Perfect Chiffon Cake Recipe from Scratch
A tall, airy, and moist chiffon cake made with whipped egg whites, cake flour, and oil. Light enough for everyday and special enough for any celebration.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
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2 cups cake flour
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1 tbsp baking powder
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½ tsp salt
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¾ cup granulated sugar (for yolk batter)
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½ cup neutral oil
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¾ cup water or juice
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7 large eggs, separated
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2 tsp vanilla extract
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½ tsp cream of tartar
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¼ cup granulated sugar (for egg whites)
Instructions
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Preheat oven to 325°F. Do not grease a 10-inch tube pan.
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Mix yolks, oil, sugar, vanilla, and water. Sift in flour, baking powder, and salt. Mix until smooth.
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Whip egg whites with cream of tartar until frothy. Gradually add ¼ cup sugar. Beat to stiff peaks.
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Gently fold egg whites into batter in 3 additions.
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Pour into pan. Smooth top. Bake 50–60 minutes until springy and set.
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Invert to cool completely. Release and serve.
Notes
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Use orange juice or lemon juice for citrus variations.
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Do not grease the pan.
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Serve with whipped cream or glaze.