Here’s a classic Chiffon Cake recipe that’s light, fluffy, and moist:
Ingredients (for a 9-inch cake)
Dry Ingredients:
- 2 cups (240 g) cake 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
- Preheat & Prepare Pan:
Preheat oven to 325°F (163°C). Do not grease the tube pan; the cake needs to cling to the sides to rise properly. - Mix Dry Ingredients:
In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, whisk together egg yolks, oil, water, and vanilla until smooth. - Make Batter:
Gradually add the wet mixture to the dry ingredients, stirring until smooth. - Whip Egg Whites:
In a clean, dry 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. - Fold Egg Whites:
Gently fold the egg whites into the batter in 3 additions, being careful not to deflate the mixture. - Bake:
Pour batter into the ungreased tube pan. Bake for 55–60 minutes or until a skewer comes out clean. - Cool Upside Down:
Immediately invert the pan onto a bottle or cooling rack and let it cool completely to maintain height. - Remove & Serve:
Once 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 fruit.
💡 Tips:
- Egg whites must be at room temperature for maximum volume.
- Folding gently keeps the cake airy.
- Do not grease the pan; it helps the cake rise higher and prevents collapse.
If you want, I can also give a quick variation with chocolate or lemon flavor that’s just as fluffy! Do you want me to do that?
