Classic Chiffon Cake
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. 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, this recipe walks you through every single step so nothing gets left to guesswork.
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
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
For Serving (Optional)
- powdered sugar for dusting
- fresh berries for garnish
- lightly sweetened whipped cream for serving
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.5gCholesterol: 105mgSodium: 150mgPotassium: 85mgFiber: 0.5gSugar: 20gVitamin A: 6IUCalcium: 8mgIron: 6mg
Tried this recipe?Let us know how it was!