Chiffon cake is a unique hybrid between a sponge cake and a butter cake, offering the best of both worlds—moisture, airiness, and a melt-in-your-mouth texture. Unlike traditional cakes, chiffon cakes use oil instead of butter, making them incredibly soft and fluffy. The secret lies in whipping egg whites separately and gently folding them into the batter, creating a delicate structure that is both light and rich. This cake is perfect for any occasion, whether served plain, dusted with powdered sugar, or paired with fresh fruits and cream. Follow this step-by-step guide to create the best chiffon cake at home.
Ingredients
- 2 1/4 cups (280g) cake flour
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (180ml) vegetable oil
- 7 large eggs, separated
- 3/4 cup (180ml) water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Prepare the Oven and Pan – Preheat your oven to 325°F (163°C). Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- Mix the Dry Ingredients – In a large mixing bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt. This ensures an even texture in the cake.
- Prepare the Wet Ingredients – In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Ingredients – Gradually add the wet mixture to the dry ingredients, whisking until a smooth batter forms. Do not overmix.
- Whip the Egg Whites – In a separate clean bowl, beat the egg whites with cream of tartar using an electric mixer. Gradually add the remaining 1/2 cup of sugar while whipping until stiff peaks form.
- Fold in the Egg Whites – Gently fold the whipped egg whites into the batter in three additions. Use a spatula and a light hand to maintain the airy texture.
- Transfer to the Pan – Pour the batter into an ungreased chiffon cake pan (tube pan). Smooth the top and tap the pan lightly on the counter to remove air bubbles.
- Bake the Cake – Place the pan in the preheated oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake Upside Down – Immediately after removing from the oven, invert the pan over a bottle or cooling rack. Let it cool completely before unmolding. This prevents the cake from collapsing.
- Release and Serve – Once fully cooled, run a knife around the edges of the pan to loosen the cake. Transfer to a serving plate and enjoy plain, dusted with powdered sugar, or topped with whipped cream and fresh fruits.
Chiffon cake is a timeless classic that impresses with its delicate texture and versatility. Whether served for a special celebration or a casual treat, this homemade chiffon cake is guaranteed to delight. Follow this recipe, and you’ll have a beautifully soft and fluffy cake every time!