Chiffon Cake is a soft, fluffy cake that combines the richness of a butter cake with the light texture of a sponge cake. It’s known for being moist yet airy and often baked in a tall tube pan. 🎂
Ingredients (Basic Chiffon Cake)
- 1 ¼ cups all-purpose flour
- 1 cup sugar (divided)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup vegetable oil
- 5 egg yolks
- ½ cup water or milk
- 1 tsp vanilla extract
- 5 egg whites
- ¼ tsp cream of tartar
Instructions 👩🍳
1. Prepare Dry Ingredients
- Sift flour, ¾ cup sugar, baking powder, and salt together in a large bowl.
2. Combine Wet Ingredients
- In another bowl, mix oil, egg yolks, water, and vanilla.
- Gradually whisk into dry ingredients until smooth.
3. Whip Egg Whites
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining sugar and continue until stiff peaks form.
4. Fold Egg Whites
- Gently fold whipped egg whites into the batter in 2–3 additions, preserving airiness.
5. Bake
- Pour batter into an un-greased tube pan (allows cake to rise properly).
- Bake at 325°F (165°C) for 50–60 minutes, or until a toothpick comes out clean.
6. Cool
- Invert pan and let cake cool completely to avoid collapsing.
- Run a knife around edges to remove before serving.
Tips for Success
- Do not grease the pan — chiffon cake needs to cling to the pan sides for structure.
- Fold gently to keep the cake light and airy.
- For flavor variations: add cocoa, lemon zest, or orange extract.
- Serve plain, dusted with powdered sugar, or with whipped cream and fresh fruit.
✅ Serving Ideas
- Afternoon tea with fresh berries 🍓
- Light dessert after a meal 🍰
- Base for layered cakes with frosting
If you want, I can also share:
- A quick chocolate chiffon cake version
- Tips to make a perfectly moist chiffon every time
- Mini chiffon cakes for single servings
