Here’s a light, airy, and tender Chiffon Cake recipe — a perfect cross between a sponge and an oil cake, known for its fluffy texture and delicate crumb. 🎂✨
🍰 Classic Chiffon Cake
Serves: 8–10
Prep time: 20 min
Bake time: 50–60 min
Ingredients
- 2 ½ cups (315 g) cake flour
- 2 cups (400 g) granulated sugar, divided (1 ¾ cups for batter, ¼ cup for egg whites)
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 2 tsp vanilla extract
- ½ tsp cream of tartar
Instructions
- Preheat oven:
- 325°F (165°C).
- Use an un-greased 10-inch tube pan (chiffon cakes rely on clinging to the pan to rise).
- Mix dry ingredients:
- In a large bowl, sift together cake flour, 1 ¾ cups sugar, baking powder, and salt.
- Combine wet ingredients:
- In another bowl, whisk egg yolks, vegetable oil, water (or milk), and vanilla until smooth.
- Make batter:
- Gradually add dry ingredients to wet ingredients.
- Whisk until smooth and no lumps remain.
- Beat egg whites:
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining ¼ cup sugar and beat until stiff, glossy peaks form.
- Fold in egg whites:
- Gently fold the beaten egg whites into the batter in 3 additions, being careful not to deflate the mixture.
- Bake:
- Pour batter into the un-greased tube pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Immediately invert the pan (tube up) to cool completely — this prevents the cake from collapsing.
- Once cooled, use a thin knife to loosen the edges and gently remove from the pan.
- Serve:
- Dust with powdered sugar, top with whipped cream and fresh fruit, or glaze lightly with a simple lemon glaze.
🌸 Tips & Variations
- Flavors: Add lemon zest, orange zest, or almond extract for a flavor twist.
- Chocolate version: Replace ¼ cup flour with ¼ cup cocoa powder.
- Moist cake: Don’t overmix the batter once you fold in egg whites — keep the air trapped.
- Storage: Store in an airtight container at room temperature for 2–3 days; can also freeze slices.
If you want, I can give you a step-by-step visual guide for folding egg whites so your chiffon cake turns out ultra-fluffy every time. Do you want me to do that?
