🍰 Chiffon Cake
A light, airy, and tender cake that’s a cross between sponge cake and angel food cake — soft yet moist, perfect for birthdays, tea, or special occasions.
🛒 Ingredients (9-inch cake)
Dry Ingredients:
- 2 ¼ cups (280g) cake flour
- 1 ½ cups (300g) sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 7 large eggs, separated
- ¾ cup (180ml) vegetable oil
- ¾ cup (180ml) water
- 2 tsp vanilla extract (or other flavoring)
- Optional: zest of 1 lemon or orange
Meringue:
- ¼ tsp cream of tartar
- ½ cup egg whites (from wet ingredient portion)
🥣 Instructions
1️⃣ Preheat Oven
- Preheat oven to 325°F (163°C).
- Do not grease the chiffon cake pan — it needs to “climb” the sides to rise properly.
2️⃣ Mix Dry & Wet Ingredients
- In a bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- In another bowl, whisk egg yolks, oil, water, vanilla, and zest until smooth.
- Gradually mix wet ingredients into dry ingredients until smooth.
3️⃣ Make Meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar and beat until stiff peaks form.
4️⃣ Fold Meringue
- Gently fold meringue into batter in 3 additions, using a spatula, until just combined.
- Be careful not to deflate the air.
5️⃣ Bake
- Pour batter into an ungreased 9-inch tube pan.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Invert pan immediately onto a bottle or wire rack to cool completely (prevents collapse).
6️⃣ Remove & Serve
- Run a knife around the edges and tube to loosen cake.
- Dust with powdered sugar, glaze, or top with whipped cream and fruit.
🔥 Tips & Variations
Extra Fluffy
- Sift flour twice.
- Use room-temperature eggs.
- Fold meringue gently.
Flavor Variations
- Lemon, orange, chocolate, or coffee.
- Add ¼ cup cocoa to dry ingredients for chocolate chiffon.
Serving Ideas
- Dust with powdered sugar for a simple cake.
- Slice horizontally and fill with whipped cream and fresh berries.
Storage
- Keeps well covered at room temp 2–3 days or in fridge up to a week.
If you want, I can also give you:
- Quick chiffon cake with one bowl
- Mini chiffon cakes for individual servings
- Lemon chiffon cake with glaze
- Gluten-free chiffon cake version
Do you want it classic light and airy or moist with a richer flavor?
