Ingredients (for a 9-inch tube pan)
Dry Ingredients:
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2 ¼ cups (280 g) cake flour
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1 ½ cups (300 g) granulated sugar, divided
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1 tbsp baking powder
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½ tsp salt
Wet Ingredients:
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7 large eggs, separated
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½ cup (120 ml) vegetable oil
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¾ cup (180 ml) water or milk
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2 tsp vanilla extract
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1 tsp lemon juice or cream of tartar (to stabilize egg whites)
Instructions
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Preheat oven: 325°F (163°C). Do not grease the pan—the batter needs to cling to the sides to rise properly.
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Mix dry ingredients: In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
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Combine wet ingredients: In a separate bowl, whisk together egg yolks, oil, water (or milk), and vanilla until smooth.
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Make batter: Gradually add the wet mixture to the dry ingredients, mixing until smooth.
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Whip egg whites: In a clean bowl, beat egg whites with lemon juice or cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff peaks form.
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Fold in egg whites: Gently fold the beaten egg whites into the batter in three additions. Use a spatula and fold carefully to keep the batter airy.
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Bake: Pour batter into an ungreased tube pan. Bake 55–65 minutes, or until a skewer inserted comes out clean.
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Cool upside down: Immediately invert the pan and let the cake cool completely upside down. This prevents it from collapsing.
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Release and serve: Run a thin knife around the edges to release the cake. Serve plain, dusted with powdered sugar, or with fruit and whipped cream.
💡 Tips for Success:
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The key to a light chiffon is folding the egg whites gently—do not overmix.
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Do not grease the pan! The cake needs to cling to rise properly.
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Use a tube pan (angel food cake pan) for even baking and support.
If you want, I can also give you a citrus or chocolate variation that keeps the chiffon airy but adds a punch of flavor. Do you want me to do that?
