Fluffy Chiffon Cake recipe

Ingredients

For the Cake Batter:

• 6 large egg yolks
• 50 g (1/4 cup) granulated sugar
• 60 ml (1/4 cup) vegetable oil (neutral oil like canola)
• 80 ml (1/3 cup) milk (room temperature)
• 1 tsp vanilla extract
• 100 g (3/4 cup) cake flour (sifted)
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Meringue:

• 6 large egg whites
• 1/2 tsp cream of tartar (or 1 tsp lemon juice)
• 100 g (1/2 cup) granulated sugar

Instructions

1. Preheat your oven to 160°C (320°F). Do not grease the chiffon cake pan.
2. Prepare the Egg Yolk Batter:
   • In a large bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
   • Add oil, milk, and vanilla extract. Mix well.
   • Sift in the cake flour, baking powder, and salt. Whisk until smooth and lump-free. Set aside.
3. Make the Meringue:
   • In a clean, dry bowl, beat the egg whites on medium speed until foamy.
   • Add cream of tartar or lemon juice.
   • Gradually add sugar, 1 tablespoon at a time, and increase to high speed.
   • Beat until stiff peaks form (glossy and holds its shape).
4. Combine:
   • Gently fold ⅓ of the meringue into the yolk batter using a spatula to lighten it.
   • Add the rest of the meringue in two batches, folding carefully to keep the mixture airy.
5. Bake:
   • Pour the batter into the ungreased chiffon cake pan. Tap gently to release air bubbles.
   • Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean.
6. Cool:
   • Invert the pan immediately and let it cool upside down completely (to prevent collapsing).
   • Once cooled, run a knife around the edges to release the cake.
7. Serve:
   • Slice with a serrated knife and enjoy plain or dust with powdered sugar or whipped cream.

Would you like a variation like matcha, orange, or chocolate chiffon too?