Here’s a clear, classic recipe for a Chiffon Cake—light, airy, and tender, perfect for any occasion.
🍰 Classic Chiffon Cake
🛒 Ingredients (for a 20–22 cm cake)
Dry ingredients:
- 2 cups (250g) cake flour
- 1 ½ cups (300g) sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- 7 large eggs, separated
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) water or milk
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional, for flavor)
Other:
- ½ tsp cream of tartar (to stabilize egg whites)
👩🍳 Instructions
1. Prepare the oven & pan
- Preheat oven to 170°C (340°F)
- Use a tube pan (do not grease) for best rise
2. Mix dry and wet ingredients
- In a bowl, sift together flour, 1 cup sugar, baking powder, and salt
- In another bowl, whisk egg yolks, oil, water/milk, and vanilla
3. Combine wet & dry
- Gradually mix dry ingredients into wet until smooth
4. Whip egg whites
- Beat egg whites with cream of tartar until soft peaks
- Gradually add remaining ½ cup sugar → stiff peaks
5. Fold carefully
- Gently fold egg whites into batter in 3 additions
- Use a spatula and fold from bottom to top to keep it airy
6. Bake
- Pour into tube pan
- Bake 50–60 minutes, or until a toothpick comes out clean
7. Cool upside down
- Invert pan and let cake cool completely in pan to prevent collapsing
8. Serve
- Run a knife around edges before removing
- Dust with powdered sugar or top with whipped cream
💡 Tips
- Do not grease the pan—helps the cake climb and rise
- Fold gently—this keeps it light and airy
- Can add cocoa powder for a chocolate version or orange zest for a citrus twist
If you like, I can also give a fluffy chiffon cake that’s extra moist and perfect for layering with cream or fruit.
Do you want me to do that version?