Soft & Fluffy Chiffon Cake

Ingredients

  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1 ½ cups (180g) cake flour (or all-purpose flour, sifted)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) water or milk
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar (optional, helps stabilize egg whites)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C). Do not grease your chiffon cake pan — this helps the cake rise properly.
  2. Mix Dry Ingredients: In a large bowl, sift together cake flour, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk the egg yolks with half the sugar (½ cup), vegetable oil, water (or milk), and vanilla extract until smooth and pale.
  4. Combine Wet & Dry: Add the dry ingredients to the yolk mixture and whisk until smooth and lump-free.
  5. Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
  6. Fold: Gently fold the whipped egg whites into the yolk batter in three parts. Use a spatula and fold carefully to keep the batter airy.
  7. Bake: Pour the batter into the ungreased chiffon cake pan. Tap the pan lightly to remove large air bubbles. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  8. Cool Upside Down: Immediately invert the pan (turn it upside down) and let the cake cool completely in the pan to prevent it from collapsing.
  9. Remove & Serve: Once cool, run a thin knife around the edges to release the cake. Slice and enjoy your soft, fluffy chiffon cake!

If you’d like, I can help you with flavor variations too — like adding lemon zest, matcha, or cocoa! Want one?

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