Light, airy, cloud-like ☁️
Here’s a classic chiffon cake—tall, soft, and perfectly balanced.
🍰 Classic Chiffon Cake
Ingredients (10-inch tube pan)
Dry
- 2¼ cups (280 g) cake flour
- 1½ cups (300 g) sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water
- 6 egg yolks
- 2 tsp vanilla extract
Meringue
- 8 egg whites
- ½ tsp cream of tartar
Instructions
- Preheat oven to 325°F / 165°C. Do not grease the pan.
- In a bowl, whisk flour, baking powder, salt, and ¾ cup sugar.
- Whisk in oil, water, egg yolks, and vanilla until smooth.
- Beat egg whites with cream of tartar until foamy, then slowly add remaining ¾ cup sugar. Beat to stiff, glossy peaks.
- Gently fold meringue into batter in 3 additions.
- Pour into tube pan, smooth top, tap gently to release bubbles.
- Bake 50–55 minutes until top springs back.
- Invert pan immediately and cool completely upside down.
- Run a knife around edges, release, slice with a serrated knife.
Key tips (important!)
- Use cake flour for the best texture
- Fold gently—don’t rush
- Cooling upside down prevents collapse
- Never grease the pan
Variations
- Lemon chiffon: Replace water with lemon juice + zest
- Chocolate chiffon: Replace ¼ cup flour with cocoa powder
- Pandan or orange chiffon: Swap flavoring accordingly
If you want, I can give you a smaller pan version, a super moist Asian-style chiffon, or help troubleshoot why chiffon cakes collapse.
