Chiffon Cake

 Chiffon Cake Recipe

A light, airy, and moist cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavoring. Unlike traditional butter cakes, chiffon cakes use oil and beaten egg whites for their fluffy texture.

Ingredients

For the Cake:

2¼ cups (280g) cake flour (or sifted all-purpose flour)

1½ cups (300g) granulated sugar (divided)

1 tablespoon baking powder

½ teaspoon salt

7 large eggs, separated

½ cup (120ml) vegetable oil

¾ cup (180ml) water (room temperature)

2 teaspoons vanilla extract (or other flavoring like lemon or orange zest)

½ teaspoon cream of tartar (for egg whites)

Equipment Needed

10-inch (25cm) tube pan (un-greased)

Electric mixer or stand mixer

Mixing bowls (one large, one medium)

Sifter (optional but helpful)

Rubber spatula

Cooling rack

Instructions

1. Preheat the Oven

Preheat your oven to 325°F (163°C). Do not grease the tube pan — this helps the cake rise properly.

2. Prepare the Dry Ingredients

In a large bowl, sift together:

Cake flour

Baking powder

Salt

Only 1 cup of the sugar

Mix well and set aside.

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

Egg yolks

Vegetable oil

Water

Vanilla extract

Gradually add the wet ingredients to the dry ingredients. Mix until smooth and lump-free. Do not overmix.

4. Whip the Egg Whites

In a clean mixing bowl, beat:

Egg whites

Cream of tartar

When soft peaks form, gradually add the remaining ½ cup sugar and continue beating until stiff, glossy peaks form.

5. Fold in the Egg Whites

Gently fold the beaten egg whites into the yolk batter in three parts. Use a rubber spatula and a light hand to avoid deflating the mixture.

6. Bake the Cake

Pour the batter into the un-greased tube pan. Smooth the top with a spatula.

Bake for 50 to 60 minutes, or until a skewer or toothpick inserted into the center comes out clean.

7. Cool the Cake Upside Down

Immediately after removing the cake from the oven, invert the pan over a bottle or funnel. Let it cool completely upside down to prevent collapsing (about 1–2 hours).

8. Remove from Pan

Once cooled, run a thin knife around the edges and center tube of the pan. Carefully remove the cake.

Serving Suggestions

Dust with powdered sugar

Top with whipped cream and fresh berries

Drizzle with a glaze (lemon, orange, or chocolate)

Storage

Room temperature: Store in an airtight container for up to 3 days.

Refrigerator: Up to 5 days (bring to room temperature before serving).

Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.

Let me know if you’d like a flavored variation (e.g., lemon chiffon, chocolate chiffon, or orange chiffon).