The Ultimate Chiffon Cake: High-Volume Recipe for Bakeries

For a bakery business, the Chiffon Cake is a masterpiece of efficiency. It offers a massive volume and a cloud-like texture that stays moist for days. Unlike butter cakes, its secret lies in the emulsion of oil and a stable meringue.

Professional Ingredients (By Weight)

For one standard 20cm (8-inch) high-proportions mold:

• Cake Flour (Low Protein): 150g
• Granulated Sugar: 150g (divided into 50g for yolks, 100g for meringue)
• Egg Yolks: 80g (approx. 4-5 yolks)
• Egg Whites: 160g (approx. 4-5 whites)
• Vegetable Oil (Neutral): 60g
• Water or Milk: 80g
• Baking Powder: 5g
• Salt: 1g

The Technical Method

1. The Base: Whisk egg yolks with 50g of sugar, then add oil and water/milk. Whisk until emulsified. Sift in the flour, baking powder, and salt. Mix until smooth.
2. The Meringue: In a clean bowl, whip egg whites while gradually adding the remaining 100g of sugar until stiff peaks form. This is the "engine" that lifts the cake.
3. The Incorporation: Gently fold the meringue into the yolk base in three batches. Be extremely careful not to deflate the air.
4. The Bake: Bake at 160°C (320°F) for 45-50 minutes.
5. The Cool: **Crucial Step:** Invert the pan immediately after taking it out of the oven. Let it cool upside down to prevent the cake from collapsing.

Cost Analysis & Bakery Profit

Why this is a "Money Maker"

The Chiffon cake uses Vegetable Oil, which is about 70% cheaper than high-quality butter. Furthermore, because it is so airy, you can cut larger-looking slices while using less actual batter by weight compared to a pound cake or a heavy sponge.

"Efficiency in a bakery is found in the air you whip into your batter. More air equals more volume and more profit."