Here’s a light, airy, and fluffy chiffon cake recipe—perfect for tea-time or celebrations. Chiffon cakes are softer than sponge cakes because they use oil and whipped egg whites for extra fluffiness.
🍰 Classic Chiffon Cake Recipe
🛒 Ingredients (8–10 inch cake)
- 2 ½ cups (310 g) all-purpose flour
- 2 cups (400 g) sugar (split: 1 ½ cups + ½ cup)
- 1 tbsp baking powder
- ½ tsp salt
- 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 (optional, helps stabilize egg whites)
👩🍳 Instructions
1. Preheat oven
- 325°F (160°C)
- Use an un-greased 9-inch tube pan
2. Mix dry ingredients
- Flour + 1 ½ cups sugar + baking powder + salt
- Set aside
3. Mix wet ingredients
- Egg yolks + oil + water + vanilla
- Beat until smooth
- Combine with dry ingredients until lump-free
4. Whip egg whites
- Beat egg whites + cream of tartar
- Gradually add ½ cup sugar
- Whip to stiff peaks
5. Fold whites into batter
- Gently fold ¼ at a time
- Use a spatula; don’t deflate the batter
6. Bake
- Pour into un-greased tube pan
- Bake 55–65 minutes or until toothpick comes out clean
7. Cool upside down
- Invert pan to cool completely (prevents cake from collapsing)
8. Remove and serve
- Loosen edges with a knife
- Dust with powdered sugar or frost lightly
🌿 Flavor Variations
- Chocolate: Replace ¼ cup flour with cocoa powder
- Lemon: Add 2 tsp lemon zest + 2 tbsp lemon juice
- Coffee: Add 2 tbsp instant coffee to wet ingredients
💡 Tips for Perfect Chiffon Cake
- Do not grease pan—cake needs to cling to sides to rise
- Fold gently—overmixing deflates batter
- Separate eggs carefully—even a tiny yolk in whites can prevent whipping
- Cool upside down—prevents collapse
If you want, I can give you a moist Pakistani-style chiffon cake or a layered chiffon cake with cream frosting recipe next.
