Here’s a classic, light, and fluffy Chiffon Cake recipe you can make at home:
Classic Chiffon Cake
Ingredients (for a 9-inch cake):
Dry ingredients:
- 2 ¼ cups (280 g) cake flour
- 1 ½ cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- 7 large eggs, separated
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 2 tsp vanilla extract
- ¼ tsp cream of tartar
Instructions:
- Preheat oven: 325°F (160°C). Prepare a 9-inch tube pan (do NOT grease).
- Mix dry ingredients: In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together egg yolks, oil, water (or milk), and vanilla extract.
- Combine: Gradually add the wet mixture to the dry ingredients, mixing until smooth.
- Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form.
- Fold: Gently fold the egg whites into the batter in 3 additions, being careful not to deflate the mixture.
- Bake: Pour into the ungreased tube pan and bake 55–65 minutes, or until a skewer comes out clean.
- Cool upside down: Immediately invert the pan and let it cool completely. This prevents the cake from collapsing.
- Release & serve: Run a knife around the edges to loosen the cake, then carefully remove from the pan. Slice and enjoy!
💡 Tips:
- Don’t grease the pan—that’s key for the cake to rise properly.
- Folding gently is crucial; overmixing will deflate the cake.
- You can flavor it with lemon, orange zest, or cocoa powder for variations.
If you want, I can also give you a moist purple sweet potato chiffon cake recipe, which uses purple sweet potatoes for natural color and flavor—it’s stunning and soft!
Do you want me to give that version?
