Chiffon cake is a light, airy, and wonderfully moist cake that combines the best qualities of a sponge and an angel food cake. Its delicate texture is achieved by folding whipped egg whites into the batter, creating a cake that’s soft yet slightly dense. This versatile dessert is perfect for any occasion, whether you’re serving it at a celebration or enjoying a slice with a cup of tea. With its simple ingredients and easy preparation, this chiffon cake recipe is sure to become a favorite!
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated
- 3/4 cup vegetable oil
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Prepare a 10-inch tube pan by greasing it lightly with cooking spray or butter, then dusting it with flour. (Do not grease the inside of the pan—this helps the batter to cling as it rises.)
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
- Whisk Wet Ingredients:
- In a separate bowl, whisk the egg yolks, vegetable oil, water, and vanilla extract until smooth and well combined.
- Combine Wet and Dry:
- Gradually add the wet ingredients to the dry ingredients. Stir the mixture gently until smooth and free of lumps.
- Beat Egg Whites:
- In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until stiff peaks form. The egg whites should stand tall and not fold over when you lift the beaters.
- Fold in Egg Whites:
- Gently fold the whipped egg whites into the batter in 2-3 additions, using a spatula. Be careful not to deflate the egg whites—fold until just combined.
- Bake the Cake:
- Pour the batter into the prepared tube pan. Smooth the top with a spatula to level it. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
- Cool the Cake:
- Immediately invert the pan onto a cooling rack or bottle (if your pan has a center tube). Allow the cake to cool completely upside down in the pan. This helps the cake maintain its height and texture.
- Remove from the Pan:
- Once the cake has cooled, carefully run a knife around the edges of the pan to loosen it. Invert the pan again and remove the cake.
- Serve:
- Slice the chiffon cake and serve as is, or dust with powdered sugar, top with fresh berries, or drizzle with a glaze. Enjoy the light, fluffy texture in every bite!