Chiffon cake is known for its incredibly light, airy texture and soft crumb. Made with oil instead of butter and whipped egg whites, this cake stays moist while remaining fluffy like a sponge. It is perfect on its own or served with cream, fruits, or a light glaze.
This recipe follows the ingredients exactly as listed, ensuring consistent and reliable results.
Ingredients
2¼ cups (270 g) cake flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup (150 g) granulated sugar
7 large egg yolks
½ cup (120 ml) neutral oil (such as canola or sunflower oil)
2 teaspoons vanilla extract
7 large egg whites
Instructions
Preheat the oven to 165°C (330°F). Prepare a chiffon cake pan or round cake pan. Do not grease the pan, as the cake needs to cling to the sides to rise properly.
In a large bowl, sift together the cake flour, baking powder, salt, and half of the granulated sugar. Mix well.
Add the egg yolks, neutral oil, and vanilla extract to the dry ingredients. Whisk until the batter becomes smooth, thick, and lump-free. Set aside.
In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until soft to medium peaks form. The egg whites should be glossy and hold their shape without being stiff.
Gently fold the whipped egg whites into the yolk batter in three additions. Use a spatula and fold carefully to avoid deflating the batter.
Pour the batter into the prepared pan and smooth the top gently. Tap the pan lightly on the counter to release large air bubbles.
Bake for 45 to 55 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan upside down. Let the cake cool completely in this position to prevent collapsing.
Once fully cooled, run a knife around the edges and remove the cake from the pan.
Tips for the Perfect Chiffon Cake
Use cake flour for the softest texture.
Do not grease the pan before baking.
Do not overbeat the egg whites.
Always cool the cake upside down to maintain height and structure.
Serving Suggestions
Chiffon cake can be served plain, dusted with powdered sugar, or topped with whipped cream and fresh fruits. It also works well as a base for layered cakes.
Storage Instructions
Store the cake in an airtight container at room temperature for up to two days.
Refrigerate for up to five days.
Wrap tightly and freeze for up to one month.
Frequently Asked Questions (FAQ)
Why did my chiffon cake collapse?
This usually happens if the egg whites were overbeaten or the cake was not cooled upside down.
Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for best results. All-purpose flour will make the cake slightly denser.
Why is oil used instead of butter?
Oil keeps the cake moist and soft even after refrigeration.
Can I bake this in a normal round pan?
Yes, but make sure it is ungreased and tall enough to support the rise.
Final Thoughts
The perfect chiffon cake is light, fluffy, and moist with a delicate crumb. By following this recipe and using the ingredients exactly as listed, you can achieve a beautiful chiffon cake every time, suitable for both simple and elegant desserts.
