Ingredients
- 4 large eggs (separated)
- ½ cup (100g) granulated sugar (divided)
- ¼ cup (60ml) milk
- ¼ cup (60ml) vegetable oil
- ¾ cup (90g) cake flour (or all-purpose flour sifted)
- ½ tsp baking powder
- ¼ tsp cream of tartar (optional, for stabilizing egg whites)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven:
Preheat your oven to 170°C (340°F). Do not grease the pan if using a chiffon or tube pan. - Prepare egg yolk mixture:
In a large bowl, whisk together the egg yolks, ¼ cup sugar, milk, oil, and vanilla extract until smooth. - Add dry ingredients:
Sift in the cake flour, baking powder, and salt. Gently whisk until no lumps remain. Set aside. - Make the meringue:
In a separate clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining ¼ cup sugar while beating. Beat until stiff peaks form. - Combine mixtures:
Gently fold the meringue into the egg yolk batter in 3 parts. Use a spatula and fold carefully to maintain air in the batter. - Bake:
Pour the batter into an ungreased chiffon/tube pan or a lined 7-inch round cake pan. Tap lightly to remove air bubbles.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. - Cool:
If using a tube pan, invert the pan immediately and let it cool upside down completely to prevent collapsing. If using a regular pan, cool for 10 minutes in the pan, then remove and cool completely on a wire rack.
Tip:
This chiffon cake is perfect plain or with a dusting of powdered sugar. You can also top it with whipped cream or fresh fruit for a delightful twist!
Would you like a chocolate or lemon variation?