5.0 from 162 votes
Chiffon Cake
Soft and tender, this Chiffon Cake has a wonderful airiness and sweetness to it, making it a crowd-pleasing classic. All you need are a few simple pantry staples, and you can enjoy this cake in no time.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 326 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1¾ cups cake flour (210g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 7 large egg yolks room temperature
- ¾ cup cold water 180mL
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large eggs whites room temperature
- ½ teaspoon cream of tartar
Instructions
- Position an oven rack to the lowest level and preheat the oven to 325F.
- In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Add egg yolk mixture to flour mixture, whisking until well combined.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased 10-inch tube pan. Run a butter knife gently through the batter to release any potential air pockets.
- Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. (Take should spring back when gently poked with your finger.) Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
Cup of Yum
Notes
- For the fluffiest cake, do not skip sifting your dry ingredients. Sifting will aerate them and remove any possible lumps in the dry ingredients.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Avoid over-mixing as you risk over-developing the gluten in the batter leading to a tough, dry, and dense cake.
- Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
- If you don’t want to garnish with powdered sugar, add dollops of whipped cream and berries.
- When folding in the egg whites, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.
- When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
347mg
(14%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
172IU
(3%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 347mg | 14% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 172IU | 3% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.