Ingredients
For the egg yolk mixture:
- 5 large egg yolks
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) vegetable oil
- 1/3 cup (80ml) milk
- 1 tsp vanilla extract
- 1 cup (120g) cake flour
- 1 tsp baking powder
- 1/4 tsp salt
For the meringue:
- 5 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup (100g) sugar
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Do not grease the cake pan (important for chiffon structure). - Prepare Egg Yolk Batter:
In a bowl, whisk egg yolks with sugar until pale and slightly thickened. Add oil, milk, and vanilla extract; whisk until smooth. Sift in cake flour, baking powder, and salt. Mix until just combined and smooth. - Make the Meringue:
In a clean, dry bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar and continue beating on high until stiff peaks form. - Fold Batter Together:
Gently fold 1/3 of the meringue into the yolk batter to lighten it. Then fold in the remaining meringue in two batches until well incorporated, being careful not to deflate the mixture. - Bake:
Pour the batter into an ungreased 8 or 9-inch tube pan. Tap the pan lightly on the counter to remove air bubbles. Bake for 45–55 minutes or until a skewer inserted comes out clean. - Cool Upside Down:
Immediately invert the cake pan and cool completely upside down to prevent collapsing. Once fully cooled, run a knife around the edges to release. - Serve:
Slice gently with a serrated knife. Enjoy plain or dust with powdered sugar or whipped cream.
Let me know if you’d like a chocolate, orange, or matcha version too!