🎂 Ingredients (9-inch cake)
For the Cake:
-
2 1/4 cups (280g) cake flour
-
1 1/2 cups (300g) granulated sugar, divided
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
7 large eggs, separated
-
3/4 cup (180ml) vegetable oil
-
3/4 cup (180ml) water
-
2 teaspoons vanilla extract
-
1/2 teaspoon cream of tartar
Optional for flavor variations:
-
Lemon or orange zest for citrus chiffon
-
2–3 tablespoons cocoa powder for chocolate chiffon
🍳 Instructions
-
Preheat oven:
-
325°F (165°C). Do not grease the cake pan; chiffon cakes need to cling to the pan to rise properly.
-
-
Mix dry ingredients:
-
In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
-
-
Combine wet ingredients:
-
In a separate bowl, whisk egg yolks, oil, water, and vanilla until smooth.
-
-
Make batter:
-
Gradually add wet ingredients to dry ingredients, whisking until smooth.
-
-
Beat egg whites:
-
In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
-
Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
-
-
Fold in egg whites:
-
Gently fold one-third of the egg whites into the batter to lighten it.
-
Carefully fold in the remaining egg whites until just combined.
-
-
Bake:
-
Pour batter into an ungreased 9-inch tube pan.
-
Bake 55–65 minutes, or until a skewer inserted comes out clean.
-
-
Cool:
-
Invert the pan immediately and let the cake cool completely upside down in the pan to prevent collapsing.
-
Once cooled, run a knife around the edges and remove from pan.
-
-
Serve:
-
Dust with powdered sugar, top with fresh fruit, or frost lightly with whipped cream.
-
✅ Tips:
-
Always separate eggs carefully; no yolk should get into the whites.
-
Folding should be gentle to keep the airy texture.
-
Tube pans are best; if unavailable, a tall, ungreased round pan works.
I can also give you a lemon chiffon cake variation that’s extra fluffy with a bright citrus flavor. Do you want that version?
