Soft & Fluffy Chiffon Cake is a light, airy, and moist dessert that perfectly combines the richness of a butter cake and the fluffiness of a sponge cake. This cake is loved for its tender crumb, delicate sweetness, and melt-in-your-mouth texture. It’s made using whipped egg whites that give it height and softness, making it a delightful treat for any occasion. Whether served plain, topped with whipped cream, or paired with fruits, it’s a crowd-pleaser that’s simple yet elegant.
Ingredients
- 6 large eggs, separated
- 1 ½ cups cake flour
- 1 ¼ cups granulated sugar (divided)
- ½ cup vegetable oil
- ¾ cup water
- 1 ½ tsp baking powder
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 325°F (160°C). Prepare an ungreased 10-inch tube pan. Separate the egg whites and yolks carefully to ensure no yolk gets into the whites.
- In a large bowl, whisk together egg yolks, ¾ cup sugar, oil, water, and vanilla extract until smooth. Sift in flour, baking powder, and salt, then whisk until well combined and lump-free.
- In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the yolk mixture using a spatula to lighten the batter. Then carefully fold in the remaining whites in two additions until fully combined and smooth. Do not overmix to keep the batter airy.
- Pour the batter into the ungreased tube pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack and let it cool completely upside down to maintain its height and fluffiness. Once cooled, run a knife around the edges to release the cake. Slice and serve.
Servings
Serves 10–12 people
Nutritional Info (per serving, approx.)
Calories: 230
Carbohydrates: 30g
Protein: 5g
Fat: 10g
Sugar: 18g
Fiber: 1g
Cholesterol: 95mg
Sodium: 90mg
Notes
Use room-temperature eggs for better volume when beating whites. Do not grease the pan; the batter needs to cling to the sides for proper rising. Cool the cake upside down to prevent collapse.
Tips
- Fold the egg whites gently to avoid deflating the mixture.
- Use a tube pan for even baking and height.
- Add a hint of lemon zest or orange essence for a fresh twist.
- Slice with a serrated knife to prevent tearing the soft texture.
- Store in an airtight container to keep it moist for up to 3 days.
Health Benefits
Chiffon cake, though indulgent, is lighter than traditional butter cakes due to its lower fat content. It provides a good source of energy from carbohydrates and some protein from eggs. The oil used instead of butter contributes to healthier unsaturated fats, making it a lighter dessert option for those who enjoy cakes without feeling too heavy.
