Chiffon Cake Recipe

Chiffon Cake is the perfect blend of airy lightness and rich indulgence, a dessert that feels both elegant and comforting. Its delicate crumb, achieved by folding whipped egg whites into the batter, melts in your mouth with every bite. The subtle vanilla aroma pairs beautifully with a glossy glaze, adding a touch of sweetness without overwhelming the palate. Ready in just over an hour, this cake is surprisingly simple to make yet impressive enough for any occasion.

Each slice offers a harmonious balance of textures—soft, fluffy, and slightly moist—while the glaze provides a satisfyingly smooth finish. Packed with flavor yet not overly heavy, it’s a treat that satisfies both the sweet tooth and the desire for something refined. Whether for a celebration or a quiet afternoon, this Chiffon Cake is sure to delight.

Ingredients for Chiffon Cake

• 2 ¼ cups (250 g) cake flour
• 1 ¾ cups (350 g) granulated sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large eggs, whites and yolks separated
• ½ cup (118 ml) canola oil
• 1 cup (236 ml) orange juice (may substitute milk or water)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional)
• ½ teaspoon cream of tartar

Optional Glaze

• ½ cup (113 g) salted butter, melted
• 2 ¼ cups (280 g) powdered sugar
• 2-4 Tablespoons orange juice or milk, as needed

Step-by-Step Instructions

1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine cake flour, 1 ¼ cups (250 g) granulated sugar, baking powder, and salt. Whisk together until well mixed.
3. In a separate bowl, combine egg yolks, canola oil, vanilla extract, almond extract (if using), and orange juice (or milk/water). Beat until smooth and well combined.
4. Add the egg yolk mixture to the flour mixture and stir until thoroughly combined.
5. In a clean, dry, grease-free bowl, combine egg whites and cream of tartar. Use an electric mixer to beat on medium speed until foamy.
6. Gradually increase the mixer speed to medium-high and slowly add the remaining ½ cup (100 g) granulated sugar, about 1 Tablespoon at a time, mixing for 10 seconds after each addition.
7. Increase mixer speed to high and beat until the egg white mixture is thick, glossy, and forms stiff peaks.
8. Gently fold the egg yolk mixture into the egg whites using a spatula until the batter is smooth and fully combined.
9. Pour the batter evenly into an ungreased tube pan. Bake on the center rack for 50-55 minutes, or until the surface cracks appear dry.
10. Remove from the oven and immediately invert the pan onto a can or bottle. Let cool completely.
11. Once cooled, run a knife along the inside of the pan to release the cake. Turn it out onto a serving rack.

Optional Glaze Instructions

1. In a large bowl, combine melted butter and powdered sugar. Whisk until smooth.
2. Add orange juice or milk, starting with 2 Tablespoons, and mix until the glaze is smooth and drizzles easily off the whisk.
3. Pour the glaze evenly over the cooled cake. Let it set for about 30 minutes before slicing and serving.

Perfect Pairings: Sauce and Topping Ideas

While the optional glaze adds a sweet finish, consider pairing your Chiffon Cake with a dollop of whipped cream and fresh berries for a light, refreshing twist. For a citrusy kick, drizzle with a lemon curd or orange syrup. Chocolate lovers can top it with a ganache or dust it with cocoa powder for a decadent touch.

Storage Secrets: Keeping Your Cake Fresh

Store your Chiffon Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To prevent drying out, wrap it in plastic wrap before refrigerating. For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw at room temperature before serving.

Time-Saving Tips for Busy Bakers

To streamline the process, measure all your ingredients before starting and use a stand mixer for beating the egg whites. If you’re short on time, skip the glaze and simply dust the cake with powdered sugar. Prepping the pan and preheating the oven while mixing the batter can also save precious minutes.

Equipment Essentials: Tools for Success

A tube pan is crucial for this recipe, as it helps the cake rise evenly and maintain its structure. Ensure your mixing bowls and beaters are completely grease-free when whipping the egg whites. A spatula with a flexible edge is ideal for gently folding the batter without deflating the egg whites.

Recipe Variations: Make It Your Own

Experiment with different flavors by swapping the orange juice for lemon juice or coconut milk. Add a teaspoon of cinnamon or nutmeg to the flour mixture for a warm, spiced twist. For a nutty flavor, fold in finely chopped almonds or pistachios before baking. The possibilities are endless!

Chiffon Cake

Rahat

Chiffon Cake is the perfect blend of airy lightness and rich indulgence, a dessert that feels both elegant and comforting. Its delicate crumb, achieved by folding whipped egg whites into the batter, melts in your mouth with every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings 12 servings

Calories 483 kcal

Ingredients

  

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Chiffon Cake

• 2 ¼ cups cake flour (250 g)
• 1 ¾ cups granulated sugar (350 g) divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large eggs whites and yolks separated
• ½ cup canola oil (118 ml)
• 1 cup orange juice (236 ml) may substitute milk or water
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract optional
• ½ teaspoon cream of tartar

Glaze (optional)

• ½ cup salted butter (113 g) melted
• 2 ¼ cups powdered sugar (280 g)
• 2-4 Tablespoons orange juice or milk as needed

Instructions

 

• Preheat oven to 325F (165C).
• In a large bowl, combine flour, 1 ¼ cups (250g) granulated sugar, baking powder, and salt and whisk together.
• In a separate bowl, combine egg yolks, canola oil, extracts and orange juice (or milk or water) and beat very well until mixture is smooth and well-combined.
• Add the egg yolk mixture to the flour mixture and stir until mixture is thoroughly combined.
• In a separate large, clean, dry, and completely grease and moisture-free bowl, combine egg whites and cream of tartar. Use an electric mixer to beat on medium-speed until foamy. Gradually increase the mixer speed to medium-high and gradually add remaining ½ cup (100g) of granulated sugar, about 1 Tablespoon at a time, allowing about 10 seconds of mixing after each addition.
• Increase mixer speed to high and beat until egg white mixture is thick and glossy and you have reached stiff peaks.
• Add the egg yolk mixture to the egg whites and use a spatula to carefully fold the ingredients together until batter is smooth and completely combined.
• Pour evenly into an ungreased tube pan. Transfer to the center rack of 325F (165C) oven and bake for 50-55 minutes and any cracks on the surface appear dry.
• Remove from the oven and immediately invert onto a can or bottle.
• Allow to cool completely before running a knife along the inside of the pan to release the cake from the pan and then turning it out onto a serving rack. If desired, top with glaze before serving.
• Glaze
• Combine melted butter and powdered sugar in a large bowl. Whisk together until smooth. Mixture will be stiff, add orange juice (or milk) starting with 2 Tablespoons, and add more as needed until you have a smooth glaze that drizzles smoothly off the whisk.
• Pour evenly over cooled cake. Allow glaze to set (about 30 minutes, though this can vary depending on the specific thickness of your glaze) before slicing and serving.

Nutrition

Calories: 483kcalCarbohydrates: 71gProtein: 6gFat: 20gSaturated Fat: 6gCholesterol: 113mgSodium: 351mgPotassium: 124mgFiber: 1gSugar: 53gVitamin A: 413IUVitamin C: 10mgCalcium: 72mgIron: 1mg

Keyword baking, cake, chiffon, dessert, fluffy

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