Baking

Chiffon Cake

This vanilla chiffon cake is the epitome of elegance, featuring a light-as-air texture and a subtle, sweet crumb. It is an exceptionally moist sponge cake that pairs beautifully with fresh berries or a light dusting of powdered sugar.

Prep

25m

Cook

55m

Serves

Calories

220kcal

Qty	Ingredient
2.25 cups 280 g	Cake flour
1.5 cups 300 g	Granulated sugar
1 tbsp 15 g	Baking powder
1 tsp 5 g	Salt
0.5 cup 120 ml	Vegetable oil
7 large 140 g	Egg yolks
0.75 cup 180 ml	Cold water
2 tsp 10 ml	Vanilla extract
7 large 210 g	Egg whites
0.5 tsp 2 g	Cream of tartar

2 Method

Step 1. Preheat your oven to 325°F (160°C). Do not grease your 10-inch tube pan.

Step 2. In a large bowl, sift together the cake flour, 1 cup of the granulated sugar, baking powder, and salt.

Step 3. Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, cold water, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4. In a separate, clean, and grease-free large bowl (or stand mixer), beat the egg whites with the cream of tartar until soft peaks form.

Step 5. Gradually add the remaining 0.5 cup of sugar while continuing to beat the egg whites until stiff, glossy peaks form.

Step 6. Gently fold about one-quarter of the egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites using a spatula until no white streaks remain, being careful not to deflate the batter.

Step 7. Pour the batter into the ungreased tube pan and run a knife through the batter to remove any large air bubbles. Bake for 55 to 60 minutes or until the top springs back when lightly touched.

Step 8. Immediately invert the pan onto a wire rack or the neck of a bottle and let it cool completely upside down for at least 1.5 to 2 hours before carefully removing from the pan.

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Always use an ungreased tube pan; the batter needs to climb the walls to rise properly.
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Ensure your bowl and whisk for the egg whites are completely free of oil or fat, otherwise they won't whip.
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Cool the cake upside down to prevent it from collapsing under its own weight while the structure sets.
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Use room temperature eggs for the best volume, but separate them while they are still cold.

? FAQ

Why did my chiffon cake sink after baking?

The most common reasons are greasing the pan, not cooling it upside down, or removing it from the pan before it was completely cool.

Can I use all-purpose flour instead of cake flour?

Cake flour is best for a delicate crumb. If you must use all-purpose, remove 2 tablespoons of flour per cup and replace them with 2 tablespoons of cornstarch.

Does the pan have to be a tube pan?

Yes, a tube pan (Angel Food pan) is essential for chiffon cakes because the center tube allows heat to reach the middle of the cake quickly and provides extra surface area for the cake to cling to as it rises.

How long does chiffon cake stay fresh?

When stored in an airtight container at room temperature, it stays fresh for up to 3 days. You can also refrigerate it for up to a week.