Chiffon cake is the tall, light, cloud-like cake that looks like it came from a bakery. It combines the richness of an oil cake with the airiness of an angel food cake, so it is moist but very fluffy.
The secret is whipped egg whites folded into a simple yolk batter, then baking in an ungreased tube pan and cooling it upside down so it stays tall.
It is a lovely winter dessert with berries and whipped cream. For more classic cakes, try old-fashioned pound cake, magic custard cake, and gingerbread cake roll.
JUMP TO
- Why You’ll Love This Chiffon Cake
- What Is Chiffon Cake?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Chiffon Cake
- Expert Tips for Perfect Chiffon Cake
- Delicious Variations
- What to Serve with Chiffon Cake
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Chiffon Cake
Once you bake one chiffon cake, you will want to bake it again.
So Fluffy
Whipped whites make it light.
Stays Moist
Oil keeps it soft for days.
Simple Flavors
Vanilla and a touch of lemon.
Dairy-Free
No butter or milk needed.
What Is Chiffon Cake?
Chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman who kept his recipe secret for 20 years. His secret ingredient was vegetable oil.
It is lighter than butter cake but richer than angel food cake, because it uses both yolks and oil.
Ingredients
Yolk Batter
| Ingredient | Amount | Purpose |
|---|---|---|
| Cake flour, sifted | 2¼ cups | Tender crumb |
| Granulated sugar | 1 cup | Sweetness |
| Baking powder | 1 tablespoon | Lift |
| Salt | ½ teaspoon | Balance |
| Neutral oil | ½ cup | Moisture |
| Large egg yolks, room temperature | 6 | Richness |
| Cold water | ¾ cup | Liquid |
| Vanilla extract | 2 teaspoons | Flavor |
| Lemon zest | 1 teaspoon | Brightness |
Meringue
| Ingredient | Amount | Purpose |
|---|---|---|
| Large egg whites, room temperature | 8 | Airiness |
| Cream of tartar | ½ teaspoon | Stabilizes whites |
| Granulated sugar | ½ cup | Glossy meringue |
To Serve
| Ingredient | Amount | Purpose |
|---|---|---|
| Powdered sugar | 2 tablespoons | Dusting |
| Fresh berries | 1 cup | Garnish |
Kitchen Equipment
- 10-inch two-piece tube pan (ungreased)
- Stand mixer
- Large mixing bowls
- Sifter
- Large spatula
- Bottle to cool the cake upside down
Ingredient Tips
Cake Flour
It gives the softest crumb. Make your own with 2 cups flour minus 4 tablespoons, plus 4 tablespoons cornstarch.
Room Temperature Eggs
Whites whip higher when warm.
No Greasing
The batter must cling to the pan to rise.
How to Make Chiffon Cake
Step 1: Preheat
Heat the oven to 325°F with the rack in the lower third.
Step 2: Mix Dry
Whisk the cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
Step 3: Add Wet
Make a well and add the oil, yolks, water, vanilla, and zest. Whisk until smooth.
Step 4: Whip Whites
Beat the whites with cream of tartar to soft peaks. Slowly add ½ cup sugar and beat to stiff, glossy peaks.
Step 5: Fold
Fold one third of the meringue into the batter, then gently fold in the rest until no streaks remain.
Step 6: Bake
Pour into the ungreased tube pan and bake 50 to 55 minutes until golden and the top springs back.
Step 7: Cool Upside Down
Invert immediately onto a bottle neck and cool completely, about 1½ hours.
Step 8: Release and Serve
Run a thin knife around the edges and center, remove, dust with powdered sugar, and serve with berries.
Expert Tips for Perfect Chiffon Cake
Stiff but Not Dry
Over-whipped whites are hard to fold and deflate.
Fold Gently
Use a big spatula and a light hand.
Always Cool Inverted
Otherwise the cake collapses.
Delicious Variations
Orange Chiffon
Use orange juice instead of water and orange zest.
Chocolate
Replace ⅓ cup flour with cocoa powder.
Pandan
Use pandan extract and coconut milk.
Eggnog Chiffon
Use eggnog instead of water and add nutmeg for the holidays.
What to Serve with Chiffon Cake
Serve with whipped cream and berries, a spoon of cranberry sauce, or alongside coffee.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 3 days | Covered cake dome |
| Refrigerator | 5 days | Wrapped well |
| Freezer | 2 months | Wrapped slices |
Wrap well so it does not dry out.
Can You Make It Ahead?
Bake a day ahead and keep covered at room temperature.
Common Mistakes to Avoid
Greasing the Pan
The cake cannot climb and will sink.
Deflating the Whites
Heavy folding makes a dense cake.
Cooling Upright
The cake collapses.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 |
| Carbohydrates | 42g |
| Protein | 6g |
| Fat | 11g |
| Saturated Fat | 1g |
| Fiber | 1g |
| Sugar | 26g |
| Sodium | 230mg |
| Cholesterol | 90mg |
Estimate for 1 of 12 slices without toppings.
Frequently Asked Questions
What is the difference between chiffon cake and angel food cake?
Chiffon uses egg yolks and oil, so it is richer and moister. Angel food uses only whites and no fat.
Why did my chiffon cake collapse?
Usually from under-baking, greasing the pan, or not cooling it upside down.
Can I bake chiffon cake without a tube pan?
A tube pan is best. You can use two 8-inch round pans lined with parchment on the bottom only.
Can I use all-purpose flour?
Yes, but replace 4 tablespoons per 2 cups with cornstarch for a softer crumb.
How do I know when chiffon cake is done?
It is golden, springs back when pressed, and a skewer comes out clean.
Conclusion
Chiffon cake is tall, fluffy, and lovely all year long.
Bake one this weekend and enjoy a slice with berries and coffee.
PrintChiffon Cake: Tall, Light and Fluffy Classic Recipe
A tall, cloud-light vanilla chiffon cake made with oil, egg yolks, and stiffly whipped egg whites, baked in a tube pan and cooled upside down.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 slices 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Yolk Batter:
2¼ cups cake flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup neutral oil
6 large egg yolks, room temperature
¾ cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon zest
Meringue:
8 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
To Serve:
2 tablespoons powdered sugar
1 cup fresh berries
Instructions
Heat the oven to 325°F with the rack in the lower third.
Whisk the cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
Make a well and add the oil, yolks, water, vanilla, and zest. Whisk until smooth.
Beat the whites with cream of tartar to soft peaks. Slowly add ½ cup sugar and beat to stiff, glossy peaks.
Fold one third of the meringue into the batter, then gently fold in the rest until no streaks remain.
Pour into the ungreased tube pan and bake 50 to 55 minutes until golden and the top springs back.
Invert immediately onto a bottle neck and cool completely, about 1½ hours.
Run a thin knife around the edges and center, remove, dust with powdered sugar, and serve with berries.
Notes
Do not grease the pan.
Cool upside down.
Use room temperature eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
