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
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Do not grease the pan.
- Prepare Dry Ingredients:
- In a large bowl, sift together cake flour, baking powder, salt, and the 1/2 cup sugar. Mix well.
- Mix Wet Ingredients:
- In a separate bowl, whisk together egg yolks, oil, milk, and vanilla until smooth.
- Combine Wet & Dry:
- Gradually add the wet mixture to the dry ingredients. Whisk until smooth and lump-free.
- 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.
- 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.
- 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.
- Cool Upside Down:
- Immediately invert the pan and let the cake cool completely upside down to prevent collapse.
- 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?