Chiffon Cake

Light, airy, and irresistibly soft, this Chiffon Cake is a masterclass in delicate yet flavorful desserts. Made with simple ingredients like all-purpose flour, seven separated eggs, and a touch of vanilla extract, this cake rises to perfection using the magic of whipped egg whites to create its signature fluffy texture. Unlike traditional cakes, this recipe requires an ungreased tube pan and a unique cooling method—upside-down—to preserve its lofty height. With just the right balance of sweetness and a subtle richness from vegetable oil, it’s the ultimate dessert to wow your guests. Serve it plain, adorned with whipped cream, or paired with a zesty fruit compote for an elegant finish. Perfect for any occasion, this chiffon cake is a dessert lover’s dream and a must-try in your baking repertoire!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 12

Ingredients

• 2.25 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup vegetable oil
• 7 separated large eggs
• 0.75 cup water
• 2 teaspoons vanilla extract
• 0.5 teaspoon cream of tartar

Directions

Step 1

Preheat your oven to 325°F (163°C). Do not grease the cake pan.

Step 2

In a large mixing bowl, sift together the flour, 1 cup of sugar, baking powder, and salt to combine.

Step 3

Make a well in the center of the flour mixture and pour in the oil, egg yolks, water, and vanilla extract. Beat with a whisk until smooth and well combined. Set aside.

Step 4

In another clean, large mixing bowl, whisk the egg whites until foamy using an electric mixer on medium speed.

Step 5

Add the cream of tartar to the egg whites and continue to beat until soft peaks form.

Step 6

Gradually add the remaining 1/2 cup of sugar to the egg whites, a tablespoon at a time, beating well after each addition. Continue to beat until stiff peaks form.

Step 7

Gently fold 1/3 of the beaten egg whites into the yolk batter to lighten it. Then, fold in the remaining egg whites, being careful to maintain the airiness of the batter.

Step 8

Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.

Step 9

Bake the cake in the preheated oven for 50 to 55 minutes, or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.

Step 10

Immediately invert the pan onto a wire rack and let the cake cool completely in the pan upside down.

Step 11

Once cooled, carefully run a thin knife around the edges of the cake to release it from the pan.

Step 12

Serve plain or top with whipped cream, fruit compote, or your favorite frosting.

Nutrition Facts

Serving size	(938.7g)

Amount per serving	% Daily Value*
Calories	3133.3

Total Fat 112.2g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 67.2g
Cholesterol 186mg	0%
Sodium 2608.2mg	0%
Total Carbohydrate 515.4g	0%
Dietary Fiber 7.3g	0%
Total Sugars 301.6g
Protein 33.9g	0%

Vitamin D 40IU	0%
Calcium 76.8mg	0%
Iron 13.6mg	0%
Potassium 623.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 4.2%

Carbs: 64.3%