How to make chiffon cake?

This traditional chiffon cake is as soft as air. It’s rich like a butter cake yet fluffier like a sponge cake. Check out my easy method of making this wonderful and special cake that fits any occasion.

What is chiffon cake?

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. Chiffon cake is similar to angel food cake, except instead of simply egg whites, chiffon cake recipes employ the whole egg. This gives the cake a deeper, more complex flavor, and there’s no issue about what to do with the extra egg yolks. It’s also similar to a sponge cake which is basically just eggs, sugar, and flour, but there is oil added to the batter. This makes the texture of a chiffon cake more moist and smooth, making it my favorite of the three. It’s a light, simple, and tasty cake. So it’s a refreshing departure from all the heavy, delicious treats on the market.

Why this recipe is so great:

Easy and no waste – There are other versions, but what I appreciate about this recipe is that it uses an equal quantity of egg whites to egg yolks, so there is no waste. I kept the flavour basic with simply vanilla, but you can also add some lemon zest or almond essence. The remainder of the items are pantry essentials. This recipe’s approach is simpler than others. Except for the egg whites, all of the dry and wet ingredients are combined in the same dish. Using the same beaters, make the meringue and the egg yolk batter. So there is no mixing of everything separately or using a bunch of different utensils.

How to make chiffon cake:

(The ingredient quantities are specified on the printable recipe card, which may be found further down.)

You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl. Construct a well in the middle. Add the egg yolks, vegetable oil, water, and vanilla. Set aside.
Beat the egg whites and cream of tartar together until stiff peaks form. Set aside.
Combine the egg yolk mixture with the same beaters until smooth.
Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Fold in the remaining egg whites in two equal portions until no white streaks remain.
Spoon the batter into an ungreased 10′′ tube pan and bake for approximately 1 hour at 325F.
Invert and let cool completely before unmolding.

Expert tips:

Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Continue beating your egg whites until they produce medium peaks (a tip that bends over), then stop when they reach stiff peaks (a tip that points straight). Egg whites should not be over-beaten. They may shatter and be more difficult to fold.
Fold in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Fold in the remaining meringue in two equal parts with the rubber spatula in an under-and-over motion. Maintain as many air bubbles as possible while being gentle.
Do not grease your tube pan – The batter must be able to adhere to the edges of the pan in order to rise to its maximum height.
Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Some tube pans feature flip-up feet that you may use to stand them on. As I did, you may place the tube pan over a bottleneck or two drinking glasses.

Substitutions:

Cake flour – For the most sensitive and soft chiffon cake, use cake flour. Make your own cake flour by combining 2 cups all-purpose flour minus 4 tablespoons and 4 teaspoons corn starch. If you don’t have cornstarch, you can use straight all-purpose flour in a pinch, but please note the texture of the cake won’t be as soft.
Cream of tartar – Instead of 1/2 teaspoon cream of tartar, use 1 teaspoon white vinegar or lemon juice.
Tube pans – A 10″ tube pan with a detachable bottom is ideal. The design of a tube pan is ideal for this cake’s height, and the hole in the middle actually helps it bake evenly. If you’re using a tube pan that doesn’t have a detachable bottom, you may oil the bottom (but not the sides) to make it simpler to remove the cake. This chiffon cake may alternatively be baked in two 8 or 9-inch circular cake pans. Just make sure they’re at least 3″ deep and just oil the bottoms. After the cakes are finished, chill them upside down on a cooling rack.

FAQ:

How to store chiffon cake – Store it at room temperature for 3-4 days in an airtight container or securely wrapped in plastic wrap.
Can you freeze chiffon cake? You certainly can. Once completely cooled, tightly wrap in a layer of saran wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.

You might also like:

Chocolate Chiffon Cake
Japanese Cheesecake
Angel Food Cake
Peaches and Cream Cake
Vanilla Bean Magic Cake

Description

This traditional chiffon cake is as soft as air. It has the richness of a butter cake and the fluffiness of a sponge cake.

2 cups (235g) cake flour
1&1/2 cups (300g) granulated sugar
1 tbsp (12g) baking powder
1 tsp (5g) salt
7 large egg yolks, room temperature
1/2 cup (125ml) vegetable oil
3/4 cup (188ml) cold water
1 tbsp (15ml) vanilla extract
7 large egg whites, room temperature
1/2 tsp (2g) cream of tartar

Preheat oven to 325F.
In a mixing basin, combine the flour, sugar, baking powder, and salt. Make a well and add the egg yolks, vegetable oil, water, and vanilla. Set aside.
In a large mixing basin, whisk the egg whites until frothy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
Beat the egg yolk batter using the same beaters. When required, scrape the bowl. Blend until smooth and blended.
Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Fold in the remaining egg whites in two equal portions until no white streaks remain.
Spoon the batter into an ungreased 10′′ tube pan with a detachable bottom. 55-60 minutes, or until a toothpick inserted in the middle comes out clean. When softly touched, the top should be golden brown and bounce back.
Let to totally cool upside down. Remove from the mold and serve. Use a serrated knife to cut.

Notes

Leftovers may be kept at room temperature for 3-4 days in an airtight container or securely wrapped in plastic wrap.

After totally cooled, chiffon cake may be frozen. Wrap it tightly in a layer of saran wrap and another layer of aluminum foil. You may keep it in the freezer for up to 3 months. Thaw overnight in the refrigerator.

See above in post for expert tips and substitutions.

Prep Time: 20 min
Cook Time: 60 min
Category: dessert
Method: bake
Cuisine: American

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Recipe adapted from Allrecipes.com. This piece was first published on June 16, 2016 and has since been updated with more information and step-by-step pictorial instructions.