Classic Chiffon Cake
Ingredients
- 7 large eggs, separated (room temperature)
- 1 cup cake flour
- ¾ cup sugar (divided)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup milk (or water)
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional, for egg whites)
Instructions
- Prepare the pan
- Use an ungreased tube pan (about 10 inches). Do not grease the sides—the batter needs to cling to the pan as it rises.
- Make the batter
- Preheat oven to 325°F (165°C).
- In a bowl, whisk together cake flour, baking powder, salt, and half of the sugar.
- Add egg yolks, oil, milk, and vanilla. Mix until smooth.
- Whip the egg whites
- Beat egg whites with cream of tartar until foamy.
- Gradually add the remaining sugar and beat until stiff peaks form.
- Combine
- Gently fold the whipped egg whites into the batter in batches. Avoid stirring roughly, as this removes the air.
- Bake
- Pour batter into the ungreased tube pan.
- Bake for about 50–60 minutes, until the top springs back when lightly touched.
- Cool
- Turn the pan upside down immediately after baking and let the cake cool completely.
- Run a knife around the edges to remove the cake.
Serving ideas
- Dust with powdered sugar
- Serve with fresh berries and whipped cream
- Add lemon, orange, or chocolate flavoring for variations
