If you’re looking for a cake that’s as light as air yet still moist and flavorful, chiffon cake is your answer. Known for its delicate crumb and cloud-like texture, chiffon cake combines the richness of oil with the airy lift of whipped egg whites. It’s a cake that feels elegant but is surprisingly simple once you know the steps. Perfect for birthdays, afternoon tea, or any occasion where you want a show-stopping dessert.
What Makes Chiffon Cake Special?
Unlike butter-based cakes, chiffon cake uses vegetable oil instead of butter, which keeps it moist and tender. The magic, however, comes from the whipped egg whites—folded gently into the batter, they create that signature airy rise. The result is a cake that’s lighter than sponge cake but sturdier than angel food cake, making it perfect for layering or serving on its own.
Gather Your Ingredients
Here’s what you’ll need for a classic chiffon cake:
- 2 cups cake flour
- 1 ½ cups granulated sugar (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ½ cup vegetable oil
- ¾ cup water (or orange juice for flavor)
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Tip: Use room-temperature eggs—they whip up with much more volume.
Step 1: Mix the Base Batter
In a large mixing bowl, whisk together cake flour, baking powder, salt, and half the sugar. Make a well in the center and add egg yolks, oil, water, and vanilla. Whisk until smooth and slightly thick.
This forms the rich base that will later be lightened by the whipped egg whites.
Step 2: Whip the Egg Whites
In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks hold their shape.
This step is crucial—the meringue is what gives the chiffon cake its fluffy lift.
Step 3: Fold Gently
Using a spatula, gently fold the meringue into the yolk batter in three additions. Be careful not to overmix—folding too aggressively will deflate the egg whites. The goal is a smooth, airy batter with no streaks.
Step 4: Bake the Cake
Pour the batter into an ungreased tube pan. Do not grease the pan—this allows the batter to cling to the sides and rise properly. Smooth the top with a spatula.
Bake at 325°F (163°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool Upside Down
Here’s the signature step: once out of the oven, invert the pan immediately. Most tube pans have little legs for this purpose, but you can also balance it on a bottle. Cooling upside down prevents the delicate cake from collapsing and helps maintain its height.
Once completely cooled, run a knife around the edges to release the cake.
Step 6: Slice and Serve
Chiffon cake is delicious plain, but you can also dress it up. Dust with powdered sugar, glaze with citrus icing, or serve slices with whipped cream and berries. Its versatility makes it a baker’s dream.
Extra Tips for Success
- Always use a clean, grease-free bowl for whipping egg whites.
- Don’t grease the pan—this step is essential for a proper rise.
- Use cake flour for the best tender crumb.
- Store chiffon cake at room temperature in an airtight container for up to 3 days, or freeze slices for later.
Final Thoughts
Chiffon cake may look delicate, but once you master whipping and folding egg whites, it’s one of the most rewarding cakes to bake. Light, fluffy, and endlessly versatile, it’s a recipe you’ll return to time and time again.
👉 Save this recipe so you can bake your own fluffy chiffon cake whenever the craving strikes!
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