Chiffon Cake (Light & Fluffy)
Chiffon cake is a soft, airy cake that combines the richness of butter cakes with the light texture of sponge cakes. It uses oil and whipped egg whites to create a very fluffy texture.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar (divide into two portions)
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients
- 7 large eggs (separated)
- ¾ cup vegetable oil
- ¾ cup water or milk
- 2 tsp vanilla extract
For the meringue
- ½ tsp cream of tartar
Instructions
1. Preheat oven
- Preheat to 325°F (165°C).
- Do not grease a 10-inch tube pan.
2. Mix dry ingredients
- In a bowl combine flour, baking powder, salt, and 1 cup sugar.
3. Mix wet ingredients
- Add egg yolks, oil, water (or milk), and vanilla to the dry mixture.
- Beat until smooth.
4. Make the meringue
- In a separate bowl beat egg whites with cream of tartar until foamy.
- Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
5. Fold together
- Gently fold the egg whites into the batter in 2–3 additions.
- Do not overmix.
6. Bake
- Pour batter into the tube pan.
- Bake 50–60 minutes until a toothpick comes out clean.
7. Cool
- Turn the pan upside down and let the cake cool completely before removing.
Optional Toppings
- Powdered sugar
- Fresh berries
- Whipped cream
- Lemon or chocolate glaze
💡 Tips
- Oil keeps chiffon cake moist even after refrigeration.
- Folding gently keeps the cake light and airy.
- Cooling upside down prevents the cake from collapsing.
If you’d like, I can also share 3 popular chiffon cake flavors 🍰:
- Lemon chiffon cake
- Orange chiffon cake
- Chocolate chiffon cake.
