Classic Airy Chiffon Cake
This light and fluffy chiffon cake is the perfect balance of airy texture and rich flavor.
recipesbynani.comThere is something so special about a classic chiffon cake. It is light enough to melt in your mouth, but it still has that lovely richness you expect from a great dessert. It truly is the best of both worlds.
My biggest tip for success is to beat your egg whites until they form stiff, glossy peaks. This is what gives the cake its signature height and clouds of softness. Don't rush this part and your cake will turn out beautiful every single time.
🧺 Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
👩🍳Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit and have an ungreased 10 inch tube pan ready.
- 2
Sift the flour, 1 cup of the sugar, baking powder, and salt together into a large mixing bowl.
- 3
Make a well in the center and add the oil, egg yolks, water, and vanilla. Beat until the mixture is smooth.
- 4
In a separate clean bowl, beat the egg whites and cream of tartar until soft peaks form.
- 5
Gradually add the remaining 1/2 cup of sugar to the whites while continuing to beat until stiff, glossy peaks form.
- 6
Gently fold one third of the beaten whites into the yolk batter to lighten it, then fold in the remaining whites carefully so you do not lose the air.
- 7
Pour the batter into your pan and bake for 55 to 60 minutes or until the top springs back when touched.
- 8
Invert the pan immediately and let it cool completely before running a knife around the edges to release the cake.
💡 Tips
Serve this cake with a dollop of fresh whipped cream and some seasonal berries. Store any leftovers in an airtight container at room temperature for up to three days to keep it soft.
Made this recipe? Let us know how it went.
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