Chiffon cake is the epitome of lightness and elegance, blending the richness of a butter cake with the fluffiness of a sponge cake. Originating in the mid-20th century, this timeless dessert has become a favorite for celebrations and casual gatherings alike. Its soft, airy texture comes from the careful folding of whipped egg whites into a flavorful batter, creating a cake that’s as delightful to look at as it is to eat. Whether you’re new to baking or a seasoned pro, this classic chiffon cake recipe is sure to impress.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 20 minutes
- Servings: 10-12 slices
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- Wet Ingredients:
- 7 large egg yolks
- ½ cup vegetable oil
- ¾ cup cold water
- 2 teaspoons vanilla extract
- Egg White Mixture:
- 7 large egg whites
- ½ teaspoon cream of tartar
Instructions
Step 1: Preheat the Oven
- Set your oven to 325°F (165°C).
- Do not grease the tube pan, as the cake needs to cling to the sides to rise properly.
Step 2: Prepare Dry Ingredients
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt to ensure an even distribution of ingredients.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk the egg yolks, vegetable oil, cold water, and vanilla extract until smooth and fully combined.
- Gradually add this wet mixture to the dry ingredients, stirring gently to form a smooth batter. Avoid overmixing.
Step 4: Whip Egg Whites
- In a clean, grease-free mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
- The mixture should be glossy and firm, holding its shape when the whisk is lifted.
Step 5: Fold Egg Whites into Batter
- Carefully fold one-third of the whipped egg whites into the batter to lighten it.
- Gradually fold in the remaining egg whites in two additions, using a spatula to gently combine without deflating the mixture.
Step 6: Transfer to Pan and Bake
- Pour the batter into an ungreased tube pan. Smooth the top with a spatula if needed.
- Bake for 50-55 minutes or until a skewer inserted into the center comes out clean.
- Once baked, immediately invert the pan onto a cooling rack. Let the cake cool upside-down to maintain its structure.
Step 7: Release the Cake
- Once the cake is fully cooled (about 1 hour), run a knife around the edges of the pan to release the cake.
- Carefully remove it and place it on a serving platter.
Serving Suggestions
Serve this classic chiffon cake plain, or elevate it with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of citrus glaze. It pairs wonderfully with fresh berries, making it an ideal dessert for summer picnics or holiday feasts.
This classic chiffon cake is a versatile masterpiece that’s sure to win hearts with its delicate texture and balanced sweetness. Perfect for any occasion, it’s a dessert that delights with every bite. With a little patience and attention to detail, you’ll create a show-stopping cake that will leave your guests in awe. Happy baking!