Chiffon cake is a delightful fusion of sponge and butter cake, offering a light, airy texture with a rich yet delicate flavor. Unlike traditional sponge cakes, chiffon cakes incorporate oil, which keeps them moist and tender. The secret to its signature fluffiness lies in whipping egg whites to stiff peaks and gently folding them into the batter. This technique creates a cake that is soft, cloud-like, and perfect for any occasion. Whether enjoyed plain or dressed up with frosting, this cake is a timeless favorite.
Ingredients
- Cake Flour – 1 ½ cups
- Sugar – 1 ⅓ cups (divided)
- Baking Powder – 1 teaspoon
- Salt – ½ teaspoon
- Cream of Tartar – ½ teaspoon
- Large Egg Yolks – 6
- Large Egg Whites – 6
- Vegetable Oil – ⅓ cup
- Water – ¼ cup
- Vanilla Bean Paste – 1 teaspoon
Instructions
- Preheat the Oven
Set your oven to 355°F (180°C). This ensures even baking and a golden-brown finish. - Prepare the Egg Yolk Mixture
In a large mixing bowl, whisk together egg yolks, vegetable oil, water, vanilla bean paste, salt, and half of the sugar until smooth. This forms the base of the batter. - Incorporate Dry Ingredients
Sift cake flour and baking powder into the egg yolk mixture in three batches, folding gently after each addition. Avoid overmixing to maintain a light texture. - Whip the Egg Whites
In a separate bowl, beat egg whites and cream of tartar on medium-high speed. Gradually add the remaining sugar in three batches, whipping until stiff peaks form. This step is crucial for the cake’s airy structure. - Combine the Mixtures
Gently fold half of the whipped egg whites into the yolk batter to lighten it. Then, fold in the remaining egg whites, ensuring a smooth, fluffy consistency without deflating the batter. - Prepare the Cake Pan
Lightly spray an ungreased aluminum chiffon cake pan with water, including the inner tube. This prevents excessive sticking while allowing the cake to rise properly. - Pour and Bake
Transfer the batter into the pan, filling it up to 75% full to prevent overflow. Bake for 25 to 35 minutes, checking for doneness with a toothpick—it should come out clean when inserted in the center. - Cool the Cake
Immediately invert the pan upside down to prevent sinking. To speed up cooling, drape a cold, damp towel over the pan, refreshing it as needed. - Unmold and Serve
Once cooled, run a knife along the edges and bottom of the pan to release the cake. Flip it onto a serving plate, dust with powdered sugar, and slice to enjoy.
This chiffon cake is soft, fluffy, and irresistibly light, making it perfect for tea time or celebrations. You can enhance it with whipped cream, fruit toppings, or a drizzle of chocolate ganache for an extra indulgent treat. Happy baking! 🍰
For more details, check out this recipe.