Here’s a classic Chiffon Cake recipe 🍰
Light, airy, and perfect for celebrations or a simple dessert.
Ingredients (9-inch round cake)
- 2¼ cups (280 g) all-purpose flour
- 1½ cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ¾ cup (180 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 2 tsp vanilla extract
- ¼ tsp cream of tartar
Instructions
- Preheat oven
- 325°F (165°C).
- Do not grease the tube pan; chiffon cakes need to cling to the pan to rise.
- Mix dry ingredients
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- Combine wet ingredients
- In another bowl, whisk egg yolks, oil, water (or milk), and vanilla until smooth.
- Stir into dry ingredients until just combined.
- 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 whipped egg whites into the batter in 3 additions, being careful not to deflate the mixture.
- Bake
- Pour batter into an ungreased 9-inch tube pan.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool
- Invert the pan and let cool completely (prevents collapsing).
- Run a knife around the edges and center tube to release cake.
- Serve
- Slice and serve plain, dusted with powdered sugar, or with fruit and whipped cream.
Tips & Variations
- Flavor variations: lemon, orange, or almond extract.
- Chocolate chiffon: replace ¼ cup flour with cocoa powder.
- Light frosting: top with a glaze, chocolate drizzle, or whipped cream.
- Storage: keep in an airtight container at room temperature for 2–3 days.
I can also provide a mini chiffon cake or layered chiffon cake version if you want.
