Basic Chiffon Cake
A light, fluffy chiffon cake with delicate texture and subtle vanilla flavor, perfect for celebrations or afternoon tea, suitable for both beginners and experienced bakers.
Ingredients
Instructions
- Heat the oven to 325°F (160°C).
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl.
- Make a well in the center and add the oil, egg yolks, water, and vanilla.
- Beat until smooth with a spoon or electric beater on medium speed for 1 minute.
- In a large mixing bowl, add cream of tartar to the egg whites.
- Beat with a rotary beater until the whites form very stiff peaks, about 3 to 5 minutes on high speed.
- Gradually pour the egg yolk mixture over the beaten egg whites, folding gently with a rubber scraper until just blended.
- Do not stir vigorously. Pour the batter into a 9 x 3 1/2-inch tube pan, an 8 x 8 x 2-inch square pan, or a 10 x 5 x 3-inch loaf pan.
- Bake for 30 to 35 minutes in the square pan or 50 to 55 minutes in the loaf or tube pan.
- Turn the pan upside down and let it cool completely.
- Once cooled, loosen the cake around the sides with a spatula.
- Invert the pan and tap sharply on the table to loosen the cake.
- Remove the cake from the pan.
Nutrition & Diet Analysis (per serving)
541
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).