Soft & Fluffy Chiffon Cake

Ingredients

Dry Ingredients:

  • 1 cup (120g) cake flour (sifted)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar (for yolk mixture)

Wet Ingredients:

  • 5 large egg yolks
  • 1/4 cup (60ml) vegetable oil
  • 1/3 cup (80ml) milk (room temperature)
  • 1 tsp vanilla extract

Meringue:

  • 5 large egg whites
  • 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
  • 1/2 cup (100g) granulated sugar (for meringue)

Instructions

  1. Preheat Oven:
    • Preheat your oven to 325°F (160°C). Do not grease the pan.
  2. Prepare Dry Ingredients:
    • In a large bowl, sift together cake flour, baking powder, salt, and the 1/2 cup sugar. Mix well.
  3. Mix Wet Ingredients:
    • In a separate bowl, whisk together egg yolks, oil, milk, and vanilla until smooth.
  4. Combine Wet & Dry:
    • Gradually add the wet mixture to the dry ingredients. Whisk until smooth and lump-free.
  5. Make Meringue:
    • In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy.
    • Gradually add 1/2 cup sugar. Beat until stiff, glossy peaks form.
  6. Fold Meringue into Batter:
    • Gently fold 1/3 of the meringue into the yolk batter to lighten it.
    • Carefully fold in the rest of the meringue in batches, avoiding deflation.
  7. Bake:
    • Pour the batter into an ungreased chiffon or tube pan.
    • Tap the pan gently to release air bubbles.
    • Bake for 45–55 minutes or until a toothpick inserted comes out clean.
  8. Cool Upside Down:
    • Immediately invert the pan and let the cake cool completely upside down to prevent collapse.
  9. Unmold and Serve:
    • Once cool, run a thin knife around the sides and center tube to release the cake.
    • Slice and enjoy your light, airy chiffon cake!

Would you like a variation like lemon, coffee, or chocolate chiffon?

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