A chiffon cake is a light, fluffy cake that’s somewhere between a sponge cake and an angel food cake. It’s tender, airy, and usually baked in a tube pan without frosting, though you can dust it with powdered sugar or top with fruit.
Here’s a clear breakdown:
Classic Chiffon Cake
Ingredients
- 2½ cups (315 g) cake flour
- 2 tsp baking powder
- ½ tsp salt
- 1½ cups (300 g) sugar, divided
- 7 large eggs, separated
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water
- 2 tsp vanilla extract
- ¼ tsp cream of tartar (optional, helps egg whites whip)
Instructions
- Preheat oven
- 325°F (165°C). Do not grease the pan (helps cake climb the sides).
- Mix dry ingredients
- In a large bowl, whisk flour, baking powder, salt, and ½ cup sugar.
- Mix wet ingredients
- In a separate bowl, whisk egg yolks, oil, water, and vanilla until smooth.
- Gradually stir into dry ingredients until smooth.
- Whip egg whites
- In a clean bowl, beat egg whites with cream of tartar (if using) until soft peaks form.
- Gradually add the remaining 1 cup sugar, beating until stiff peaks form.
- Fold gently
- Fold egg whites into the yolk mixture carefully in batches to keep air in. Don’t overmix.
- Bake
- Pour into an un-greased tube pan.
- Bake 55–65 minutes until a toothpick comes out clean.
- Cool upside down
- Invert the pan (tube on a bottle or funnel) until fully cool to maintain height and prevent collapse.
- Serve
- Run a knife around edges and tube to remove. Dust with powdered sugar or top with fruit/whipped cream if desired.
Tips
- Don’t grease the pan—the cake needs to cling to sides to rise properly.
- Separate eggs carefully—any yolk in whites will prevent stiff peaks.
- Folding: Use a gentle folding motion, not stirring.
- Flavors: Lemon, orange, or almond extracts work beautifully.
If you want, I can give you a quick 1-bowl chiffon cake version or a chocolate chiffon cake variation.
Do you want me to do that?
