How to Make a Chiffon Cake
Ingredients You’ll Need
7 fresh eggs, separated
1 cup granulated sugar
½ cup vegetable oil
¼ cup water
1 teaspoon vanilla extract
1¾ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
The ingredients are straightforward, but the magic lies in how you handle them. It’s similar to how simple ingredients in our easy crepes transform into something exquisite when treated carefully.
Step by Step Guide to Making Chiffon Cake
1: Preheat and Prep
Preheat your oven to 325°F (165°C).
Line the bottom of a 10 inch tube pan with parchment paper. Do not grease the pan the batter needs to cling to the sides to rise properly.
2: Make the Yolky Base
In a large bowl, whisk together the egg yolks and ¾ cup of the sugar until thick and pale.
Add the vegetable oil, water, and vanilla extract, mixing until smooth and fully combined.
3: Sift and Fold
Sift the cake flour, baking powder, and salt directly into the wet mixture.
Gently whisk until smooth. Take your time to avoid lumps but do not overmix.
4: Beat the Egg Whites
In a separate clean bowl (absolutely free of any grease), beat the egg whites until frothy.
Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form glossy and firm, but not dry.
5: Fold Carefully
Fold one third of the beaten egg whites into the batter to lighten it.
Gently fold in the remaining egg whites in two more additions, being careful not to deflate the air bubbles.
6: Bake and Cool
Pour the batter into the prepared tube pan and smooth the top.
Bake for 55-60 minutes until golden and a toothpick inserted into the center comes out clean.
Immediately invert the pan onto a cooling rack and let the cake cool completely upside down before removing.
