Here’s a light and airy Chiffon Cake recipe — soft, fluffy, and perfect for any occasion 🎂✨
Chiffon Cake
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ¾ cup (180 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Instructions
1. Prepare the Oven and Pan
- Preheat oven to 325°F (163°C).
- Use an ungreased 10-inch tube pan (a chiffon cake needs to cling to the pan to rise properly).
2. Mix Dry Ingredients
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
3. Combine Wet Ingredients
- In another bowl, whisk together egg yolks, oil, water (or milk), and vanilla.
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
4. Beat Egg Whites
- In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
5. Fold Together
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
6. Bake
- Pour batter into the ungreased tube pan.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
- Invert the pan and let the cake cool completely (about 1 hour). This keeps the cake from collapsing.
- Once cooled, run a knife around the edges and center tube to remove the cake.
8. Serve
- Slice and serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream.
Tips
- Do not grease the pan — chiffon cakes need the batter to cling to the sides to rise properly.
- For flavor variations, you can add lemon or orange zest, cocoa powder, or coffee.
- Be gentle when folding egg whites — overmixing will deflate the batter.
If you want, I can also give a chiffon cake with flavored glaze or frosting version that’s extra fancy but still light.
