In today’s bakery industry, product success is no longer defined solely by flavor.
Texture stability, batch consistency, and process repeatability have become equally critical—especially for bakeries operating at scale.

Among various sponge cake formulations, hot milk chiffon cake stands out as a benchmark recipe that bridges artisan craftsmanship and industrial feasibility. Its structure is soft yet resilient, its crumb fine and uniform, and—most importantly—its formula responds exceptionally well to controlled mechanical processing.

Why Hot Milk Chiffon Cake Matters to Commercial Bakeries

Unlike traditional chiffon cake, the hot flour (scalded batter) method partially gelatinizes the flour through heated oil, improving water absorption and strengthening the batter structure.

For commercial bakeries, this translates into:

Greater batter stability during mixing and depositing

Reduced collapse risk after baking and cooling

Improved tolerance to high-volume, continuous production

More consistent texture across batches and molds

These characteristics make hot milk chiffon cake an ideal reference model for industrial cake lines and large-capacity bakery equipment.

Standard Base Formula (6-inch Reference Mold)

Ingredients

Preparation Method

Step 1. Hot Flour Method (Scalded Batter)
Heat the corn oil to approximately 70–80°C (light oil ripples appear on the surface). Remove from heat and immediately add the sifted cake flour. Stir quickly until smooth and free of dry flour.

Step 2. Batter Mixing
Add the milk and mix well. When the batter cools to warm (not hot to the touch), add the egg yolks in several portions, mixing until a fine, glossy yolk batter forms.

Step 3. Egg White Whipping
In a clean, dry, grease-free bowl, whip the egg whites. Add the granulated sugar in three additions and whip until medium-stiff peaks form. When lifting the whisk, the tip should bend slightly.

Step 4. Folding
Gently fold one-third of the meringue into the yolk batter to loosen the texture. Then pour the mixture back into the remaining meringue and fold gently and quickly until fully combined.

Step 5. Filling & Baking
Pour the batter into the mold from a height to help release large air bubbles. Gently tap the mold. Bake in a preheated oven on the lower-middle rack at 140°C for approximately 55 minutes.
Once baked, remove immediately and invert to cool completely before unmolding.

Henghao Equipment Application Notes

In commercial and industrial baking environments, steps 1–4 can be efficiently completed using a cake batter whipping and mixing system, ensuring stable emulsification and consistent aeration.
Step 5 can be seamlessly integrated with a cake batter depositing machine, enabling fast, accurate, and uniform filling across multiple molds—significantly improving production efficiency and product consistency.

With its delicate crumb structure, excellent moisture retention, and high stability, hot milk chiffon cake reflects the modern baking industry’s pursuit of both sensory quality and process control. Extending this refined technique from home kitchens to industrial-scale production requires not only standardized formulas, but also professional, reliable equipment.

As a manufacturer specializing in large-scale bakery machinery, Wuxi Henghao Machinery Technology Co., Ltd. provides advanced solutions including cake batter whipping machines, depositing systems, and cream whipping equipment. These machines address critical production challenges such as precise egg separation, stable whipping performance, and uniform batter distribution—making high-quality cake production repeatable, controllable, and scalable.

Whether for artisan bakeries seeking premium quality or industrial bakeries focused on efficiency and consistency, adopting scientifically optimized processes and intelligent bakery equipment is a proven pathway to sustainable success.