🍰 Chiffon Cake (Light & Fluffy)
Chiffon cake is famous for its airy texture like sponge cake but rich like butter cake. It gets its softness from whipped egg whites folded into the batter.
Ingredients
Dry ingredients
- 2 cups All-purpose flour
- 1½ cups sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients
- 7 large Egg (separated yolks and whites)
- ¾ cup Vegetable oil
- ¾ cup Milk
- 2 tsp Vanilla extract
- ½ tsp cream of tartar
Instructions
1️⃣ Preheat oven
Preheat your oven to 325°F (165°C). Do not grease the tube pan (this helps the cake rise properly).
2️⃣ Mix dry ingredients
In a bowl, whisk together:
- flour
- 1 cup sugar
- baking powder
- salt
3️⃣ Add wet ingredients
Add egg yolks, oil, milk, and vanilla to the dry mixture.
Beat until the batter becomes smooth and thick.
4️⃣ Beat egg whites
In a separate 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.
5️⃣ Fold the batter
Gently fold the whipped egg whites into the batter in 3 batches to keep the mixture airy.
6️⃣ Bake
Pour batter into a tube pan and bake 50–60 minutes until a toothpick comes out clean.
7️⃣ Cool upside down
Turn the pan upside down immediately and let it cool completely before removing the cake.
🍓 Serving Ideas
- Dust with powdered sugar
- Serve with fresh Strawberry or berries
- Add whipped cream or fruit glaze
💡 Baker’s Tip:
Use room-temperature eggs and fold gently—this keeps the chiffon cake extra light and fluffy.
If you want, I can also show you 3 popular chiffon cake flavors (lemon, chocolate, and pandan) with the exact ingredient adjustments. 🍰
