Mary Berry’s Chiffon Cake is a light, airy, and beautifully soft cake that’s perfect for any occasion. Known for its delicate texture, this cake is made with a combination of egg whites and yolks, creating a fluffy and tender crumb.
What is Mary Berry Chiffon Cake?
Mary Berry’s Chiffon Cake is a light, airy cake made by whipping egg whites and folding them into the batter, which gives it a delicate and fluffy texture. Unlike traditional butter cakes, chiffon cakes use oil, which makes them soft and moist. This cake is perfect for serving on special occasions or as an elegant dessert for guests.
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Why You Should Try This Recipe
- Long-lasting Softness: The use of oil in the cake keeps it moist and soft for days.
- Light and Airy Texture: The cake has a beautiful, fluffy texture that melts in your mouth.
- Simple Ingredients: Uses basic pantry ingredients, making it easy to prepare at home.
- Versatile: This can be served with a variety of toppings like whipped cream, fresh fruit, or icing sugar.
- Perfect for Any Occasion: Elegant enough for celebrations but simple enough for an everyday treat.
Ingredients Needed to Make Mary Berry’s Chiffon Cake
- 175g plain flour
- 225g caster sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 large eggs (separated)
- 120ml vegetable oil
- 175ml water
- 1 tsp vanilla extract
- ½ tsp cream of tartar
Equipment Needed
- Chiffon cake tin (un-greased)
- Large mixing bowls
- Electric whisk or stand mixer
- Spatula
Instructions to Make Mary Berry’s Chiffon Cake
- Preheat the Oven: Preheat your oven to 170°C (150°C fan) or gas mark 3.
- Mix the Dry Ingredients: In a large bowl, sift together the plain flour, 150g of the caster sugar, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the egg yolks, vegetable oil, water, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Whip the Egg Whites: In a clean, dry bowl, whisk the egg whites and cream of tartar using an electric whisk or stand mixer until soft peaks form. Gradually add the remaining 75g of caster sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites into the Batter: Gently fold the whipped egg whites into the egg yolk batter in batches, being careful not to deflate the mixture. Use a spatula to fold until the batter is smooth and airy.
- Pour the Batter into the Tin: Pour the chiffon batter into the un-greased chiffon cake tin. Use a spatula to smooth the top of the batter.
- Bake the Cake: Place the tin in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and invert the tin onto a wire rack. Allow the cake to cool completely upside down in the tin. This prevents the cake from collapsing as it cools.
- Remove from the Tin: Once the cake has cooled, use a knife to loosen the edges and carefully remove the cake from the tin.
- Serve: Dust the chiffon cake with icing sugar or serve with whipped cream and fresh fruit for an elegant touch.
What Goes Well With Mary Berry’s Chiffon Cake
- Whipped Cream: A light and airy pairing to complement the cake’s texture.
- Fresh Berries: Strawberries, raspberries, or blueberries add a fresh, tart contrast to the cake.
- Lemon Curd: Spread a layer of lemon curd between cake slices for a zesty twist.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a classic dessert combination.
- Chocolate Sauce: Drizzle with warm chocolate sauce for a richer indulgence.
Expert Tips for Making the Best Mary Berry’s Chiffon Cake
- Use Room Temperature Eggs: Room temperature eggs whip up better and give more volume to the batter.
- Don’t Grease the Tin: For chiffon cakes, the cake needs to cling to the sides of the tin as it rises, so avoid greasing the tin.
- Invert the Cake to Cool: Cooling the cake upside down helps prevent it from collapsing and keeps its light texture intact.
- Fold Gently: When folding in the egg whites, be gentle to keep as much air in the batter as possible for a fluffy texture.
- Check for Doneness: Use a skewer to test if the cake is done. If it comes out clean, the cake is ready.
Easy Variations of Mary Berry’s Chiffon Cake
- Citrus Chiffon Cake: Add lemon or orange zest to the batter for a citrusy twist.
- Chocolate Chiffon Cake: Substitute a portion of the flour with cocoa powder for a rich chocolate version.
- Coffee Chiffon Cake: Add 1 tablespoon of instant coffee granules dissolved in the water to create a coffee-flavored chiffon cake.
- Coconut Chiffon Cake: Add shredded coconut to the batter for a tropical touch and frost with coconut cream.
- Vanilla Chiffon Cake: For a simple, classic version, enhance the vanilla flavor by adding a little extra vanilla extract.
Best Practices to Store Mary Berry’s Chiffon Cake
- Refrigerate: Store leftover cake in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the chiffon cake tightly in cling film and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Keep Covered: To prevent the cake from drying out, keep it covered at room temperature if serving the same day.
Best Practices to Reheat Mary Berry’s Chiffon Cake
- Oven Reheating: Reheat slices of chiffon cake in the oven at 160°C (320°F) for 5-7 minutes to refresh the texture.
- Microwave Reheating: Microwave individual slices for 20-30 seconds, though this may slightly soften the cake’s airy texture.
How Can I Make Mary Berry’s Chiffon Cake Healthier?
- Reduce the Sugar: Cut down the sugar by 25-30g for a less sweet version of the cake.
- Use Whole Wheat Flour: Substitute part of the plain flour with whole wheat flour for added fiber.
- Use Low-Fat Cream: Serve with low-fat whipped cream or Greek yoghurt for a healthier topping option.
- Use a Sugar Substitute: Replace caster sugar with a natural sweetener like stevia or monk fruit.
Nutrition Value (per serving):
- Calories: 230
- Fat: 10g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 1g
- Sugar: 20g
FAQs
Why is my chiffon cake dense and not fluffy?
A chiffon cake can become dense if the egg whites are not whipped to stiff peaks or if the batter is overmixed, causing the air to deflate. Ensure you whip the egg whites until stiff peaks form and fold them gently into the batter to keep it airy.
Can I make chiffon cake without cream of tartar?
Yes, you can make chiffon cake without cream of tartar by substituting it with an equal amount of lemon juice or white vinegar. The acid helps stabilize the egg whites, ensuring a fluffy texture.
How do I prevent chiffon cake from collapsing?
To prevent the chiffon cake from collapsing, cool it upside down in the pan immediately after baking. This keeps the cake from shrinking as it cools and helps it maintain its light, airy structure.
Can I freeze chiffon cake?
Yes, chiffon cake can be frozen. Wrap the cooled cake tightly in cling film and place it in a freezer-safe bag or container. It can be stored for up to 1 month. Thaw overnight in the fridge before serving.
Final Words
This Mary Berry Chiffon Cake Recipe is a light, airy, and beautifully soft dessert that is perfect for any occasion.
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Mary Berry Chiffon Cake
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chiffon Cake is a light, airy cake made by whipping egg whites and folding them into the batter, which gives it a delicate and fluffy texture. Unlike traditional butter cakes, chiffon cakes use oil, which makes them soft and moist. This cake is perfect for serving on special occasions or as an elegant dessert for guests.
Ingredients
Scale
- 175g plain flour
- 225g caster sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 large eggs (separated)
- 120ml vegetable oil
- 175ml water
- 1 tsp vanilla extract
- ½ tsp cream of tartar
Instructions
- Preheat the Oven: Preheat your oven to 170°C (150°C fan) or gas mark 3.
- Mix the Dry Ingredients: In a large bowl, sift together the plain flour, 150g of the caster sugar, baking powder, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the egg yolks, vegetable oil, water, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Whip the Egg Whites: In a clean, dry bowl, whisk the egg whites and cream of tartar using an electric whisk or stand mixer until soft peaks form. Gradually add the remaining 75g of caster sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites into the Batter: Gently fold the whipped egg whites into the egg yolk batter in batches, being careful not to deflate the mixture. Use a spatula to fold until the batter is smooth and airy.
- Pour the Batter into the Tin: Pour the chiffon batter into the un-greased chiffon cake tin. Use a spatula to smooth the top of the batter.
- Bake the Cake: Place the tin in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and invert the tin onto a wire rack. Allow the cake to cool completely upside down in the tin. This prevents the cake from collapsing as it cools.
- Remove from the Tin: Once the cake has cooled, use a knife to loosen the edges and carefully remove the cake from the tin.
- Serve: Dust the chiffon cake with icing sugar or serve with whipped cream and fresh fruit for an elegant touch.
