Ah, Chiffon Cake—light, airy, and slightly sweet, almost like a cross between a sponge and an angel food cake, but richer because it uses oil. 🍰✨ Here’s a classic recipe that gives you that soft, fluffy texture.
Ingredients (9-inch cake)
Dry Ingredients:
- 2¼ cups (280 g) all-purpose flour
- 1½ cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 7 large eggs, separated
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Instructions
- Preheat Oven:
- Preheat oven to 325°F (160°C).
- Do not grease the tube pan—this helps the cake climb and stay airy.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk egg yolks, oil, water, and vanilla until smooth.
- Combine Wet & Dry:
- Gently mix wet ingredients into dry ingredients until smooth. Set aside.
- Whip Egg Whites:
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
- Fold in Egg Whites:
- Gently fold whipped egg whites into the batter in batches. Be careful not to deflate them.
- Bake:
- Pour batter into an ungreased 9-inch tube pan.
- Bake 55–60 minutes, or until a toothpick comes out clean.
- Cool Upside Down:
- Invert the pan immediately onto a bottle or funnel to cool completely (helps maintain height).
- Once cooled, run a knife around the edges and remove the cake from the pan.
💡 Tips:
- Folding gently is key—you want to keep as much air in the batter as possible.
- You can flavor the cake with lemon zest, orange zest, or cocoa for variations.
- Dust with powdered sugar or serve with fresh fruit and whipped cream.
If you want, I can also give you a “super soft 30-minute chiffon cake” version that’s a little quicker but still airy and delicious.
Do you want me to share that version?
