🍰 Classic Chiffon Cake Recipe
Ingredients
Dry Ingredients:
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2 ½ cups (310 g) cake flour
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1 ½ cups (300 g) granulated sugar (divided: 1 cup + ½ cup)
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1 tbsp baking powder
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½ tsp salt
Wet Ingredients:
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7 large eggs, separated
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½ cup (120 ml) vegetable oil
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¾ cup (180 ml) water or milk
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2 tsp vanilla extract
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1 tsp cream of tartar (for egg whites)
Instructions
1️⃣ Preheat & Prepare Pan
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Preheat oven to 325°F (160°C).
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Use an un-greased 10-inch tube pan (this helps the cake cling to the sides and rise properly).
2️⃣ Mix Dry Ingredients
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Sift together flour, 1 cup sugar, baking powder, and salt.
3️⃣ Combine Wet Ingredients
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In a separate bowl, whisk together egg yolks, oil, water (or milk), and vanilla until smooth.
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Gradually add to dry ingredients and mix until just combined.
4️⃣ Beat Egg Whites
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In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
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Gradually add remaining ½ cup sugar and beat until stiff, glossy peaks.
5️⃣ Fold in Egg Whites
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Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
6️⃣ Bake
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Pour batter into the tube pan without greasing.
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Bake for 55–65 minutes, or until a toothpick comes out clean.
7️⃣ Cool
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Invert pan and let cake cool completely upside down (helps maintain height and fluffiness).
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Once cooled, run a knife around the edges and remove from pan.
✅ Tips for Perfect Chiffon Cake
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Do not grease the pan — the cake needs to cling to rise properly.
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Fold gently — folding too hard will deflate the airy structure.
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Room temperature eggs help achieve better volume.
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Flavor variations: lemon, orange, chocolate, or matcha.
If you want, I can also give you a super easy 3-ingredient chiffon cake shortcut for when you’re short on time.
Do you want me to do that?
