Ah, Chiffon Cake 🍰—light, airy, and a perfect balance between sponge and butter cake. It’s soft, tender, and slightly sweet, with a delicate crumb. Here’s a classic recipe:
Classic Chiffon Cake
Servings: 8–10
Prep time: 20 min
Bake time: 40–45 min
Ingredients
Dry ingredients:
- 2ÂĽ cups (280 g) all-purpose flour
- 1½ cups (300 g) granulated sugar, divided (1 cup + ½ cup)
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- ½ cup (120 ml) vegetable oil
- 7 large eggs, separated
- Âľ cup (180 ml) water
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional)
For egg whites:
- ½ tsp cream of tartar
Instructions
- Preheat oven to 325°F (160°C).
- Mix dry ingredients
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- Combine wet ingredients
- In another bowl, whisk together egg yolks, oil, water, vanilla, and lemon zest.
- Make batter
- Gradually mix wet ingredients into dry ingredients until smooth.
- Whip 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.
- Fold egg whites
- Gently fold egg whites into the batter in 3 parts, being careful not to deflate the mixture.
- Bake
- Pour into an ungreased 10-inch tube pan (angel food or chiffon pan).
- Bake 40–45 minutes until a toothpick comes out clean.
- Cool
- Invert pan and let cake cool completely in the pan (helps maintain height and fluffiness).
- Once cool, run a knife around edges and tube to remove.
🔥 Tips
- Don’t grease the pan—helps the cake rise and cling to sides.
- Fold gently—egg whites are what give the cake its airy texture.
- Flavor variations: orange, chocolate, coffee, or almond extract.
- Serve plain, dusted with powdered sugar, or with whipped cream & fruit.
I can also give you a super-moist vanilla chiffon cake recipe or a chocolate chiffon cake version that stays soft for days.
Do you want one of those variations?
