Chiffon Cake

Chiffon Cake Recipe | Buffalo Cookware Malaysia
  • 5 egg yolks
  • 1 egg
  • 45g corn oil (or vegetable oil)
  • 70g full cream milk
  • 1⁄4 tsp Vanilla extract
  • a pinch of salt
  • 70g Low-gluten flour
  • 5 egg white
  • 80g caster sugar
  • 1⁄4 tsp tartar powder


  1. Slightly heat up corn oil (not too hot), add the sieved flour and stir quickly until form up a batter.
  2. Beat egg yolks and egg until frothy, then add full cream milk, vanilla extract and salt and mix well; then add in batter and sit evenly.
  3. Add tartar powder into egg white, whisk until frothy; add in sugar gradually into egg white mixture and whisk until stiff.
  4. Pour in half of egg white mixture into the batter and mix until smooth, add in remaining egg white mixture, stir evenly until you get a smooth batter.
  5. Line 8-inch cake mold with parchment paper, pour in the batter. Drop mold onto the counter 3-4 times to force the air in the batter to bubble to the surface.
  6. Place mold into Buffalo Pro Chef Plus, cover the lid, select “Bake” function, set temperature to 150°C and bake for 1 hour.
  7. 10 minutes before cooking complete, cover the cake with a stainless steel plate to prevent over burning on the surface.
  8. Let cake sit for another 30 minutes in the fryer upon completion. Remove the cake from pot, drop mold few times on the counter, remove parchment paper and let it cool.
  9. Place in the fridge for a night for better taste.