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Light and Fluffy Chiffon Cake Recipe

Light and Fluffy Chiffon Cake Recipe

{Chiffon Cake Recipe

Chiffon cakes are airy, light, and full of bold flavours that’ll leave your tastebuds craving for more. Every bite of the chiffon cake feels like biting into a cloud—it’s a great change of pace from all the heavy and decadent desserts out there. Recreate this fluffy chiffon cake recipe from the comfort of your home.

Meal: Dessert, Snack
Cuisine: American

Preparation time:
Cooking time:
Total time:
Yield: 12 servings


Ingredients

  • 235g of cake flour
  • 300g of granulated sugar
  • 1 tbsp of baking powder
  • 1 tsp of salt
  • 7 large eggs, yolk and whites separated
  • 125ml of vegetable oil
  • 188ml of cold water
  • 1 tbsp of vanilla extract
  • ½ tsp of cream of tartar

Equipment

  • 2 bowls
  • 1 sieve
  • 1 hand mixer
  • 1 10-inch tube pan

Chiffon Cake Recipe

Directions

  • Preheat the oven to 160​​°C.
  • In a bowl, sieve flour, sugar, baking powder, and salt.
  • Make a well in the centre and add egg yolks, vegetable oil, water, and vanilla extract. Set it aside.
  • In another bowl, add the egg whites and, with the hand mixer, beat on medium speed until foamy.
  • Add in cream of tartar and beat until stiff peaks form.
  • With the hand mixer, beat the egg yolk batter until well combined and smooth.
  • In 4 separate batches, gently fold the beaten egg whites into the egg yolk batter until well combined.
  • Pour the combined batter into the 10-inch tube pan and pop it into the oven for 60 minutes.
  • Once the cake is golden brown on the top, remove it from the oven.
  • Turn it upside down and let it cool completely.
  • Unmould and serve!

Expert Tips

Here are a few tips to perfect this chiffon cake recipe.

  • Do not overbeat your egg whites, as they will break and won’t fold properly into the batter. Take your time to beat the egg whites to get perfect stiff peaks.
  • Gently fold the beaten egg whites and egg yolk batter in batches to maintain as many air bubbles as possible.
  • Do not grease the tube pan to allow the cake to rise to its maximum height.


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