Ah, chiffon cake—the light, airy, almost cloud-like cake that’s somewhere between a sponge and an oil cake. Perfectly soft, with a delicate crumb. Here’s a classic recipe:
Ingredients (for a 9-inch cake)
Dry ingredients:
- 2 1/4 cups (280 g) cake flour
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 tbsp baking powder
- 1/2 tsp salt
Wet ingredients:
- 7 large eggs, separated
- 3/4 cup (180 ml) vegetable oil
- 3/4 cup (180 ml) water
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 325 °F (160 °C). Do not grease the tube pan—it helps the cake rise.
- Mix dry ingredients: In a large bowl, whisk flour, 1 cup sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk egg yolks, oil, water, and vanilla. Gradually add to dry ingredients until smooth.
- Whip egg whites: Beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
- Fold gently: Fold egg whites into the batter in three additions, using a spatula and gentle folding to maintain airiness.
- Bake: Pour batter into an ungreased 9-inch tube pan. Bake 55–60 minutes, or until a skewer comes out clean.
- Cool upside down: Immediately invert pan onto a bottle or funnel. Let cool completely before removing the cake from the pan.
💡 Tips:
- Make sure there’s no yolk in the whites—even a tiny bit can prevent proper whipping.
- Folding carefully is key—don’t deflate the batter.
- Add zest or citrus juice to the batter for a bright twist.
If you want, I can also give a lemon or orange chiffon variation that’s insanely fragrant and perfect for spring or brunch. Do you want that version too?
