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–+ servings

Chiffon Cake

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!
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 35 minutes
Servings: 14 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
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