Here’s a light and airy Chiffon Cake recipe—the perfect balance of fluffiness and flavor:
Classic Chiffon Cake
Servings: 8–10
Ingredients:
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 or milk
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions:
1. Preheat Oven
- Preheat oven to 325°F (160°C).
- Use an un-greased 10-inch tube pan for best rise.
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/milk, and vanilla.
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
4. Whip Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
5. Fold in Egg Whites
- Gently fold egg whites into the batter in batches, using a spatula, to keep air in the mixture.
6. Bake
- Pour batter into the un-greased tube pan.
- Bake 55–60 minutes, or until a toothpick inserted comes out clean.
- Immediately invert pan onto a bottle or funnel to cool completely (prevents collapsing).
7. Remove & Serve
- Once cooled, run a knife around the edges to release the cake.
- Serve plain, dusted with powdered sugar, or with whipped cream and fresh fruit.
Tips for a Perfect Chiffon Cake
- Do not grease the pan—the batter needs to cling to the sides to rise properly.
- Gently fold egg whites to preserve the airy texture.
- Room temperature eggs whip better for volume.
- Flavor variations: lemon zest, orange zest, or cocoa powder for a chocolate version.
If you want, I can give a “Chocolate Chiffon Cake with Whipped Ganache” recipe that’s extra decadent but still light and airy.
Do you want me to share that version?
