A chiffon cake is a light, airy cake that sits between a sponge cake and a butter cake—soft like a cloud but still rich and moist. It gets its texture from whipped egg whites and oil instead of butter.
🍰 Classic Chiffon Cake Recipe
🧾 Ingredients
- 1 cup all-purpose flour
- ¾ cup sugar (divided)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (separated)
- ¼ cup vegetable oil
- ⅓ cup water or milk
- 1 tsp vanilla extract
- ½ tsp cream of tartar (optional, helps stabilize egg whites)
👩🍳 Instructions
1. Prep
- Preheat oven to 160–170°C
- Do not grease your pan (helps the cake rise properly)
2. Mix yolk batter
- In a bowl, whisk egg yolks, oil, milk, vanilla, and half the sugar
- Add flour, baking powder, and salt
- Mix until smooth
3. Whip egg whites
- Beat egg whites (add cream of tartar if using)
- Gradually add remaining sugar
- Beat until stiff peaks form
4. Fold gently
- Fold egg whites into the yolk batter in 2–3 batches
- Be gentle to keep the air in the batter
5. Bake
- Pour into pan and bake for 45–55 minutes
- Turn the pan upside down immediately after baking to cool (prevents collapse)
✨ Tips for perfect chiffon cake
- Use room temperature eggs
- Don’t overmix after adding egg whites
- Cool upside down to maintain height
- Use a tube pan if possible for best structure
🍓 Variations
- Chocolate (add cocoa powder)
- Lemon/orange zest for a citrus twist
- Matcha for a green tea flavor
If you want, I can show you a 90-calorie chiffon-style mug cake version that matches your earlier post idea 👀
