Here’s a classic and fluffy Chiffon Cake recipe — light as air, moist, and perfect on its own or with whipped cream and fruit!
🍰 Classic Vanilla Chiffon Cake
Ingredients:
Dry Ingredients:
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2¼ cups (280g) cake flour
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1½ cups (300g) granulated sugar (divided: 1 cup + ½ cup)
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1 tbsp baking powder
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½ tsp salt
Wet Ingredients:
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7 large eggs, separated
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¾ cup (180ml) water
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½ cup (120ml) vegetable oil
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2 tsp vanilla extract
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½ tsp cream of tartar (for egg whites)
🧁 Instructions:
1. Preheat and prepare:
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Preheat oven to 325°F (160°C).
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Do not grease the pan — chiffon cakes need to cling to the sides of the pan to rise properly.
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Use an unlined 10-inch tube pan (like an angel food cake pan).
2. Mix dry ingredients:
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In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
3. Add wet ingredients (except egg whites):
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Make a well in the center.
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Add egg yolks, water, oil, and vanilla extract.
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Whisk until smooth.
4. Whip egg whites:
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In a separate large bowl, beat egg whites and cream of tartar until soft peaks form.
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Gradually add the remaining ½ cup sugar and beat until stiff, glossy peaks form.
5. Combine gently:
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Fold egg whites into the batter in 3 parts, using a spatula. Be gentle to keep the batter airy.
6. Bake:
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Pour batter into the ungreased tube pan.
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Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
7. Invert to cool:
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Immediately invert the pan (turn it upside down) and let the cake cool completely in the pan — this prevents it from collapsing.
8. Remove from pan:
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Once cool, run a thin knife around the sides and center tube to release the cake.
🍓 Serving Ideas:
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Dust with powdered sugar
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Serve with whipped cream and fresh berries
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Add a light glaze or lemon icing for extra flavor
