How to Make a Chiffon Cake

Chiffon cake is a light, airy, and moist cake made with oil, whipped egg whites, and baking powder for lift. It’s like a cross between a sponge cake and a butter cake — tender yet fluffy. 🍰 Perfect for layering, serving with fruit, or just enjoying with coffee or tea!

🎂 How to Make a Classic Chiffon Cake

🕒 Prep Time: 25 minutes

⏱️ Bake Time: 50–55 minutes

🍽️ Serves: 10–12

🧁 Bake in: 10-inch tube pan (do not grease it!)

📝 Ingredients

Dry Ingredients

2¼ cups cake flour (or all-purpose flour, sifted well)
1½ cups granulated sugar, divided
1 tbsp baking powder
½ tsp salt

Wet Ingredients

7 egg yolks
¾ cup water
½ cup neutral oil (canola, vegetable, or light olive oil)
1 tsp vanilla extract (or lemon/orange zest for a citrus version)

Meringue

7 egg whites
½ tsp cream of tartar

👩‍🍳 Instructions

🔹 1. Prep

Preheat oven to 325°F (160°C)
Do NOT grease the tube pan — this helps the cake climb and stay tall.

🔹 2. Mix the Dry & Wet Ingredients

In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
In a separate bowl, whisk egg yolks, oil, water, and vanilla/zest.
Pour wet mixture into dry and whisk until smooth.

🔹 3. Beat the Egg Whites

In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy.
Gradually add the remaining ½ cup sugar while beating.
Beat to stiff peaks (whites stand straight when the beaters are lifted).

🔹 4. Fold the Meringue In

Gently fold the egg whites into the yolk batter 1/3 at a time
Use a rubber spatula and avoid deflating the mixture

🔹 5. Bake

Pour the batter into the ungreased 10-inch tube pan
Bake for 50–55 minutes, or until a toothpick comes out clean

🔹 6. Cool Upside Down

Immediately invert the pan (use the built-in feet or a bottle in the center tube)
Let cool completely upside down — this keeps the cake from collapsing

🔹 7. Release & Serve

Once fully cool, run a thin knife around the sides and bottom to release
Dust with powdered sugar, or top with whipped cream and berries

✨ Flavor Variations

Lemon Chiffon Cake: Add 2 tbsp lemon zest + swap water for lemon juice
Chocolate Chiffon Cake: Replace ½ cup flour with cocoa powder
Orange Chiffon Cake: Use orange juice and zest instead of water

Would you like a gluten-free, mini version, or one that’s safe for layering into a show-stopping cake?