How To Make Chiffon Cake light, fluffy, and foolproof
A light and airy sponge-style cake with rich moisture and soft crumb — perfect for fruit toppings, whipped cream, or simple glazes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
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2 1/4 cups cake flour
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1 1/2 cups granulated sugar (divided)
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1 tbsp baking powder
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1/2 tsp salt
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7 large eggs, separated
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1/2 cup vegetable oil
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3/4 cup water (or citrus juice)
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1 tsp vanilla extract
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1/2 tsp cream of tartar
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Optional: zest of 1 lemon or orange
Instructions
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Preheat oven to 325°F. Do not grease a 10-inch tube pan.
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Sift flour, baking powder, salt, and 3/4 cup sugar into a large bowl.
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In another bowl, whisk egg yolks, oil, water, vanilla, and zest. Combine with dry ingredients.
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Beat egg whites with cream of tartar until foamy. Gradually add remaining sugar. Beat until stiff peaks form.
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Fold egg whites into batter gently in 3 additions.
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Pour into pan. Smooth top.
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Bake 50–60 minutes until springy and golden.
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Invert pan to cool completely upside down.
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Run a knife around edges to release. Serve plain or with toppings.
Notes
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Store covered for 2 days at room temp or refrigerate for longer.
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Great with whipped cream, fruit, or citrus glaze.
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Do not use non-stick or greased pan.