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Chiffon Mixing Method
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By Culinary Institute of America
Published 2015
The chiffon mixing method is simple to execute and produces a beautiful cake with a tender, moist crumb with ample structure and stability, making it a good choice for building tiered cakes. All advance preparation (pan preparation, etc.) is important for chiffon cakes, as it is for other foamed cakes (for more information on advance preparation for foamed cakes).
To make a chiffon cake, sift together the dry ingredients and mix in a portion of the sugar. Blend all the wet ingredients together except for the egg whites. Next, blend the wet ingredients into the sifted dry ingredients. Beat the egg whites until soft peaks form, then stream in the remaining sugar gradually with the mixer running on medium speed. Continue beating the egg whites until medium peaks form.
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