5 from 92 votes
Chiffon Cake
Chiffon Cake is a light, airy cake made with a combination of cake flour, sugar, eggs separated into yolks and whites, vegetable oil, and vanilla. The batter is carefully folded with whipped egg whites, then baked in an ungreased tube pan to yield a tender, springy texture with a delicate crumb.
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 room temperature, yolk
- ¾ cup water 180mL, cold
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large egg room temperature, white
- 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
- Sift dry ingredients thoroughly to aerate and avoid lumps for fluffiest cake.
- Use a kitchen scale to weigh flour; if unavailable, fluff then spoon flour into cup before leveling.
- Avoid over-mixing to prevent tough texture from gluten overdevelopment.
- Separate eggs when cold, then allow whites to reach room temperature for easier whipping.
- Fold egg whites gently with a cutting motion to preserve air bubbles and height.
- Ensure no moisture in mixer while whipping whites to achieve stiff peaks.
- Serve with powdered sugar, whipped cream, or berries if desired.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 servings
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.