitchen]

It really makes a difference and the added benefit is not having to soft the cake flour!

[@SNAS867]

I have made this recipe twice and it is definitely fantastic. Thank you, I have been searching for this “childhood sponge recipe” for decades!

[@CaptainSwanEternity]

Oh my God, I learned so much from this video. You’ve 100% sold this cake to me and I’ll definitely be making it for my birthday in a couple of weeks. I found your channel from the stabilized whipped cream video and already went through a couple more, gotta say I’m impressed by the scientific knowledge, careful step by step instructions with each step explained, your lovely voice and personality *chefs kiss* 🙌🏻

[@ooccr7]

you literally just saved my life IVE DONE LIKE 3 CHIFFONS WITH DIFFERENT RECIPES AND THEY WERE SUPER DENSE AND NOT FLUFFLY AT ALL KWJKW BUT THIS JUST TURNED OUT PERFECTLY I love u bro thank you so so much really

[@gluc11]

this is my new favorite cooking channel

[@Monsoonrains]

I have baked chiffon cake earlier and it deflates always but your video seems to have some tips and tricks for a perfect one and am planning to bake this cake on 15th Jan for my husband’s birthday and will sure share the result. Thanks for the recipe ❤

[@ann-3218]

I know this is an old recipe but just if anyone needs to know: I did it and it turned out amazing, I dont even have a hand mixer and I mixed it by hand and it still worked awesomely, just follow everything he says and try to use grams and its fool proof

[@anewdaywithara]

what did you use as cake flour?

[@ann-3218]

@@anewdaywithara I saw online that you can replace cake flour by replacing some of the contents of the flour with corn starch, I think it's taking away 2tbs from a cup and replacing them with cornstarch but I'm sure if you Google it the ratios will be there, good luck!

[@complicatedh]

I made this cake yesterday and it was so good!!! Amazing recipe. It was so soft and fluffy. I paired it with whipped cream and raspberries!

[@emzinspiredcreations9212]

I’ve made this cake several times…it really is the best sponge cake recipe I’ve ever made. I love it!!! Now can you make then best chocolate cake? 😁

[@Dee.Murphy]

I can! Seriously!

[@anneliang8362]

Is is too sweet because of the 1/2 cup sugar?

[@emzinspiredcreations9212]

@@anneliang8362 not too sweet at all…it literally has the perfect sweetness…i can eat the whole cake on my own if i let myself 😆

[@susanli6282]

This is a great recipe and one of the best I’ve tried 😊 I’ve made this cake for every one of my siblings’ birthdays

[@liv-4423]

I love how you explain things so clearly! Could you do a video comparing sponge vs genoise vs chiffon? I always have trouble figuring out the differences as they're so similar.

[@sheldoskitchen]

(i don't love genoise) hahahaha I know it has its uses but I'll usually reach for a chiffon any day! Genoise is usually made by beating the whole egg. Even though it has added fat as well, it'll never be as soft and moist as a chiffon. It's good for more structural applications but will need a syrup soak to keep it from being dry.

[@bdjayden]

Love the way you explained all the steps, I literally was making the cake and hitting pause, play , pause, play. Had to dip the egg whites with the blender several times to test the texture toll i get firm peak but not totally stiff peak. Haha...

[@liv-4423]

@@sheldoskitchen how interesting! Thanks for explaining :) I wonder what it is that makes the genesis drier, considering the ingredients are so similar with the chiffon.

[@primitiverobot]

i made this cake for mother's day this year, but with homemade lemon curd instead of strawberries-- so, a layer of cake, a layer of curd, a layer of whipped cream, etc. it was delicious! i have baked it several times since to try to improve my technique, since my first few tries kept sinking in the middle (and i've had similar issues with sponge and castella cakes in the past too). the cake would rise pretty well in the oven, but didn't crack on the top, and would sink an inch or more in the center as it cooled, even when upside down. it turns out that my oven wasn't hot enough! i never think to actually check my oven temperature, but when i actually went to the trouble of using a thermometer, i was barely getting to 260F when it was set to 300F, and at such a low temperature, that made a big difference. i adjusted accordingly and was SO satisfied when i finally saw those cracks in the top, and no sinking after cooling overnight!

[@daisysnodgrass8540]

Excellent demonstration with easy-to-follow instructions! Awesome.

[@triaher8031]

It is so GOOD! I made this numerous times with whipped cream and berries and always disappeared within a few hours.

[@P3411-v9r]

The cake looks so delicious! Also love your personality and love how your recipes are so realistically replicable for regular people like me!

[@sheldoskitchen]

Thank you so much!!! I'm alllll about realistic home baking/cooking. My mantra is: if I can make it in my lil apartment kitchen, then so can you! :)

[@elizabethdiblasio7825]

I love this recipe....everyone enjoyed it.... sumptuous is the word! It is a light textured crumb..... oh! Yummy....♥

[@hollymason8951]

This looks amazing! I can't wait to try it! When I tried to make a cake like this before, it just came out eggy. You teach so very well. Thank you for all of the tips and tricks.

[@sheldoskitchen]

Let me know how it goes once you do try it! This chiffon may smell a bit eggy when it first comes out of the oven. After all, it gets most of its structure from eggs. But once it's cooled, the egginess goes away.

[@hannab8099]

I tried this cake and OMG it's the best sponge cake I've ever made!🎉 thank you for the recipe❤

[@tracykometani632]

This cake was perfect and delicious. Every time I have tried to make a chiffon cake lately it has deflated. this worked perfect for me and I can't thank you enough for the perfect recipe and instruction!

[@lorettachow2194]

I just made this cake and was so happy it didn't fall in the middle. I always make my chiffon cakes with the inner tube and have never been successfuly making it in a regular cake pan. I was so happy when the cake came out of the 6inch pan and it was so good! Also added the strawberries and whipped cream to complete the yummy cake. Thanks for the recipe and the technique!

[@r.z9749]

I made this cake for my sisters birthday!! I was honestly worried that I may have messed up a step but it turned out perfect there was no more cake at the end of the party 😂 they asked for the recipe too!!

[@amnaikkeri1632]

Did you use cake or all purpose flour?

[@r.z9749]

@ i used cake flour! but you could use all purpose flour too just sift it!

[@Squiffsquiddled]

This is hands down the easiest and best sponge I've ever baked and/or eaten.

[@visionarywatts]

You've captivated me again from start to finish. I don't plan on making this but it was a joy watching your process! 🙂You're going to be big on this platform 🙌 Also nice tip at 9:20 haha

[@sheldoskitchen]

Wow thank you so much!!! I had to expose the crack-free chiffon conspiracy haha

[@janetpoong1195]

@@sheldoskitchen recipe for chiffon cake

[@yyl8374]

Made this twice. Really is foolproof. Still came up lovely and moist even when i thought i had under-whipped the meringue and took longer to cook.

[@damarieotoole1014]

I just love this! You’re so fun to watch 😀 Thank you!

[@sheldoskitchen]

Thanks Damarie

[@donalddonaldson1353]

This was the first cake I learned how to make in my first baking class in culinary school. And it's one of my favorite

[@FaithandFun-w6q]

Wow this looks so delicious friend 😋 Love it ✨💙

[@sheldoskitchen]

It’s my favourite cake for sure 🥰

[@johannebeerbaum1546]

You have the absolute best explanations of what and how to do things besides telling WHY to do these things! Never have I heard ALL THE EXPLANATIONS IN MY DECADES OF BAKING…..

[@Dianajnzn]

I just came back to tell you that this is the most delicious cake i've ever eaten. Thanks for this bomb recipe.

[@sheldoskitchen]

NICE!!! it makes me so happy to hear that.

[@ameliatcy433]

Your description is incredible! From the detailed measurements, instructions and time stamps. I am BEYOND in love with your channel!

[@anaisrolland4976]

I love your channel! All the tips you give are so useful ☺️

[@sheldoskitchen]

I'm really glad you're finding the videos helpful!!!

[@vallie1315]

i made this today and it turned out so light and fluffy!! but the whipped cream wasnt sweet enough for my taste so i'll add like3-4 tablespoons of sugar next time. also i didnt have cake flour so for a cup of flour, i removed 2 tbsp flour and added 2 tbsp cornstarch and it turned out just fine. thank you for the recipe

[@mnoonrning]

These tips are soooo helpful, new subscriber here! Thank you so much, I can't wait to try this out!!

[@sheldoskitchen]

Welcome to the channel!!! Hope you enjoy the cake. It’s one of my favourites for sure.

[@kirstenneville1934]

Thank you so much for including different size cake pans. This is often the most difficult part when recipes are made for a pan size that’s not what I want to use. Keep it up!! Thank you!

[@Wtu1314]

Great video! Very detailed and so many awesome tips and tricks. Love that you also included two cake sizes! For the 6inch cake, how long do you recommend to bake for? Thanks in advance :)

[@sheldoskitchen]

Thanks I really appreciate that! For a 6” cake, I’d keep an eye on it after about 40 minutes. Once the top cracks, it’ll be about 5 minutes til it’s done. Check by pressing a finger lightly on top, the cake should bounce back a bit but still leave a slight indent. A bamboo skewer or thin knife inserted should come out mostly clean with only a few crumbs clinging to it.

[@matin4198]

You are so good in detail and explaining the reason. You reminded me of my mom who was a teacher.

[@chinchafay8595]

Im so excited to watch all of your baking videos!!!! Thank you for making such beautiful baking videos!!! 🥰❤️👏👏

[@sheldoskitchen]

You’re welcome!!!! Thank you for watching! ❤️

[@ah_lai]

I've never been able to make a cake, even those out of the box ones. It always comes out dense and inedible but first time following this, it came out great! Not perfect as it sunk a little in the middle but the rest was soft, spongy and delicious. Thank you so much!

[@NH-vz3ud]

What is the baking time for a 6" cake please?

[@sumaiyaamin9075]

Just tried this recipe. Never have I have I ever been able to make such bouncy cake. Thanks alot ❤

[@susie8353]

Yes! Every Asian mom describes chiffon cream fruit birthday cake as healthy cake! …. Compared to the enemy cake (chocolate) 😂

[@sheldoskitchen]

Hahahha yessss the only approved cake cause the fruit makes it healthy!!! No problem tho cause it’s already my favourite cake.

[@spaghetti2412]

Thank you for a very detailed recipe. Some people only say the amount of ingredients and in what order we have to mix them, so it's very easy to do something wrongly, but you gave a very thorough explanation, for example: how to mix eggs properly, how to whip the cream correctly and what kind of baking form to use. I did this one on the first try! It was delicious.

[@sheldoskitchen]

You're welcome! It literally brings me so much joy to hear about people succeeding at baking. Especially with something that can be so technical like Chiffon. Hopefully this becomes a go-to recipe for you in the future!

[@YabaiUki]

He looks like cute little dumpling 🥹

[@sheldoskitchen]

LOL yes I’m also filled with juicy meaty filling and you can dip me in vinegar 😂😂😂

[@李细贤]

​@@sheldoskitchenHahaha 😂

[@rikakobayashidesu]

I just made 3 different batches of sponge cake following other recipes and ended up with 3 flat dense hard cakes. I was going to give up but decided to try one last time following this recipe. Guess my partner will get a homemade birthday cake after all ❤ thank you

[@nneomanwagbo2463]

I baked a good cake and then I cool upside down 😢 the whole cake came sliding out and broke apart. It was so heartbreaking

[@Mashalalanazi123]

you must have proper floured your whole pan. the pan is supposed to stick and not let the cake slide out.

[@czarinapiebaker2139]

@@lubnapatel1816 or you can just turn it over on a wire rack.

[@MirnaEJiron]

☹️I know he suggested to put it between 2 bowel, but it’s better if you just put it upside down on a cooling rack. You’re not going to see the top anyway. Don’t give up, it does work but on a rack 😊🙏🏼 also keep the in sides clean, use a round parchment paper at the bottom. The cake needs to stick to the sides to grow because it’s mostly air. That’s why you put it upside down as quickly as possible. The next day you flip it, slide the spatula around and then use your hand to flip it out, peel the parchment and voilà!

[@MirnaEJiron]

@@lubnapatel1816no don’t do that. In pastry class they showed us to just take it from the oven to upside down on the rack. Grab around your cake pan.

[@LouieLouie505]

Excellent! Really clear directions and a delicious recipe. What you have here is a beautiful strawberry chiffon cake. A shortcake is deliciously heavy with a shortening (a.k.a. fat). Shortbread is also short, hence its name.

[@janinemay187]

In my baking class today, we made chiffon cake, but our teacher told us to keep the sugar as part of the dry ingredients (rather than incorporating in the meringue). Do you know what reason there might be for this?

[@sheldoskitchen]

To be honest, I'm not sure why! It's definitely possible to make a meringue without sugar, but including sugar greatly increases its stability and flexibility. I find that really helps with ensuring a strong meringue that won't deflate when folded into the rest of the batter. Maybe ask your instructor and then report back. I'd love to know the reasoning!

[@janinemay187]

@@sheldoskitchen I heard back from my teacher, and she said that she had used that recipe for years and since it had turned out well so there was no reason to change it. The only reason I could think of to not incorporate sugar in the meringue is to make folding the sugar and the dry ingredients easier. The meringue is less stiff without sugar. I agree with you though, when I bake at home, I always put sugar in my meringues. Speaking of meringue though, I'd love to see a video comparing meringue stabilities side-by-side like the whipped cream video. Thanks for your great videos, I'm off to make the miso caramel bars!

[@talyakaushunski9099]

I usually don't bake , but I baked this cake and it turned out amazing!!!, I loved that you explained the process neatly and the reasons , the cake was gone in one day (which doesn't happen often), Thank you so much!!, and I hope you will upload more.

[@6A12KWOKYEUKTINNOEL]

how much sugar ?😅

[@IshtarEreshkigal]

50g for 6 in pan and 100g for 8in pan

[@marbrown914]

Amazing sponge cake recipe. This is the one I’ll be sticking with from now on. The texture is so beautiful, soft, tender and moist! Great video with lots of good tips! Still learning new techniques at 71!

[@birthdaymug]

i have no clue how ive never seen your channel before- your videos are amazinf and you put so much care into them- may the algorithm gods grant you more viewers

[@cynthiabrown11]

you are the only one who has explained all the rationale so I could understand everything you did and why. thank you. I'm making this today. Also, love your rationale for eating the whole thing without guilt! I'm using that! funny

[@Master_Umariza100]

I have tried this recipe and OMG this is a star! I don’t make any other cake for kid’s’ birthday. Everyone loves it ❤

[@rukaiyapulavwala3698]

coming back to comment! this is a pretty foolproof recipe! i scaled it to 4 eggs as i wanted one 6” and one 4” cake and it worked pretty well. loved the crumb and how light it was. this is my next favourite cake after angel food cake! i paired this with yogurt whipped cream, peaches and mangoes. thank you Sheldo!

[@sheldoskitchen]

Yay! I'm SO happy to hear that it worked out so well for you!!!

[@pr4360]

Making this today for my and my fiancee's joint birthday celebration! I love that this recipe has no baking powder, my great grandmother never had any of that!

[@zen0vi]

Just tried this! It was my first time making a sponge cake. I (unknowingly) skimped on the cooling time and my cake ended up deflating a bit. Definitely know for next time to set a timer lol. I ate mine with some leftover lemon custard and it was _delicious._ Adding this to my recipe bookmarks for sure

[@rossupton8609]

After making chiffon cake so many time using different recipes. This is the best! I follow your instructions step by steps love how you explain it to me like an fifth grader hahaha!

[@potatotomato3586]

It’s so good to finally being able to make chiffon! It’s the only tutorial I followed that didn’t end up a disappointment! Pls pls do a Swiss roll tutorial as well!

[@nanaali7517]

OMG I am short of word this is the best sponge cake I have ever tried, the instructions is easy to follow and very helpful tips, thanks a lot

[@cindyjohnson3029]

I buy these cakes at the Hong Kong Bakery for all birthdays. They are beautiful and so light. My favourite cake by far.

[@sheldoskitchen]

They’re my favourites as well! A staple at birthdays growing up :)

[@peter-hassett]

This is a great video. Instead of just step-by-step, I appreciate that you discuss the "why" of the techniques and what can go wrong if I don't follow it properly.

[@BevCurrie]

I made this cake today. Such an excellent tutorial video. It turned out perfect! I made a raspberry cream cheese buttercream icing and some added some whipped cream dots on top with fresh raspberries. Was a hit!

[@sheldoskitchen]

Your buttercream sounds DELICIOUS. So glad the cake turned out for you!