Here’s a light, airy, and soft Chiffon Cake recipe—fluffy like a cloud and perfect plain or with fruit and cream 🍰
Classic Chiffon Cake (8-inch / 20 cm tube pan)
Ingredients
Dry Ingredients
- 2¼ cups (280 g) cake flour
- 1½ cups (300 g) sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) water or milk
- 6 large egg yolks
- 1 tsp vanilla extract
Meringue
- 6 large egg whites
- ½ tsp cream of tartar
Instructions
- Preheat Oven
- Preheat to 165°C (330°F).
- Use an ungreased tube pan (important for rise).
- Mix Batter
- In a large bowl, whisk flour, 1 cup sugar, baking powder, and salt.
- Add oil, water/milk, egg yolks, and vanilla.
- Mix until smooth.
- Make Meringue
- Beat egg whites and cream of tartar until foamy.
- Gradually add remaining ½ cup sugar.
- Beat to stiff but glossy peaks.
- Fold Gently
- Fold ⅓ of the meringue into the batter to lighten it.
- Gently fold in the remaining meringue in two additions.
- Bake
- Pour batter into pan and smooth top.
- Bake 50–55 minutes, until top springs back when touched.
- Cool Upside Down
- Immediately invert the pan and let cool completely.
- This prevents the cake from collapsing.
- Unmold & Serve
- Run a knife around edges and center tube to release.
- Serve plain or with whipped cream and fruit.
Tips for Perfect Chiffon Cake
- 🥚 Eggs should be room temperature
- 🌀 Do not grease the pan—batter needs to cling
- 🔪 Fold gently to keep air in the batter
- ❄️ Cool completely before slicing
Flavor Variations
- 🍋 Lemon: replace water with lemon juice + zest
- 🍊 Orange: use orange juice and zest
- 🍫 Chocolate: replace ¼ cup flour with cocoa powder
- 🍵 Matcha: add 1–2 tsp matcha powder
If you’d like, I can also share a no-fail troubleshooting guide, a mini chiffon cake version, or a chocolate chiffon recipe.