Ahhh, chiffon cake—the elegant, fluffy, almost cloud-like cake that’s light yet tender 🍰☁️. Let’s break it down into a classic recipe.
🍰 Classic Chiffon Cake
Ingredients (8–10 servings)
- 2 ¼ cups (280 g) cake flour
- 1 ½ cups (300 g) granulated sugar, divided
- 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
👩🍳 Instructions
1. Prep
- Preheat oven to 325°F / 160°C.
- Do not grease the tube pan (helps cake rise higher).
2. Mix dry ingredients
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
3. Combine wet ingredients
- In another bowl, whisk egg yolks, oil, water (or milk), and vanilla.
4. Make batter
- Gradually mix wet ingredients into dry ingredients until smooth.
5. Whip egg whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar, beat until stiff peaks form.
6. Fold egg whites
- Gently fold egg whites into yolk batter in 3 additions.
- Use a spatula, folding carefully to retain air.
7. Bake
- Pour batter into an un-greased tube pan.
- Bake 55–60 min until a toothpick comes out clean.
8. Cool
- Invert pan on a bottle or rack; let cake cool completely in pan.
- Once cool, loosen edges with a spatula and remove carefully.
🔥 Pro Tips
- Don’t overmix the egg whites—they provide lift.
- No greasing ensures the cake climbs the pan walls and holds its height.
- Flavor variations: lemon zest, orange extract, cocoa powder, or matcha powder.
- Serving: dust with powdered sugar, glaze lightly, or serve with fresh fruit and whipped cream.
If you want, I can also give a chocolate chiffon cake version or a quick chiffon cake without a tube pan, perfect for any baking setup 😌.
Do you want one of those variations?
