Baking & Pastry > Cakes > Foam Cakes > Chiffon Cake Recipe

Classic Chiffon Cake

A light and airy chiffon cake, perfect for any occasion. This recipe uses oil instead of butter, giving it a delicate texture that melts in your mouth.

Prep Time
25 minutes
Cook Time
50-55 minutes
Servings
12
Ingredients
  • 280 g Cake Flour
  • 200 g Granulated Sugar
  • 1.5 tsp Baking Powder
  • 0.5 tsp Salt
  • 120 ml Vegetable Oil
  • 5 Egg Yolks
  • 160 ml Water
  • 1 tsp Vanilla Extract
  • 5 Egg Whites
  • 0.5 tsp Cream of Tartar
  • 100 g Granulated Sugar

Preparing the Dry Ingredients

In a large bowl, whisk together the cake flour, 200g of granulated sugar, baking powder, and salt. Make sure everything is well combined. This ensures even distribution of leavening and seasoning throughout the cake.

Combining the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until well combined. The mixture should be smooth and emulsified. This step is crucial for creating a moist and tender cake.

Making the Batter

Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix the batter, as this can develop the gluten and result in a tough cake. A few lumps are okay at this stage.

Whipping the Egg Whites

In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 100g of granulated sugar, beating until stiff, glossy peaks form. The egg whites should be firm enough to hold their shape but not dry.

Folding in the Egg Whites

Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites, as this is what gives the chiffon cake its airy texture. Fold until no streaks of egg whites remain.

Baking the Cake

Pour the batter into an ungreased 25cm chiffon cake pan with a removable bottom. Do not grease the pan, as the cake needs to cling to the sides to rise properly. Bake in a preheated oven at 160°C (320°F) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Cooling the Cake

Immediately invert the cake pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to loosen the cake. Remove the cake from the pan and enjoy!

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FAQ

  • Why is it important not to grease the chiffon cake pan?

    The cake needs to cling to the sides of the pan to rise properly. Greasing the pan prevents the cake from climbing, resulting in a flat, dense cake.

  • How do I prevent the chiffon cake from collapsing after baking?

    Invert the cake pan onto a wire rack immediately after baking and let it cool completely upside down. This allows the cake to maintain its structure as it cools.

  • Can I use all-purpose flour instead of cake flour?

    Cake flour is recommended for the best results, as it has a lower protein content than all-purpose flour, resulting in a more tender cake. If you must use all-purpose flour, substitute 2 tablespoons of flour with 2 tablespoons of cornstarch for every cup of flour.