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7 Secrets to Perfect Fluffy Chiffon Cake Every Time

Fluffy chiffon cake
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A light and airy chiffon cake with a soft texture and delicate flavor.

Ingredients

Scale
  • 1 1/2 cups cake flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7 large egg yolks
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 7 large egg whites
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Sift flour, sugar, baking powder, and salt into a bowl.
  3. In a separate bowl, whisk egg yolks, oil, water, and vanilla.
  4. Combine the wet and dry ingredients, mixing until smooth.
  5. In another bowl, beat egg whites and cream of tartar until stiff peaks form.
  6. Gently fold the egg whites into the batter.
  7. Pour the batter into an ungreased tube pan.
  8. Bake for 55-60 minutes or until a toothpick comes out clean.
  9. Invert the pan and let the cake cool completely before removing.

Notes

  • Do not grease the pan to help the cake rise properly.
  • Use room-temperature eggs for better volume.
  • Fold the egg whites gently to maintain airiness.

Nutrition

Find it online: https://bibodo.com/fluffy-chiffon-cake-recipe/