Here’s a light, fluffy chiffon cake recipe — airy like a sponge but rich in flavor. Perfect for birthdays, tea time, or any celebration. 🎂✨
Ingredients
For the Cake
- 2 ¼ cups (280 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ¾ cup (180 ml) vegetable oil
- ¾ cup (180 ml) water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Instructions
1. Prepare Oven & Pan
- Preheat oven to 325°F (160°C).
- Do not grease a 10-inch tube pan — chiffon cakes cling to the sides for height.
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, and vanilla until smooth.
- Gradually add dry mixture to wet mixture, mixing until smooth.
4. Beat Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add ½ cup sugar, continuing to beat until stiff peaks form.
5. Fold Egg Whites
- Gently fold egg whites into the batter in three parts using a spatula.
- Be careful not to deflate the mixture — you want it airy.
6. Bake
- Pour batter into ungreased tube pan.
- Bake 55–65 minutes or until a toothpick comes out clean.
7. Cool
- Invert the pan onto a bottle or funnel to cool completely — this prevents the cake from collapsing.
- Once cooled, run a knife around the edges and center tube to release the cake.
Tips
- For flavor variations: add orange zest, lemon zest, or cocoa powder.
- Top with powdered sugar, whipped cream, or fruit glaze.
- Egg whites at room temperature whip better.
If you want, I can give a super-moist, 30-minute chiffon cake recipe that uses a hand mixer and is perfect for quick desserts — still light and fluffy!
Do you want me to do that?
