Recipes | Desserts | Cake & Cupcakes | Chiffon Cake
Author by Amanda Davis on Updated on
5 from 13 votes
A tall, soft, and springy chiffon cake makes the perfect addition to any and all dessert tables, especially when dusted with powdered sugar and served with fresh cream and berries!
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Jump to Recipe
This gorgeous all-occasion chiffon cake is made with pantry staple ingredients. The pillowy magic in this cake comes from the aerated eggs which leave you with a tender and oh-so-soft crumb.
Why this recipe works
Chiffon cakes are made with a much higher ratio of eggs in the batter compared to a traditional sponge cake. Beating all of the air into the egg whites produces a very light, airy cake similar to an angel food cake. Using vegetable oil in chiffon cake instead of butter aids in the fluffy, spongey texture that pairs well with fresh berries and whipped cream.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE FLOUR – Cake flour is great for light and fluffy cakes, whereas all-purpose is better for denser baked goods. I recommend sticking to cake flour for this recipe.
EGG – Egg whites should be at room temperature when whipping for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly. You do not want to under-whisk the egg whites, as the cake relies on it for its spring-like texture. On the other hand, over-whisking the egg whites can lead to an overly dense cake. You’re looking for a meringue-like mixture with stiff peaks.
CREAM OF TARTAR – This helps stabilize and quickens the formation of air bubbles when whipping egg whites, therefore they do not fall flat or collapse when whipping.
How to Make Chiffon Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 325°F.
- In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
- Beat together oil, milk, extracts, and egg yolks until foamy.
- Whisk the egg whites and cream of tartar until stiff peaks form (about 6 minutes) in the bowl of a standing mixer.
- Gently stir the foamy egg yolk mixture into the flour mixture.
- Use a spatula to fold the egg whites (1⁄3 at a time) into the batter. Be careful not to over-stir so that you preserve the air in the egg whites.
- Transfer the batter to a 10-inch tube pan or angel food cake pan. Do not grease the pan, as the batter will cling to the sides of the pan to gain its height.
- Bake for approximately 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
- Cool UPSIDE DOWN. Angel food cake pans have little metal “feet” on the top of the pan for standing the cake upside down. You can also invert the pan onto the neck of a wine bottle. Cool for at least 30 minutes upside down. You can cool it completely.
- Loosen the sides of the cake from the pan by running a small spatula or knife around the edges. Turn out the cake onto a serving platter.
- Dust with powdered sugar and serve with whipped cream and/or fresh berries.
Frequently Asked Questions & Expert Tips
How do you store chiffon cake?
Store your chiffon cake covered or in a cake container, at room temperature for up to 5 days.
Can you freeze it?
Yes, you can freeze this cake. Allow the cake to fully cool before wrapping with plastic wrap followed by a layer of aluminum foil. Do not dust with powdered sugar, save that for serving. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight. You can also freeze individual slices following the same steps, adding a ziptop bag after the plastic wrap and aluminum foil.
Why use a tube pan for chiffon cake?
Chiffon cakes are baked in a tube pan, which is pretty important for the structure of an egg-based cake. The tube pan allows the batter to cling to the side of the pan, giving it plenty of room to rise and will also allow you to cool the cake upside down. Cooling the chiffon cake upside down helps the cake to cool while keeping all the bubbles and air in the cake rather than it becoming condensed by gravity during cooling.
Serving Suggestions
Dust your chiffon cake with powdered sugar if desired or top with a simple powdered sugar glaze. Serve with fresh whipped cream and berries such as raspberries, blueberries, blackberries, or strawberries. Enjoy at room temperature.
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Chiffon Cake
A tall, soft, and springy chiffon cake makes the perfect addition to any and all dessert tables, especially when dusted with powdered sugar and served with fresh cream and berries!
5 from 13 votes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dessert
Cuisine: American
Servings: 12 servings
1 hour hr 5 minutes mins
Calories: 306
Author: Amanda Formaro
Ingredients
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 7 large eggs separated into yolks and whites. At room temperature *
- 1/2 teaspoon cream of tartar
- powdered sugar for dusting, optional
Things You’ll Need
Before You Begin
- Egg whites should be room temperature when whipping for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly.
- Cooling the chiffon cake upside down allows the cake to cool while keeping all the bubbles and air in the cake rather than it becoming condensed by gravity during cooling.
- It’s important that you do not grease the pan – the batter will grab onto the sides and center tube of the pan and “climb” to gain a lot of height in the oven. Then while cooling, it’s important that the cake maintains its cling so that it can cool upside down.
Instructions
Preheat the oven to 325°F.
In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
Beat together oil, milk, extracts, and egg yolks until foamy.
Whisk the egg whites and cream of tartar until stiff peaks form (about 6 minutes) in the bowl of a standing mixer.
Gently stir the foamy egg yolk mixture into the flour mixture.
Use a spatula to fold the egg whites (1⁄3 at a time) into the batter. Be careful not to over-stir so that you preserve the air in the egg whites.
Transfer the batter to a 10-inch tube pan or angel food cake pan. Do not grease the pan, as the batter will cling to the sides of the pan to gain its height.
Bake for approximately 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
Cool UPSIDE DOWN. Angel food cake pans have little metal “feet” on the top of the pan for standing the cake upside down. You can also invert the pan onto the neck of a wine bottle. Cool for at least 30 minutes upside down. You can cool it completely.
Loosen the sides of the cake from the pan by running a small spatula or knife around the edges. Turn out the cake onto a serving platter.
Dust with powdered sugar and serve with whipped cream and/or fresh berries.
Nutrition
Serving: 1serving (1 slice) | Calories: 306cal | Carbohydrates: 42g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 146mg | Potassium: 207mg | Fiber: 1g | Sugar: 26g | Vitamin A: 183IU | Calcium: 82mg | Iron: 1mg
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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As an avid baker and enthusiast with a deep understanding of the intricacies of baking, especially in the realm of cakes and desserts, I find myself well-versed in the art of creating delicate and flavorful confections. My extensive experience in the kitchen has allowed me to explore various baking techniques, and chiffon cakes happen to be one of my specialties.
In the article presented, Amanda Davis beautifully captures the essence of crafting a perfect chiffon cake. I appreciate her attention to detail and the scientific principles behind each ingredient and step. Now, let's delve into the key concepts and components highlighted in the article:
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Chiffon Cake Overview:
- The chiffon cake is described as tall, soft, and springy, making it an excellent addition to any dessert table.
- Emphasis is placed on dusting the cake with powdered sugar and serving it with fresh cream and berries.
-
Recipe Insights:
- The unique texture of chiffon cakes is attributed to a higher ratio of eggs in the batter compared to traditional sponge cakes.
- Vegetable oil, instead of butter, is used to contribute to the fluffy and spongey texture that complements fresh berries and whipped cream.
-
Ingredients and their Roles:
- Cake Flour: Preferred for its ability to create light and fluffy cakes compared to all-purpose flour, which is better for denser baked goods.
- Eggs: Egg whites play a crucial role. They need to be at room temperature, and the process of beating air into them results in a light and airy cake.
- Cream of Tartar: Included to stabilize and expedite the formation of air bubbles when whipping egg whites, preventing them from falling flat.
-
Step-by-Step Process:
- Sifting together cake flour, sugar, baking powder, and salt sets the foundation for the dry ingredients.
- Beating a mixture of oil, milk, extracts, and egg yolks creates a foamy consistency.
- Whipping egg whites with cream of tartar until stiff peaks form is crucial for the cake's spring-like texture.
- Gently folding the foamy egg yolk mixture into the flour mixture maintains the desired airiness.
- Carefully incorporating the egg whites into the batter without over-stirring preserves the air in the egg whites.
-
Baking and Cooling:
- The use of a tube pan is highlighted as essential for the structure of an egg-based cake.
- Cooling the chiffon cake upside down helps maintain its light and airy texture by preventing the collapse of air bubbles during cooling.
-
Storage and Serving:
- Chiffon cakes are recommended to be stored covered at room temperature for up to 5 days.
- Freezing is possible, with specific instructions to ensure optimal results.
- Dusting with powdered sugar, serving with whipped cream, and pairing with fresh berries are suggested serving options.
This comprehensive guide by Amanda Davis provides not only a delightful recipe for a chiffon cake but also valuable insights into the science and art of creating a dessert that is both visually appealing and palate-pleasing.
