Chiffon Cake

Chiffon cake is a light, airy, and moist sponge cake that originated in the United States in the 1920s. It gets its unique texture from whipped egg whites and vegetable oil, which sets it apart from other sponge cakes that typically use butter. Here’s a breakdown of its key features and how to make it:

Characteristics of Chiffon Cake:

1. Light & Fluffy – Uses whipped egg whites (like angel food cake) for volume.

2. Moist & Tender – Contains oil instead of butter, keeping it soft even when cold.

3. Versatile – Can be flavored with vanilla, citrus, matcha, chocolate, etc.

4. Baked in a Tube Pan – Traditionally made in an ungreased tube pan to help it rise properly.

Basic Chiffon Cake Recipe

Ingredients:

• Dry Ingredients:

  • 2 cups (240g) cake flour (or all-purpose flour + 2 tbsp cornstarch)

  • 1½ cups (300g) granulated sugar (divided into egg whites/yolks)

  • 1 tbsp baking powder

  • ½ tsp salt

• Wet Ingredients:

  • 7 large eggs, separated (room temperature)

  • ½ cup (120ml) vegetable oil (or other neutral oil)

  • ¾ cup (180ml) water or milk

  • 2 tsp vanilla extract (or citrus zest for flavor)

• Egg White Mixture:

  • ½ tsp cream of tartar (helps stabilize egg whites)

Instructions:

1. Prep: Preheat oven to 325°F (160°C). Do not grease the tube pan (the cake needs to cling to the sides to rise).

2. Dry Mix: Sift flour, baking powder, salt, and 1 cup of sugar in a bowl.

3. Wet Mix: Whisk egg yolks, oil, water/milk, and vanilla. Add dry ingredients and mix until smooth.

4. Whip Egg Whites: In a clean bowl, beat egg whites + cream of tartar until foamy. Gradually add remaining ½ cup sugar and whip to stiff peaks (glossy and firm).

5. Fold: Gently fold ⅓ of the egg whites into the yolk batter, then fold in the rest until just combined.

6. Bake: Pour into an ungreased tube pan. Bake 50–60 minutes or until a skewer comes out clean.

7. Cool: Invert the pan immediately (to prevent collapsing) and let it cool completely before removing.

Tips for Success:

• Room-temperature eggs whip better.

• No grease in the pan – The cake needs to cling to rise tall.

• Fold gently to keep the air in the egg whites.

• Cool upside-down to maintain height.

Variations:

• Lemon/Orange Chiffon: Add zest + replace water with juice.

• Matcha Chiffon: Add 1–2 tbsp matcha powder to dry ingredients.

• Chocolate Chiffon: Replace ¼ cup flour with cocoa powder.