Steps in the Chiffon Mixing Method

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Published 2022

Mise en place is extra important with this method. Have all ingredients at room temperature before starting.

Sift together the dry ingredients.
Whisk all of the wet ingredients together until well combined.
Whisk the egg whites until they are starting to hold soft peaks.
Very slowly stream in the reserved sugar while continuing to mix on medium speed. Once all of the sugar is added, continue mixing until you reach stiff peaks.
Pour the wet ingredients into the dry ingredients and stir with a spatula or mixing spoon until well combined.
Add about a quarter of the egg whites to the batter and stir them in completely to loosen up the batter slightly.
Add about half of what is left of the egg whites and gently fold them into the batter, cutting down through the center and bringing the batter from the bottom of the bowl up to the top, rotating 90 degrees each time.
Continue doing this until the first half of the egg whites are mostly folded in. Then continue with the rest of the whites. You want to preserve as much air as possible in the whites.
Transfer to the prepared pan(s) and bake.