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
- Preheat Oven: Preheat your oven to 325°F (160°C). Do not grease your chiffon cake pan — this helps the cake rise properly.
- Mix Dry Ingredients: In a large bowl, sift together cake flour, baking powder, and salt.
- 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.
- Combine Wet & Dry: Add the dry ingredients to the yolk mixture and whisk until smooth and lump-free.
- 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.
- 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.
- 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.
- 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.
- 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?