Here’s a simple and classic chiffon cake recipe you can make at home:
Classic Chiffon Cake Recipe
Ingredients (for 8–10 servings):
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2 ½ cups (300g) all-purpose flour
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2 cups (400g) sugar, divided
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1 tablespoon baking powder
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½ teaspoon salt
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7 large eggs, separated
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¾ cup (180ml) vegetable oil
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¾ cup (180ml) water
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2 teaspoons vanilla extract
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½ teaspoon cream of tartar
Instructions:
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Preheat oven to 325°F (160°C).
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Mix dry ingredients: In a large bowl, whisk together flour, 1 ½ cups sugar, baking powder, and salt.
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Combine wet ingredients: In another bowl, whisk together egg yolks, oil, water, and vanilla extract.
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Make batter: Gradually add wet ingredients into dry ingredients, mixing until smooth.
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Whip egg whites: In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar and beat until stiff peaks form.
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Fold in egg whites: Gently fold the whipped egg whites into the batter in 3 additions, being careful not to deflate them.
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Bake: Pour batter into an ungreased 10-inch tube pan. Bake 55–65 minutes, or until a toothpick comes out clean.
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Cool upside down: Immediately invert the pan and let it cool completely before removing the cake.
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Serve: Slice and enjoy plain, or dust with powdered sugar, or serve with whipped cream and berries.
If you want, I can also give a super quick “TikTok-style” version of this recipe that shows it in 15–30 seconds with visual steps—it’s perfect for going viral.
Do you want me to make that version too?
