This chiffon cake turns out light, airy, and impossibly soft every single time, and it only takes a handful of pantry staples plus a little patience with your egg whites.
I first made this cake for my mom’s birthday years ago, mostly because she kept talking about the chiffon cake she used to get from a little bakery near her childhood home.
One bite in and I understood the hype completely.
It has that cloud like texture you get from angel food cake, but the egg yolks and oil give it a richness that plain angel food cake just does not have.
If you have ever been intimidated by the idea of whipping egg whites into stiff peaks and folding them into a batter, I promise this recipe walks you through every single step so nothing gets left to guesswork.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
This cake pairs beautifully with a slice of my angel food cake on a dessert table if you want to offer guests two versions of that same airy, foam cake style side by side.
Why You’ll Love This Chiffon Cake
This cake gives you the best of two worlds, since it has the tender richness of a butter cake and the light, springy bite of a sponge cake.
It also uses the same number of egg yolks and egg whites, so you are not stuck wondering what to do with a bunch of leftover eggs.
Once you get the folding technique down, this recipe becomes a reliable base you can dress up for birthdays, holidays, or a simple Sunday treat.
- Light, airy crumb that stays soft for days at room temperature
- No wasted eggs since the recipe uses whole eggs, yolks and whites
- A forgiving base recipe you can flavor with lemon, orange, or chocolate
- Simple ingredients you likely already have in your kitchen
- Impressive enough for special occasions, easy enough for weekend baking
You might also enjoy: Lemon Pound Cake Recipe if you love a cake with a similarly tender, moist crumb.
Ingredients
Chiffon cake relies on a handful of simple ingredients, but the ratios and the way you handle them matter a lot for that signature airy texture.
Below is everything you will need, separated by how each component gets used in the batter.
- 2 1/4 cups (255g) cake flour, sifted
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large egg yolks, room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) water, room temperature
- 2 teaspoons pure vanilla extract
- 7 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
Read Also: Lemon Bundt Cake Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a few specific tools really do make the process smoother.
A tube pan especially is non negotiable, since chiffon cake needs to climb the sides of an ungreased pan to get its height.
- 10 inch tube pan or angel food cake pan, ungreased
- Stand mixer or a hand mixer with a large bowl
- Fine mesh sifter for the dry ingredients
- Large mixing bowls, at least two
- Rubber spatula for folding
- Whisk
This same lineup of tools works well when I make my coconut cake, since both recipes rely on careful folding to keep the crumb light.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this cake, based on plenty of trial and error in my own kitchen.
1. Nordic Ware 10 Inch Angel Food Cake Pan
This pan has a removable bottom, which makes releasing the finished cake so much easier than fighting with a one piece tube pan.
The aluminum construction also heats evenly, so you get consistent browning around the sides without any dense or gummy spots.
2. KitchenAid Stand Mixer
Whipping seven egg whites to stiff, glossy peaks by hand is a workout, and a stand mixer gets you there in minutes with a much more stable result.
The whisk attachment incorporates air evenly, which is exactly what gives this cake its signature lift.
3. Madagascar Bourbon Pure Vanilla Extract
Since this cake has such a simple flavor base, the quality of your vanilla extract really shines through in every bite.
A good bourbon vanilla adds warmth and depth that imitation vanilla just cannot match.
4. OXO Good Grips Wire Whisk
A sturdy whisk makes quick work of combining your egg yolk mixture, and the comfortable handle helps when you are working through multiple mixing stages back to back.
Another favorite: Red Velvet Cake Recipe if you are in the mood for something a bit richer after mastering this lighter cake.
Step-by-Step Instructions: How to Make Chiffon Cake
1. Prep your oven and pan
- Position an oven rack in the lower third of your oven and preheat to 325°F (163°C).
- Do not grease your 10 inch tube pan. The cake needs to cling to the bare sides of the pan in order to rise properly.
- Set the pan aside on the counter within easy reach, since you will be pouring batter into it fairly quickly once it comes together.
2. Whisk the dry ingredients together
- In a large bowl, sift together the cake flour, 1 cup of the granulated sugar, the baking powder, and the salt.
- Sifting matters here since it removes any lumps and keeps the final crumb tender rather than dense.
- Make a well in the center of the dry mixture with your whisk or a spoon.
3. Mix the egg yolk mixture
- In a separate medium bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until the mixture looks pale and slightly frothy.
- This should take about 30 to 45 seconds of steady whisking.
4. Combine the wet and dry ingredients
- Pour the egg yolk mixture into the well you made in the dry ingredients.
- Whisk everything together until you have a smooth, thick batter with no lumps of flour remaining.
- Set this batter aside while you whip the egg whites.
5. Whip the egg whites to stiff peaks
- In the clean, dry bowl of your stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.
- Make sure your bowl and whisk have no trace of oil or yolk on them, since any fat will prevent the whites from whipping properly.
- Gradually add the remaining 1/2 cup of sugar while continuing to beat.
- Increase the speed to medium high and beat until stiff, glossy peaks form, about 5 to 6 minutes total.
6. Fold the egg whites into the batter
- Scoop about a third of the whipped egg whites into the yolk batter and gently fold them in with a rubber spatula to lighten the mixture.
- Add the remaining egg whites in two more additions, folding gently each time with a scoop and turn motion.
- Stop folding as soon as no large white streaks remain. Overmixing at this stage will deflate the batter and lead to a flatter cake.
7. Pour and bake the cake
- Pour the finished batter into your ungreased tube pan, smoothing the top gently with your spatula.
- Give the pan a couple of light taps on the counter to release any large air bubbles.
- Bake for 50 to 55 minutes, or until the top springs back when touched lightly and a toothpick inserted into the center comes out clean.
8. Cool the cake upside down
- As soon as the cake comes out of the oven, invert the pan onto a cooling rack or the neck of a heatproof bottle.
- Let the cake hang upside down and cool completely, about 1 to 2 hours. This step is essential, since it keeps the delicate structure from collapsing under its own weight.
9. Release and serve
- Once the cake is fully cool, run a thin knife or offset spatula around the edges and the center tube to loosen it.
- Turn the pan over and gently lift the cake out. If your pan has a removable bottom, push it up from underneath to release it cleanly.
- Transfer to a serving plate and slice with a serrated knife for the cleanest cuts.
Read Also: Coffee Cake Without Sour Cream Recipe
Tips for The Best Chiffon Cake
A few small details make a big difference in how this cake turns out, and most of them come down to how gently you treat the egg whites.
Keep these tips in mind as you work through the recipe.
- Use room temperature eggs for maximum volume when whipping
- Never grease the tube pan, since the batter needs to grip the sides to climb
- Fold, do not stir, when combining the egg whites into the batter
- Avoid opening the oven door during the first 40 minutes of baking
- Cool the cake completely upside down before attempting to remove it
I picked up a lot of these small habits while working on my lemon loaf cake, since both recipes reward a gentle hand with the mixing.
Serving Suggestions
Chiffon cake is delicious completely on its own with just a light dusting of powdered sugar, but it also welcomes a little extra flair.
Here are some of my favorite ways to serve it.
- A simple dusting of powdered sugar and fresh berries
- A dollop of lightly sweetened whipped cream on the side
- Sliced and layered with fruit for an easy trifle style dessert
- Toasted lightly and served with a warm cup of coffee or tea
- Paired with a scoop of vanilla ice cream for special occasions
This cake tastes wonderful served alongside Strawberry Crepes with Whipped Cream if you want to build out a full brunch spread.
Variations of Chiffon Cake
Once you have the base recipe down, it becomes an easy jumping off point for all kinds of flavors.
Here are a few variations worth trying.
- Lemon chiffon cake: Add 2 tablespoons of lemon zest to the batter and swap the water for fresh lemon juice
- Orange chiffon cake: Use orange zest and orange juice in place of the water and vanilla
- Chocolate chiffon cake: Replace 1/4 cup of the cake flour with unsweetened cocoa powder and add an extra tablespoon of sugar
- Coconut chiffon cake: Swap the water for coconut milk and add a splash of coconut extract
- Almond chiffon cake: Add 1/2 teaspoon of almond extract along with the vanilla
Read Also: Lemon Poppy Seed Cake Recipe
Storage and Reheating
This cake stores beautifully, which makes it a great make ahead option for gatherings.
Here is how to keep it fresh.
- Store at room temperature, tightly wrapped or in an airtight container, for up to 4 days
- Refrigerate for up to a week if your kitchen runs warm, though the texture is best at room temperature
- Freeze whole or in slices, wrapped tightly in plastic and foil, for up to 3 months
- Thaw overnight in the refrigerator or for a few hours at room temperature before serving
- Avoid reheating, since this cake is meant to be enjoyed at room temperature rather than warmed
This pairs beautifully with my pumpkin roll cake on a dessert table if you want two make ahead cakes that both hold up well over several days.
Nutritional Facts
Here is the approximate nutritional breakdown per slice, based on 12 servings.
- Calories: 220 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 105mg
- Sodium: 150mg
- Sugar: 20g
Nutrition values are estimates and will vary depending on the exact brands and measurements used, similar to how I calculate estimates for my blueberry lemon cake.
Health Benefits of Key Ingredients
While chiffon cake is very much a dessert, a few of its ingredients bring some worthwhile nutrients along with the flavor.
Here is a quick look at what some of the key ingredients offer.
- Eggs: A great source of complete protein along with vitamin D and choline
- Vegetable oil: Provides unsaturated fats that help keep the crumb moist without the saturated fat found in butter
- Vanilla extract: Contains antioxidant compounds, though only in small amounts given how little is used
- Cream of tartar: A byproduct of winemaking that contains small amounts of potassium
Fresh berries also make a wonderful topping if you want to add a boost of vitamin C, much like the fruit in my Hawaiian style ambrosia fruit salad.
FAQs About Chiffon Cake
1. Why did my chiffon cake collapse after baking?
This usually happens when the cake is not cooled upside down, or when it comes out of the oven before it is fully baked.
Make sure the top springs back firmly and a toothpick comes out clean before removing it from the oven.
2. Can I use all purpose flour instead of cake flour?
You can, though the texture will be slightly denser since cake flour has less protein and produces a finer crumb.
If substituting, sift the all purpose flour very well and consider removing 2 tablespoons per cup used.
3. Why does the recipe call for an ungreased pan?
Chiffon cake batter needs to grip the sides of the pan in order to climb and rise properly while baking.
A greased pan will cause the batter to slide back down, resulting in a shorter, denser cake.
4. Can I make this cake without a tube pan?
A tube pan gives the most authentic texture and height, but you can also bake this batter in two ungreased 9 inch round pans for a layered version.
Baking time will be shorter, so start checking around 35 minutes.
5. How do I know when my egg whites are at stiff peaks?
Lift the whisk straight up out of the bowl. If the peak holds its shape firmly without drooping or curling over, your egg whites are ready to fold into the batter.
Read Also: Yule Log Cake Recipe
Classic Chiffon Cake
Ingredients
- 2 1/4 cups cake flour 255g, sifted
- 1 1/2 cups granulated sugar 300g, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large egg yolks room temperature
- 1/2 cup vegetable oil 120ml
- 3/4 cup water 180ml, room temperature
- 2 teaspoons pure vanilla extract
- 7 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- powdered sugar for dusting
- fresh berries for garnish
- lightly sweetened whipped cream for serving
Equipment
- 10-inch tube pan or angel food cake pan ungreased, non-negotiable for proper rise
- Stand mixer or hand mixer with large bowl and whisk attachment
- Fine-mesh sifter for dry ingredients
- Large mixing bowls at least two
- Rubber spatula for folding
- Whisk
- Cooling rack for inverting cake
- Serrated knife for slicing
Method
- Position oven rack in the lower third and preheat to 325°F (163°C). Do not grease the 10-inch tube pan.
- Sift together cake flour, 1 cup of the granulated sugar, baking powder, and salt in a large bowl. Make a well in the center.
- Whisk together egg yolks, vegetable oil, water, and vanilla until pale and frothy, about 30-45 seconds.
- Pour the egg yolk mixture into the dry ingredients and whisk until smooth with no lumps. Set aside.
- Beat egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining 1/2 cup sugar while beating. Increase to medium-high and beat until stiff, glossy peaks form, about 5-6 minutes.
- Fold about a third of the whipped egg whites into the yolk batter to lighten it. Gently fold in the remaining egg whites in two additions until no white streaks remain. Do not overmix.
- Pour batter into the ungreased tube pan and smooth the top. Tap the pan lightly on the counter to release air bubbles. Bake for 50-55 minutes until top springs back and a toothpick comes out clean.
- Immediately invert the pan onto a cooling rack or the neck of a bottle. Cool completely upside down, about 1-2 hours.
- Run a thin knife around the edges and center tube to loosen. Remove the cake from the pan and transfer to a serving plate. Slice with a serrated knife.
Nutrition
Notes
- Use room temperature eggs for maximum volume when whipping.
- Never grease the tube pan. The batter needs to grip the sides to rise properly.
- Fold, do not stir, when combining the egg whites into the batter to avoid deflating.
- Avoid opening the oven door during the first 40 minutes of baking to prevent collapse.
- Cool the cake completely upside down before attempting to remove it from the pan.
- For lemon chiffon cake, add 2 tablespoons of lemon zest to the batter and swap the water for fresh lemon juice.
- For chocolate chiffon cake, replace 1/4 cup of cake flour with unsweetened cocoa powder and add an extra tablespoon of sugar.
- Store at room temperature, tightly wrapped, for up to 4 days. Freeze for up to 3 months.
- If substituting all-purpose flour for cake flour, remove 2 tablespoons per cup used and sift well.
- This cake is best enjoyed at room temperature rather than warmed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chiffon cake really does prove that a light, elegant dessert does not have to be complicated.
Once you get comfortable with folding egg whites, you will find yourself reaching for this base recipe again and again.
I hope this cake brings as much joy to your table as it has to mine over the years.
If you give it a try, I would love to hear how it turned out. Drop a comment below or share a photo, and let me know which variation you tried first.
Recommended:
- Lemon Meringue Pie Recipe
- Berry Trifle Recipe
- Strawberry Cheesecake Recipe
- No Bake Cheesecake Recipe
- Chocolate Covered Strawberries Recipe
