A light-as-air, tender chiffon cake with a delicate crumb and just the right amount of sweetness. Perfect plain, with fresh fruit, or as a base for layered desserts!
Ingredients
*(For a 7-inch / 18cm tube pan or 8-inch round cake)*
Dry Ingredients:
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1 ¼ cups (150g) cake flour (or all-purpose flour + 2 tbsp cornstarch)
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1 tsp baking powder
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¼ tsp salt
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¾ cup (150g) granulated sugar (divided)
Wet Ingredients:
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4 large egg yolks (room temperature)
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¼ cup (60ml) neutral oil (vegetable, canola)
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½ cup (120ml) water or milk
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1 tsp vanilla extract
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½ tsp lemon zest (optional, for brightness)
Meringue:
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4 large egg whites (room temperature)
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¼ tsp cream of tartar (or ½ tsp lemon juice)
Instructions
1. Prep:
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Preheat oven to 325°F (160°C). Do not grease the pan—chiffon cakes cling to climb!
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Sift together flour, baking powder, and salt. Whisk in ½ cup sugar (reserve ¼ cup for meringue).
2. Make the Batter:
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In a bowl, whisk egg yolks, oil, water/milk, vanilla, and zest until smooth.
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Gently fold in dry ingredients until just combined (don’t overmix).
3. Whip the Meringue:
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In a clean bowl, beat egg whites + cream of tartar until foamy.
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Gradually add remaining ¼ cup sugar, beating until stiff, glossy peaks form.
4. Fold & Bake:
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Fold 1/3 of meringue into batter to lighten. Gently fold in the rest.
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Pour into an ungreased tube pan. Smooth the top.
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Bake 50-55 mins until golden and top springs back when touched.
5. Cool Upside Down:
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Immediately invert the pan onto a bottle or cooling rack. Let cool completely (2+ hours) before removing.
6. Serve:
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Run a knife along the edges to release. Dust with powdered sugar or top with whipped cream!
Tips for Success:
🌿 Room-temperature eggs whip better for a taller cake.
🌿 No peeking while baking—it can collapse!
🌿 Cool upside down to prevent sinking.
Variations:
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Matcha: Add 1 tbsp matcha powder to dry ingredients.
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Chocolate: Replace 2 tbsp flour with cocoa powder.
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Citrus: Swap water for orange juice + 1 tbsp zest.
Enjoy your cloud-like chiffon cake! 😊🍰