Perfect Chiffon Cake Recipe from Scratch

Chiffon Cake is the perfect hybrid of sponge cake and butter cake — it’s incredibly light, yet moist and rich thanks to oil and whipped egg whites. With a delicate crumb and mild flavor, this versatile cake serves as a beautiful base for fruit glazes, whipped cream, or simple dustings of powdered sugar.

Invented in the late 1920s by a Los Angeles baker, chiffon cake became famous for its airy texture and ability to stay moist for days. It’s baked in a tall, ungreased tube pan so it can cling and rise, then cooled upside down to maintain its structure.

Whether you’re new to baking or looking to master a timeless classic, learning how to make chiffon cake from scratch is a rewarding and delicious endeavor.

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Ingredients Overview

Each component in a chiffon cake has a specific function that ensures a tall rise, soft crumb, and signature airy bite.

Cake Flour

Low in protein, cake flour produces a tender, delicate crumb. You can make your own by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch.

Granulated Sugar

Divided between the yolk batter and the meringue. It sweetens the cake and helps stabilize the whipped egg whites.

Eggs (Separated)

• Egg yolks: Add richness and help emulsify the batter.

• Egg whites: Whipped into stiff peaks to provide lift and airiness.

Use large, room-temperature eggs for best results.

Neutral Oil

Unlike butter, oil remains liquid at room temperature, keeping the cake moist and light.

Baking Powder

Assists in rising during the early baking stages. It complements the airiness from the whipped egg whites.

Cream of Tartar (or Lemon Juice)

Helps stabilize the egg whites and prevents overwhipping.

Liquid (Water or Juice)

Water is standard, but you can substitute with citrus juice or other flavored liquids for variation.

Vanilla Extract

Adds aroma and rounds out the flavor.

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Step-by-Step Instructions

This classic chiffon cake recipe fits a 10-inch tube pan and serves about 12.

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1. Preheat the Oven

Preheat to 325°F (163°C). Do not grease the pan — the batter needs to cling to the sides to rise properly.

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2. Separate the Eggs

You’ll need:

• 7 large eggs, separated

• Place whites in a large, clean mixing bowl

• Yolks in a separate medium bowl

Let them come to room temperature for 15–20 minutes.

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3. Make the Yolk Batter

In the bowl with yolks, whisk together:

• ¾ cup granulated sugar

• ½ cup neutral oil (like canola or vegetable)

• ¾ cup cold water (or orange juice for citrus flavor)

• 2 tsp vanilla extract

Whisk until smooth and creamy.

Then sift and whisk in:

• 2 cups cake flour

• 1 tbsp baking powder

• ½ tsp salt

Mix until well combined and lump-free.

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4. Beat the Egg Whites

Using a stand or hand mixer, beat the 7 egg whites on medium speed until frothy.

Add:

• ½ tsp cream of tartar (or 1 tsp lemon juice)

Continue beating, gradually adding:

• ¼ cup granulated sugar

Beat to stiff peaks — glossy, stable, and able to stand tall without drooping.

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5. Fold the Meringue into the Batter

Gently fold ⅓ of the whipped egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two additions.

Use a spatula and a light hand — do not deflate the batter.

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6. Transfer to Tube Pan

Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula. Tap lightly on the counter to remove large air bubbles.

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7. Bake

Bake at 325°F (163°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly to touch.

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8. Cool Upside Down

Immediately invert the pan upside down over a bottle or funnel to cool. This keeps the cake tall and prevents collapse.

Let cool completely, at least 1.5–2 hours.

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9. Release the Cake

Once fully cooled:

• Run a thin knife around the edges and center tube to release.

• Gently lift out the cake.

• Run knife along the bottom to fully release onto a plate.

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Tips, Variations & Substitutions

Pro Tips

• Use clean, grease-free bowls for egg whites — any fat prevents them from whipping.

• Don’t overwhip the egg whites — stop at stiff peaks.

• Gently fold whites into batter in batches to avoid deflation.

• Use an aluminum tube pan with a removable bottom for best results.

Flavor Variations

• Lemon Chiffon Cake: Replace water with lemon juice and add 1 tbsp zest.

• Orange Chiffon Cake: Use orange juice and zest for a classic citrus version.

• Chocolate Chiffon: Replace ¼ cup of flour with Dutch cocoa powder.

• Matcha Chiffon: Add 2 tbsp sifted matcha powder to the dry mix.

Substitutions

• No cream of tartar? Use lemon juice or white vinegar.

• No cake flour? Make your own with all-purpose flour and cornstarch.

• Gluten-Free: Use a fine gluten-free flour blend designed for cakes.

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Serving Ideas & Occasions

Chiffon cake is light, elegant, and easy to dress up or down.

Serve With:

• Lightly sweetened whipped cream

• Fresh berries or berry compote

• Dusting of powdered sugar

• Citrus glaze or chocolate drizzle

Occasions:

• Afternoon tea

• Bridal or baby showers

• Holidays and birthdays

• Light summer desserts

This cake is also perfect after heavier meals — it satisfies without feeling too rich.

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Nutritional & Health Notes

Chiffon cake is lighter than butter cakes but still contains sugar and oil.

Per Slice (1 of 12):

• Calories: ~220

• Fat: ~9g

• Sugar: ~18g

• Protein: ~4g

• Cholesterol: ~55mg

To lighten it further:

• Reduce sugar by 2–3 tbsp

• Use egg whites only (for an angel food–style cake)

• Use juice instead of water for natural flavor and brightness

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FAQs

Q1: Why does chiffon cake collapse after baking?

Most often due to underbaking, overmixed batter, or not cooling upside down. Always bake until fully set and cool inverted to retain structure.

Q2: Can I make chiffon cake in a regular cake pan?

You can, but it won’t rise as high. Use a deep round pan and line only the bottom with parchment — do not grease the sides.

Q3: Can I make chiffon cake ahead?

Yes. It stays moist for 2–3 days at room temp. Wrap tightly or store in a covered container. Can also be frozen for up to 2 months.

Q4: Can I frost chiffon cake?

Absolutely. It pairs beautifully with whipped cream, cream cheese frosting, lemon glaze, or chocolate ganache.

Q5: Can I use all-purpose flour?

You can, but the texture will be slightly less soft. Sift it well and avoid overmixing.

Q6: How do I know when it’s done?

The top should spring back when gently pressed, and a toothpick should come out clean or with just a few crumbs.

Q7: Why is my chiffon cake dense or rubbery?

Common causes include overmixing the batter, deflating the egg whites, or incorrect measuring of ingredients (especially flour).

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