fluffy chiffon cake

Ingredients

For the cake:

  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar (divided into ¾ cup and ¼ cup)
  • ¾ cup (180ml) water (room temperature)
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1⅓ cups (165g) cake flour (or all-purpose flour sifted 2–3 times)
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp cream of tartar (or 1 tsp lemon juice)

Optional:

  • Powdered sugar, for dusting
  • Whipped cream and fruit, for serving

Instructions

  1. Preheat your oven to 325°F (163°C). Do not grease the pan. Use an ungreased 9-inch (23 cm) tube or angel food cake pan.
  2. In a large mixing bowl, whisk together the egg yolks, ¾ cup sugar, oil, water, and vanilla until smooth.
  3. Sift the cake flour, baking powder, and salt into the yolk mixture. Gently mix until well combined and smooth. Set aside.
  4. In a separate clean, dry bowl, beat the egg whites and cream of tartar using an electric mixer on medium-high speed until frothy. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
  5. Fold ⅓ of the egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites in two parts. Be careful not to deflate the mixture.
  6. Pour the batter into the ungreased tube pan. Tap the pan gently on the counter to remove large air bubbles.
  7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
  8. Invert the pan immediately (turn it upside down) and cool completely for about 1–2 hours.
  9. Once cooled, run a knife around the edges and center tube to release the cake.
  10. Dust with powdered sugar or serve with whipped cream and fruit as desired.

Let me know if you’d like a flavored version (e.g., orange, matcha, or chocolate)!

Leave a Comment