Here’s a classic Chiffon Cake recipe—light, airy, and soft, perfect for any occasion. Chiffon cake combines the richness of butter cake with the lightness of sponge cake, thanks to whipped egg whites.
Classic Chiffon Cake
Ingredients (for a 9-inch cake):
- Dry ingredients:
- 2 ½ cups (300 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cups (300 g) sugar, divided
- Wet ingredients:
- ½ cup (120 ml) vegetable oil
- 7 large eggs, separated
- ¾ cup (180 ml) water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Instructions:
- Preheat oven: 325°F (160°C). Do not grease the chiffon cake pan.
- Mix dry ingredients:
- In a large bowl, sift together flour, baking powder, salt, and 1 cup of sugar.
- Combine wet ingredients:
- In another bowl, whisk together egg yolks, oil, water, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients and mix 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 egg whites into batter:
- Gently fold in 1/3 of the egg whites into the batter to lighten it.
- Fold in the remaining whites carefully to keep the batter airy.
- Bake:
- Pour batter into an un-greased tube pan.
- Bake for 50–60 minutes or until a skewer inserted comes out clean.
- Cool upside down:
- Immediately invert the pan onto a bottle or funnel and let the cake cool completely. This prevents it from collapsing.
- Remove from pan and serve:
- Use a thin knife to loosen the edges before removing the cake from the pan.
- Slice and serve as is, or dust with powdered sugar, whipped cream, or fruit topping.
Tips for a Perfect Chiffon Cake
- Egg whites must be free of yolk for maximum volume.
- Do not grease the pan—this allows the batter to climb and rise properly.
- Fold gently to keep the air trapped in the batter.
- Flavor variations: Add lemon zest, cocoa powder, or coffee for different flavors.
💡 Fun fact: Chiffon cake was invented in 1927 by Harry Baker, a Los Angeles insurance salesman turned baker, and its recipe was later sold to a major cake company.
If you want, I can also give a quick 30-minute chiffon cake recipe that’s lighter and faster without compromising the airy texture.
Do you want me to provide that quick version?
