Fluffy and Light Chiffon Cake Recipe ❤️
If you’ve been dreaming of a cake that’s unbelievably soft, airy, and melts in your mouth — this classic Chiffon Cake is about to become your new favorite!
Perfect for birthdays, celebrations, or simply enjoying with a cup of tea, this timeless recipe delivers a cloud-like texture and a delicately sweet flavor every time.
Ingredients
- 2 cups (235g) cake flour
- 1½ cups (300g) granulated sugar, divided
- 1 tablespoon (12g) baking powder
- 1 teaspoon (5g) salt
- 7 large egg yolks, room temperature
- ½ cup (125ml) vegetable oil
- ¾ cup (188ml) cold water
- 1 tablespoon (15ml) vanilla extract
- 7 large egg whites, room temperature
- ½ teaspoon (2g) cream of tartar
Instructions
1. Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Do not grease your tube pan — the batter needs the surface to climb and rise!
2. Prepare the Dry Ingredients
- Sift together the cake flour, 1 cup of the sugar, baking powder, and salt into a large mixing bowl.
- Make a well in the center and add the egg yolks, vegetable oil, cold water, and vanilla extract.
- Set aside while you prepare the egg whites.
3. Whip the Egg Whites
- In a separate large bowl, beat the egg whites until foamy.
- Add in the cream of tartar and continue beating.
- Gradually sprinkle in the remaining ½ cup sugar while beating until stiff peaks form — glossy and firm but not dry.
4. Combine the Batters
- Using the same beaters, beat the egg yolk mixture until smooth and well combined.
- Gently fold ¼ of the whipped egg whites into the egg yolk batter to lighten it.
- Then carefully fold in the remaining egg whites in two additions, using a spatula, until no streaks of white remain.
(Be gentle to keep the batter airy!)
5. Bake
- Pour the batter into an ungreased 10-inch tube pan with a removable bottom.
- Smooth the top lightly.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed.
6. Cool Upside Down
- Immediately invert the cake (still in the pan) onto a wire rack or over a bottle neck.
- Let it cool completely upside down — this keeps it tall and prevents collapsing.
7. Unmold and Slice
- Once fully cooled, run a thin knife around the edges and center to release the cake.
- Slice gently using a serrated knife for clean, beautiful slices.
Recipe Overview
| Prep Time | Bake Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 55–60 minutes | 1 hour 20 minutes | 12 slices |
Tips for the Perfect Chiffon Cake
- Room temperature eggs whip better and give more volume.
- Don’t grease the pan! The batter needs to grip the sides to rise properly.
- Fold gently to keep the air bubbles intact for the lightest texture.
- Cool upside down immediately after baking — this helps prevent sinking.
Flavor Variations to Try
- Lemon Chiffon Cake: Add 2 tablespoons of lemon zest and swap water for lemon juice.
- Coconut Chiffon Cake: Replace half the water with coconut milk and top with shredded coconut.
- Mocha Chiffon Cake: Dissolve 2 tablespoons instant coffee in the water before adding.
Enjoy every dreamy, fluffy bite of this perfect chiffon cake! ❤️
It’s the kind of recipe that makes everyone smile — light, classic, and simply irresistible.
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