This chiffon cake is incredibly light, airy, and soft, with a beautiful golden texture on both the top and bottom. It’s a foolproof recipe that helps you avoid common issues like deflating, cracking, or burning, giving you a perfect cake every time.
Why You’ll Love This Recipe
Achieves a soft, airy texture that melts in your mouth.
Easy-to-follow steps, even for beginners.
No more cracking or deflating—you’ll get a smooth cake top and bottom.
Perfect for any occasion, from tea time to celebrations.
Can be flavored or decorated to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
7 fresh eggs, separated
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
Directions
Preheat your oven to 325°F (165°C).
In a large bowl, whisk together the egg yolks, 1/2 cup sugar, vegetable oil, water, and vanilla extract until smooth and creamy.
Sift the cake flour, baking powder, and salt together. Gradually fold the dry ingredients into the yolk mixture until well combined.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Invert the pan and let the cake cool completely in the pan before removing.
Servings and timing
Servings: 8–10 slices
Prep time: 20 minutes
Baking time: 55–60 minutes
Total time: 1 hour 20 minutes
Variations
Add citrus zest (lemon or orange) for a bright flavor.
Fold in 1/2 cup finely chopped nuts for texture.
Use cocoa powder (1/4 cup) to make a chocolate chiffon cake.
Add a teaspoon of almond extract instead of vanilla for a nutty aroma.
Top with fresh fruit or whipped cream for a dessert twist.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Reheat slices in the microwave for 10–15 seconds to restore softness.
FAQs
What makes a chiffon cake different from a sponge cake?
Chiffon cake uses both oil and egg whites, giving it a moist yet airy texture compared to a traditional sponge cake.
Can I use whole eggs instead of separating them?
Separating eggs is key to achieving the light, fluffy texture. Using whole eggs may result in a denser cake.
Do I need a tube pan for chiffon cake?
Yes, a tube pan helps the cake rise evenly and supports the structure while cooling.
Can I substitute cake flour with all-purpose flour?
You can, but the texture may be slightly less soft. Use 1 3/4 cups all-purpose flour minus 2 tablespoons.
How do I prevent my chiffon cake from deflating?
Fold the egg whites gently, avoid overmixing, and cool the cake upside down in the pan.
Can I make this cake gluten-free?
Yes, you can substitute cake flour with a gluten-free flour blend suitable for baking.
Is it possible to freeze chiffon cake?
Yes, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
How can I add flavor to the cake?
Incorporate citrus zest, extracts, or cocoa powder into the yolk mixture before folding in the egg whites.
Can I make mini chiffon cakes?
Yes, adjust baking time to 25–35 minutes depending on the size of the pan.
Why is my chiffon cake cracking on top?
Cracking usually occurs if the oven temperature is too high or the batter is overmixed. Ensure accurate oven settings and gentle folding.
Conclusion
This chiffon cake recipe is simple, reliable, and perfect for both beginners and experienced bakers. With its soft, airy texture and beautiful presentation on both sides, it’s a delightful dessert that will impress family and friends every time.
This chiffon cake is light, airy, and incredibly soft with a delicate golden crumb. Made with whipped egg whites and oil for moisture, it rises beautifully and stays tender, making it perfect for any occasion.
Total Time:1 hour 20 minutes
Yield:8–10 slices
Ingredients
7 large eggs, separated
1 cup granulated sugar, divided
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1 3/4 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 325°F (165°C).
In a large bowl, whisk together egg yolks, 1/2 cup sugar, vegetable oil, water, and vanilla extract until smooth and creamy.
Sift together cake flour, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture until fully combined and smooth.
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in three additions, folding carefully to avoid deflating the batter.
Pour the batter into an ungreased 10-inch tube pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Invert the pan immediately and allow the cake to cool completely before removing from the pan.
Notes
Use room temperature eggs for better volume when whipping.
Do not grease the tube pan to help the cake climb and rise properly.
Cool the cake upside down to prevent collapsing.
Sift flour to maintain a light texture.
Store covered to prevent the cake from drying out.
