Chiffon Cake Recipe

Chiffon Cake Recipe

Ingredients:

• 1 ¾ cups (220g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
• 1 cup (200g) granulated sugar (divided: ¾ cup + ¼ cup)
• 1 tbsp baking powder
• ½ tsp salt
• 7 large eggs, separated
• ½ cup (120ml) vegetable oil
• ¾ cup (180ml) water (room temperature)
• 1 tsp vanilla extract
• ¼ tsp cream of tartar (for stabilizing egg whites)

Instructions:

In a large mixing bowl, whisk the flour, baking powder, salt, and ¾ cup of the sugar until well combined. Create a well in the center and add in the egg yolks, oil, water, and vanilla extract. Mix until smooth and lump-free.

In a separate clean bowl, beat the egg whites and cream of tartar until frothy. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.

Gently fold the meringue into the yolk batter in three parts, folding just until combined to keep the batter airy.

Pour into an ungreased 10-inch chiffon or tube pan. Tap gently on the counter to remove air bubbles.

Bake in a preheated oven at 325°F (165°C) for 50–60 minutes or until the top springs back when lightly touched and a skewer comes out clean.

Immediately invert the pan upside down (over a bottle or cooling rack) and let it cool completely in the pan.

Once cooled, run a knife around the edges to release the cake.