Light and Airy Chiffon Cake: A Tender, Simple Sponge Dessert

Chiffon Cake Recipe: Tall, Light & Fluffy Dessert

This chiffon cake recipe uses simple ingredients to make a tall and fluffy cake that’s tender and light as air. It’s the perfect all-occasion cake!

Why You’ll Love This Chiffon Cake

• Airy Texture: A sponge-like crumb that melts on your tongue.
• Simple Ingredients: Pantry staples come together in minutes.
• All-Purpose Dessert: Perfect for birthdays, tea time, or just because!

Ingredients for Fluffy Chiffon Cake

• 2 cups sifted cake flour
• 1½ cups granulated sugar, divided
• 1 tablespoon baking powder
• ½ teaspoon salt
• 7 large eggs, separated
• ½ cup vegetable oil
• ¾ cup water
• 2 teaspoons vanilla extract
• ¼ teaspoon cream of tartar

Instructions to Bake Your Homemade Chiffon Cake

1. Preheat your oven to 325°F (165°C). Wash a 10-inch angel food tube pan in hot soapy water—make sure it’s completely grease-free.
2. In a large bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt. Set aside.
3. In a separate bowl, whisk the egg yolks, oil, water, and vanilla until smooth and pale.
4. Pour the wet mixture into the dry ingredients and stir until just combined—avoid overmixing to keep the cake tender.
5. In a clean, grease-free mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form.
6. Gradually add the remaining ½ cup sugar, beating on high until stiff, glossy peaks appear for that perfect meringue.
7. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the rest until no white streaks remain.
8. Pour the batter into the prepared tube pan. Tap the pan lightly to remove air bubbles.
9. Bake for 55–60 minutes, or until the top springs back when lightly pressed.
10. Invert the pan onto a bottle or heatproof funnel; let the cake cool completely before running a knife around the edges and removing it.

Expert Tips & Variations

• Orange Zest Twist: Add 1 tablespoon of fresh orange zest to the dry mix for a citrus aroma.
• Chocolate Chiffon: Substitute ¼ cup of the flour with cocoa powder for a chocolate version.
• Serving Suggestion: Dust with powdered sugar or top with whipped cream and fresh berries.

Nutritional Information (per serving)

264 kcal | 38 g carbs | 10 g fat | 5 g protein | 22 g sugar | 102 mg cholesterol | 303 mg sodium

Whether you’re celebrating a special occasion or simply craving an airy sponge cake, this chiffon cake never disappoints with its light-as-air texture and tender crumb.

Credit: Original recipe on Allrecipes.com