Here’s a light and airy Chiffon Cake recipe—a soft, fluffy cake that combines the richness of a butter cake with the lightness of a sponge cake. Perfect for birthdays, tea time, or any celebration.

🍰 Classic Chiffon Cake

Ingredients (10-inch cake)

Dry Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar, divided (1 cup for batter, ½ cup for meringue)
• 1 tbsp baking powder
• ½ tsp salt

Wet Ingredients

• 7 large eggs, separated
• ½ cup (120 ml) vegetable oil
• ¾ cup (180 ml) water
• 2 tsp vanilla extract
• Optional: 1 tsp lemon or orange zest

For the Meringue

• Egg whites from above
• ½ tsp cream of tartar

Instructions

1️⃣ Preheat & Prepare Pan

• Preheat oven to 325°F (165°C).
• Use an un-greased 10-inch tube pan (chiffon cakes need to cling to the pan to rise properly).

2️⃣ Mix Dry Ingredients

• In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.

3️⃣ Mix Wet Ingredients

• In another bowl, whisk together egg yolks, oil, water, vanilla, and zest.
• Gradually add wet mixture to dry ingredients, mixing until smooth.

4️⃣ Make the Meringue

• 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, glossy peaks form.

5️⃣ Fold Meringue into Batter

• Gently fold ¼ of the meringue into the batter to lighten it.
• Then fold in the remaining meringue carefully until well combined. Do not deflate.

6️⃣ Bake

• Pour batter into the un-greased tube pan.
• Bake 55–65 minutes or until a toothpick inserted into the center comes out clean.
• Invert the pan immediately onto a bottle or funnel to cool completely (prevents collapsing).

7️⃣ Serve

• Once completely cooled, run a knife around the edges and tube to release the cake.
• Slice and serve plain, dusted with powdered sugar, or with whipped cream and fresh fruit.

🍋 Tips & Variations

• Flavor variations: Add cocoa powder for chocolate chiffon, coffee for mocha, or fruit zest for a citrus version.
• Moisture boost: Fold in a few tablespoons of fruit puree (like pumpkin or banana) carefully.
• Storage: Keep in an airtight container at room temperature for up to 3 days.

If you want, I can also give a one-bowl chiffon cake recipe that simplifies preparation without sacrificing fluffiness.

Do you want me to provide that version?