Best Chiffon Cake Recipe – Light, Airy, Fluffy Cake Guide

Chiffon Cake Recipe – Among the most delicate and beautifully textured cakes in the baking world, the classic chiffon cake holds a special place. With its airy crumb, moist interior, and cloud-like softness, it is often described as the perfect marriage between an angel food cake and a butter cake. Invented in the 1920s by a California baker, the chiffon cake quickly gained fame for its unique use of oil instead of butter, producing a tender, moist slice without being heavy or greasy.

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Recipe Overview

• Cuisine: American / Asian Fusion

• Course: Dessert

• Servings: 10–12 slices

• Calories per Serving: Approx. 260 kcal

• Prep Time: 20 minutes

• Active Time: 20 minutes

• Resting Time: 1 hour cooling

• Total Time: 1 hour 40 minutes

Ingredients

Dry Ingredients

• 2 cups (240g) cake flour

• 1 ½ cups (300g) granulated sugar, divided

• 1 tbsp baking powder

• ½ tsp salt

Wet Ingredients

• 7 large eggs, separated

• ½ cup (120ml) vegetable oil

• ¾ cup (180ml) water

• 1 tbsp vanilla extract

• ½ tsp cream of tartar

Equipment Needed

• Tube pan (angel food cake pan, ungreased)

• Mixing bowls (2 large)

• Hand mixer or stand mixer

• Rubber spatula

• Sifter or fine-mesh sieve

• Cooling rack

• Offset spatula or knife

Instructions 

Step 1: Prepare the Pan (Important Step!)

Unlike regular cakes, chiffon cakes require an ungreased tube pan.
This allows the batter to cling to the sides, giving it height and volume.
Make sure the pan is clean and free of any oil or residue.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together:

• Cake flour

• 1 cup sugar

• Baking powder

• Salt

Sifting ensures a smooth, lump-free mixture and helps incorporate air.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together:

• Egg yolks

• Vegetable oil

• Water

• Vanilla extract

Whisk until smooth and slightly pale. The oil gives chiffon cakes their signature moisture.

Step 4: Combine Wet and Dry Mixtures

Pour the egg yolk mixture into the bowl of dry ingredients.
Use a whisk or spatula to mix gently until a thick, smooth batter forms.
Do not overbeat.

Step 5: Beat the Egg Whites

In a clean mixing bowl, add:

• Egg whites

• Cream of tartar

Using a hand or stand mixer, beat on medium-high speed until soft peaks form.
Add the remaining ½ cup sugar gradually while beating, then continue until stiff peaks form.

This step is what gives chiffon cake its airy, cloud-like texture.

Step 6: Fold Egg Whites into Batter

Add ⅓ of the whipped egg whites to the batter and fold gently to lighten the mixture.
Then fold in the remaining egg whites in two more additions using long, sweeping motions.

Avoid stirring vigorously—this deflates the batter and reduces lift.

Step 7: Transfer to Tube Pan

Pour the batter into the ungreased tube pan.
Run a knife or skewer through the batter to eliminate air pockets.
Smooth the top gently with a spatula.

Step 8: Bake

Place into a preheated oven at 325°F (165°C) and bake 50–60 minutes, or until:

• The top springs back when touched

• A skewer comes out clean

The slow, lower baking temperature ensures even rise and prevents collapse.

Step 9: Cool Upside Down

Immediately after removing from the oven, invert the tube pan onto a bottle or cooling rack.

Cooling upside down prevents the cake from sinking and helps maintain height.

Let the cake cool completely for at least 1 hour.

Step 10: Release and Serve

Once cooled:

• Run a knife along the sides and inner tube

• Remove the cake from the pan

• Dust with powdered sugar or serve with berries and whipped cream

Slice gently with a serrated knife to maintain the cake’s airy texture.

Nutrition Information (Per Serving)

Values may vary depending on toppings and variations.

Tips for the Perfect Chiffon Cake

1. Never Grease the Pan

Greasing prevents the batter from climbing the sides, causing a flat, dense cake.

2. Separate Eggs Properly

Even a tiny drop of yolk can prevent whites from whipping.

3. Don’t Underbeat the Egg Whites

Stiff peaks are crucial for structure.

4. Fold, Don’t Stir

Use a gentle folding technique to preserve air.

5. Cool Upside Down

This is essential for maintaining height and preventing collapse.

6. Use a Serrated Knife

A regular knife compresses the soft crumb.

Serving Suggestions

This delicate, fluffy cake pairs beautifully with:

• Fresh berries

• Citrus glaze

• Light whipped cream

• Custard or vanilla cream

• Chocolate drizzle

Its lightness makes it suitable for both afternoon tea and elegant dessert tables.

Why This Cake Stands Out

Chiffon cake is more than just another dessert—it’s a masterclass in the harmony of technique and ingredients. With the softness of an angel food cake and the moisture of an oil-based cake, it offers a luxurious, cloud-like eating experience.