Here’s a classic Chiffon Cake recipe—light, airy, and soft, perfect for any occasion.
Ingredients (9-inch cake)
Dry Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 7 large eggs, separated
- 3/4 cup (180 ml) vegetable oil
- 3/4 cup (180 ml) water
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
1. Preheat Oven:
- Preheat oven to 325°F (163°C).
- Do not grease the chiffon cake pan.
2. Mix Dry Ingredients:
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
3. Mix Wet Ingredients:
- In another bowl, whisk together egg yolks, oil, water, and vanilla extract until smooth.
- Gradually add wet mixture to dry ingredients and mix until smooth.
4. Beat Egg Whites:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
5. Fold Egg Whites:
- Gently fold egg whites into the batter in 3 additions, being careful not to deflate the mixture.
6. Bake:
- Pour batter into an ungreased 9-inch tube pan.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
7. Cool:
- Invert the pan immediately and let the cake cool completely upside down to prevent collapsing.
8. Serve:
- Run a knife around the edges and the center tube to release the cake.
- Serve plain, dusted with powdered sugar, or with whipped cream and fresh fruit.
💡 Tips:
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Folding in egg whites gently is key to keeping the cake light and airy.
- For extra flavor, you can add citrus zest (lemon or orange) or a teaspoon of almond extract.
If you want, I can give a quick chocolate chiffon cake variation that uses cocoa powder for a rich, airy dessert.
Do you want me to provide that?
