Classic Chiffon Cake Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This classic chiffon cake recipe combines the lightness of a sponge cake with the richness of a butter cake, resulting in a delightful dessert that is airy and moist. Perfect for any occasion, this cake recipe is easy to follow and yields a deliciously fluffy cake.

With its unique texture and subtle sweetness, chiffon cake can be enjoyed plain or dressed up with various frostings and toppings to suit your taste.

Light and Fluffy Chiffon Cake Recipe

This chiffon cake features a delicate balance of flour, sugar, eggs, and oil, creating a light and airy texture. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large eggs, separated
3/4 cup water
1 teaspoon vanilla extract
1 teaspoon cream of tartar

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In another bowl, mix the vegetable oil, egg yolks, water, and vanilla extract until smooth.
Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until just combined.
Beat Egg Whites: In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
Fold in Egg Whites: Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
Bake: Pour the batter into an ungreased tube pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Invert the pan and let the cake cool completely before removing it from the pan.
Serve: Once cooled, slice and serve plain or with your favorite frosting or fruit toppings.