Here’s a light and fluffy 🍰 chiffon cake recipe you can try at home. Chiffon cakes are soft, airy, and slightly sweet—perfect for any occasion.
🍰 Classic Chiffon Cake Recipe
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (300 g) sugar, divided (1 cup + ½ cup)
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 2 tsp vanilla extract
- ½ tsp cream of tartar
Instructions
1️⃣ Preheat Oven
- Preheat to 325°F (160°C).
- Use an ungreased 10-inch tube pan.
2️⃣ Mix Dry Ingredients
- In a large bowl, combine flour, 1 cup sugar, baking powder, and salt.
3️⃣ Mix Wet Ingredients
- In another bowl, whisk egg yolks, oil, water (or milk), and vanilla.
- Pour into dry ingredients and mix until smooth.
4️⃣ Beat Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add ½ cup sugar, beating until stiff peaks form.
5️⃣ Fold Egg Whites
- Gently fold the egg whites into the batter in 3 additions to keep it airy.
- Use a spatula and fold from bottom to top.
6️⃣ Bake
- Pour batter into an ungreased tube pan.
- Bake for 55–65 minutes or until a toothpick comes out clean.
7️⃣ Cool
- Invert the pan and let cake cool completely (this prevents it from collapsing).
- Run a knife around the edges to remove from pan.
Tips for Perfect Chiffon Cake
- Don’t grease the pan—this helps the cake climb the sides and rise evenly.
- Fold egg whites gently to keep the batter light.
- Optional flavor variations: Add cocoa powder, lemon zest, or orange juice for different flavors.
✅ Serving suggestion: Dust with powdered sugar, serve with fresh fruit, or a light glaze.
If you want, I can also give you a “one-bowl, 5-minute chiffon cake hack” that’s super quick and still airy. Do you want me to share it?
