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Slice of fluffy chiffon cake on a plate

Chiffon Cake

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5 from 19 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 1 hour 50 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic Chiffon Cake is exceptionally light, airy, and moist thanks to the addition of vegetable oil. It rises beautifully in a tube pan to create a tall, impressive dessert that is perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (165°C). Use a 10-inch tube pan or angel food cake pan, ensuring it remains ungreased so the batter can climb the sides.
  2. In a large bowl, beat the egg whites with the cream of tartar until foamy, then slowly rain in 1/2 cup of the sugar and continue beating until stiff, glossy peaks form.
  3. In a separate medium bowl, whisk together the remaining granulated sugar, all-purpose flour, baking powder, and salt.
  4. In a large mixing bowl, beat the vegetable oil, egg yolks, vanilla, and almond extract until the mixture is pale yellow.
  5. Add the dry ingredients to the yolk mixture in three parts, alternating with the milk, and beat on medium speed for 2 to 4 minutes until smooth.
  6. Gently fold the whipped egg whites into the batter with a spatula using a slow folding motion to maintain the airiness.
  7. Pour the batter into the ungreased pan and bake for 50 minutes at 325°F, then increase the oven temperature to 350°F (175°C) and bake for another 10 minutes.
  8. Immediately upon removing from the oven, invert the pan over the neck of a bottle and let it cool upside down for 30 minutes before releasing the cake with a knife.

Notes

Avoid using a non-stick pan for this recipe, as the cake requires the friction of a standard pan to rise properly. If you do not have a wine bottle for cooling, any sturdy long-necked glass bottle will work to prevent the delicate structure from collapsing as it sets.

  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakesavor.com/chiffon-cake/