Chiffon cake is a light, airy cake made with oil instead of butter, giving it a soft, moist texture. It combines the richness of a sponge cake with the tenderness of a foam cake.
Simple Chiffon Cake Recipe
Ingredients
- 6 large eggs (separated)
- 1 cup (200 g) sugar, divided
- 1½ cups (190 g) cake flour (or all-purpose flour sifted well)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) milk or water
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional, for stronger egg whites)
Method
- Preheat oven: 160°C (325°F).
- Prepare dry ingredients: Mix flour, baking powder, and salt.
- Make yolk batter: Whisk egg yolks with half the sugar, oil, milk, and vanilla. Add dry ingredients and mix until smooth.
- Whip egg whites: Beat egg whites (with cream of tartar if using) until foamy. Gradually add remaining sugar and beat until stiff peaks form.
- Fold gently: Mix a little egg white into the yolk batter, then fold in the rest carefully to keep the air.
- Bake: Pour into an ungreased chiffon tube pan. Bake about 50–60 minutes until a skewer comes out clean.
- Cool upside down: Turn the pan upside down while cooling to prevent the cake from collapsing.
Tips for a tall, fluffy chiffon cake:
- Do not grease the pan—the batter needs to “climb” the sides.
- Fold egg whites gently; overmixing removes the air.
- Use room-temperature eggs for better volume.
Popular flavors include vanilla, orange, lemon, pandan, chocolate, and coffee chiffon cake.
