Here’s a classic Chiffon Cake recipe — light, airy, and perfect for any occasion:
🎂 Chiffon Cake Recipe
Ingredients (1 9-inch cake)
Dry Ingredients:
- 2 ½ cups (320g) all-purpose flour
- 1 ½ cups (300g) granulated sugar (divided: 1 cup for batter, ½ cup for egg whites)
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 7 large eggs, separated
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Instructions
1. Prepare Oven & Pan
- Preheat oven to 325°F (165°C).
- Use a tube pan or ungreased round pan — chiffon cakes rise best without greasing.
2. Make the Batter
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- In a separate bowl, whisk together egg yolks, oil, water, and vanilla.
- Gradually add wet ingredients to dry ingredients and mix until smooth.
3. Beat Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar and beat until stiff peaks form.
4. Fold Together
- Gently fold 1/3 of egg whites into the batter to lighten it.
- Fold in the remaining whites carefully, without deflating the mixture.
5. Bake
- Pour batter into tube pan.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Remove from oven and invert pan immediately to cool completely (keeps cake from collapsing).
6. Serve
- Once cooled, run a knife around the sides and center tube to release cake.
- Slice and serve plain, with whipped cream, fruit, or glaze.
💡 Tips
- Do not grease the pan — the batter needs to cling to the sides to rise properly.
- Fold egg whites gently to retain the airy texture.
- Can be flavored with lemon zest, orange zest, or cocoa powder for variety.
If you want, I can make a quick 30-minute chiffon cake version that uses a microwave or smaller pan for faster baking.
Do you want me to make that quick version?
