Absolutely! Here’s a classic, light, and fluffy chiffon cake recipe that’s perfect for birthdays, tea time, or just a sweet treat. ☁️🍰
Classic Chiffon Cake Recipe
Ingredients
Dry Ingredients
- 2¼ cups (270 g) cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1½ cups (300 g) granulated sugar, divided
Wet Ingredients
- 7 large egg yolks
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water
- 1 tbsp vanilla extract
Meringue
- 7 large egg whites
- ½ tsp cream of tartar
Instructions
1. Prep
- Preheat oven to 325°F (165°C)
- Use an ungreased 10-inch tube pan (important for rising)
2. Mix Dry Ingredients
- Sift flour, baking powder, salt, and ¾ cup sugar into a bowl
3. Mix Wet Ingredients
- Whisk egg yolks, oil, water, and vanilla together until smooth
- Gradually add to dry ingredients and mix until smooth
4. Make Meringue
- Beat egg whites with cream of tartar until foamy
- Gradually add remaining ¾ cup sugar
- Beat until stiff, glossy peaks form
5. Fold Meringue Into Batter
- Fold ⅓ of meringue into the batter to lighten it
- Gently fold in the remaining meringue in two parts
- Be gentle—don’t deflate the meringue
6. Bake
- Pour batter into pan, smooth top
- Bake 50–60 minutes until a skewer comes out clean
7. Cool Upside Down
- Immediately invert pan on a bottle or funnel
- Cool completely before removing to avoid collapse
Tips for Success
- Do not grease the pan—the batter needs to cling to the sides to rise
- Fold gently to keep the cake airy
- Cool upside down to preserve volume
- Flavor variations: lemon zest, orange juice, or cocoa powder
If you want, I can also give a chiffon cake with whipped cream and fruit filling version—it turns this light cake into a showstopper dessert.
Do you want me to do that?
