This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake. Check out my easy method of making this wonderful and special cake that fits any occasion.
What is chiffon cake?
Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It’s similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. This gives a richer and more flavorful taste to the cake, and there is no question of what to do with the leftover egg yolks. It’s also similar to a sponge cake which is basically just eggs, sugar, and flour, but there is oil added to the batter. This makes the texture of a chiffon cake more moist and silky which is why it’s my favorite type of cake out of the three. It’s a very light and simple, yet delicious cake. So it’s a nice change from all the heavy decadent desserts out there.
Why this recipe is so great:
Easy and no waste – There are many variations out there, but what I like about this recipe is that there are an even number of egg whites to egg yolks used, so there is no waste. I kept the flavoring simple with just vanilla, but you can add some lemon zest or a touch of almond extract as well. The rest of the ingredients are all your usual pantry staples. The method of this recipe is easier than most. The dry ingredients and all of the wet ingredients, except for the egg whites, are prepared in the same bowl. The meringue and the egg yolk batter are prepared using the same beaters. So there is no mixing of everything separately or using a bunch of different utensils.
Here are some reviews:
“Thank you so much for sharing this awesome recipe. I made this cake today and turned out so perfect!! My First time to make a Chiffon Cake but this recipe did not fail me. So thank you very much.” – Ana
“Thank you for a great recipe that is easy to follow with added bonus of a video. My family loved it. I had out of date cream of tartar so substituting 1 teaspoon of fresh lemon juice for the 1/2 teaspoon of cream of tartar. It worked well to whip the egg whites.” – Linda
How to make chiffon cake:
- You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center. Add the egg yolks, vegetable oil, water, and vanilla. Set aside.
- Beat the egg whites and cream of tartar together until stiff peaks form. Set aside.
- Using the same beaters, combine the egg yolk mixture until smooth.
- Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
- Pour the batter into an ungreased 10″ tube pan and bake at 325F for about 1 hour.
- Invert and let cool completely before unmolding.
Expert tips:
- Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach medium peaks (a tip that folds over), continue beating but check often and once you reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break and will be harder to fold.
- Fold in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.
- Do not grease your tube pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.
- Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Some tube pans have feet that you can flip and stand it on. You can also set the tube pan over a bottleneck or two drinking glasses like I did.
Substitutions:
- Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. You can make your own cake flour by mixing 2 cups of all-purpose minus 4 tablespoons mixed with 4 tablespoons of corn starch. If you don’t have cornstarch, you can use straight all-purpose flour in a pinch, but please note the texture of the cake won’t be as soft.
- Cream of tartar – You can substitute the 1/2 teaspoon of cream of tartar with 1 teaspoon of white vinegar or lemon juice.
- Tube pans – It’s best to use a 10″ tube pan with a removable bottom. The shape of a tube pan is perfect for the height of this cake and the hole in the center actually helps it bake evenly. If using a tube pan without a removable bottom, you can grease the bottom of the pan (not the sides) to make it easier to remove the cake. You can also bake this chiffon cake in two 8 or 9 inch round cake pans. Just make sure they are at least 3″ deep and grease only the bottom of the pans. Once the cakes are done, cool upside down on a cooling rack.
FAQ:
- How to store chiffon cake – You can cover it in a sealed airtight container or tightly wrap in saran wrap and store it at room temperature for 3-4 days.
- Can you freeze chiffon cake? Yes, you can. Place the cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Tightly wrap in a layer of saran wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
You might also like:
You can serve this cake as is or with some whipped cream and fresh fruit. You can also cut it horizontally and make it into a layer cake with your favorite frosting. The choice is yours; just enjoy and have fun with it.
DID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW.
PrintVanilla Chiffon Cake Recipe
This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 1 hour 20 minutes
- Yield: 12
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 cups (235g) cake flour
- 1&1/2 cups (300g) granulated sugar
- 1 tbsp (12g) baking powder
- 1 tsp (5g) salt
- 7 large egg yolks, room temperature
- 1/2 cup (125ml) vegetable oil
- 3/4 cup (188ml) cold water
- 1 tbsp (15ml) vanilla extract
- 7 large egg whites, room temperature
- 1/2 tsp (2g) cream of tartar
Instructions
- Preheat oven to 325F.
- Sift the first 4 ingredients into a bowl. Make a well and add the next 4 ingredients. Set aside.
- In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.
- Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.
- Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.
- Pour into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Let cool completely upside down. Unmold and serve. Slice using a serrated knife.
Notes
Leftovers can be stored in a sealed airtight container or tightly wrap in saran wrap and left at room temperature for 3-4 days.
You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. Tightly wrap in a layer of saran wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Tips:
- Beat your egg whites to stiff peaks – Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach medium peaks (a tip that folds over), continue beating but check often and once you reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break and will be harder to fold.
- Fold in stages – Start by folding in only 1/4 of the meringue into your egg yolk batter to lighten the density of the batter making it easier to combine the rest. Then fold in the remainder of the meringue in two equal parts using an under-and-over motion with your rubber spatula. Be gentle so you maintain as much of the air bubbles as possible.
- Do not grease your tube pan – The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.
- Cool upside down – As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Some tube pans have feet that you can flip and stand it on. You can also set the tube pan over a bottleneck or two drinking glasses like I did.
Substitutions:
- Cake flour – It’s best to use cake flour for the most tender and soft chiffon cake. You can make your own cake flour by mixing 2 cups of all-purpose minus 4 tablespoons mixed with 4 tablespoons of corn starch. If you don’t have cornstarch, you can use straight all-purpose flour in a pinch, but please note the texture of the cake won’t be as soft.
- Cream of tartar – You can substitute the 1/2 teaspoon of cream of tartar with 1 teaspoon of white vinegar or lemon juice.
- Tube pans – It’s best to use a 10″ tube pan with a removable bottom. The shape of a tube pan is perfect for the height of this cake and the hole in the center actually helps it bake evenly. If using a tube pan without a removable bottom, you can grease the bottom of the pan (not the sides) to make it easier to remove the cake. You can also bake this chiffon cake in two 8 or 9 inch round cake pans. Just make sure they are at least 3″ deep and grease only the bottom of the pans.
Keywords: chiffon cake recipe, easy chiffon cake, best chiffon cake, vanilla chiffon cake
Recipe adapted from Allrecipes.com.
This post was originally published on June 16th, 2016 and has been recently updated with more information and step-by-step photo instructions.
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Hi
I was wondering would I be able to bake this batter in a sheet pan
I’m not sure if you are referring to a 9×13″ sheet pan or a larger more shallow jelly roll type sheet pan. If you are referring to a 9×13″ sheet pan, then yes, adjust the baking time accordingly and don’t forget to cool upside down. As for a jelly roll pan, I’m not 100% sure, so I would say no. I hope that helps and please feel free to reply back if you have any further questions.
Can I bake this in a 9×13 glass pan?
I’ve never made it in a 9×13 glass pan before so I can’t guarantee the results. I would stick to a 10″ tube pan or two 8″ or 9″ deep round can pans. See my substitution notes above about tube pans. I hope that helps and please feel free to reply back if you have any further questions.
Thanks for this recipe,Lily! I made it and it was a hit. I love your page especially the tips that you give. They are very helpful for a beginner like me. This will be my baking bible from now on. I can’t wait for more new exciting recipes!
★★★★★
Aww, you’re very welcome and thank you for your kind words, Maria. You made my day!
I would love to make this chocolate using cocoa powder. How do you recommend I do this?
Here’s a great recipe for chocolate chiffon cake from Taste of Home: https://www.tasteofhome.com/recipes/chocolate-chiffon-cake/
It’s the one I use, except I don’t make the glaze. I hope you enjoy it!
Thanks for sharing this lovely recipe. It was easier than I thought. My only challenge was that it had a very tall dome. Please what do you think caused the dome… I’ll prefer flat cakes next time.thanks xoxo
Perhaps beat the egg whites a little less next time so you don’t get as much of a rise. I personally think a chiffon cake with a tall dome is beautiful.
Can this recipe be adapted into a pandan flavored chiffon cake? For example, could I substitute coconut milk instead of water, and pandan extract instead of vanilla extract?
Yes, I don’t see why not. Maybe only substitute 1/2 cup of water for coconut milk so it’s not too rich (so 1/2 coconut milk and 1/4 cup water). Let me know how it turns out:)
I made this Chiffon cake yesterday, cooled it overnight and came out beautifully!
★★★★★
I’m glad it came out beautifully for you and thank you for your review!
Is this chiffon cake comparable to a Chinese (Asian) Cakes? Also, what brand of cake flour did you use?
Hi Jen,
I use Robin Hood brand of cake flour which I think it’s a Canadian company, but any brand of cake flour should work. And yes, I would say this chiffon cake is comparable to Chinese cakes. That is probably why my Asian side of the family likes it so much, lol. Anyways, I hope that helps and please feel free to reply back if you have any other questions.
Hi, i would like to try to bake this in a 8inch round pan. This recipe is enough for a 8inch or too much.
How long would i need to bake it?
Do i remove from oven immediately after its done?
How long should it cool before i remove from pan.
Thank you 🙂
Hi Lisa,
This recipe is enough for two 8″ deep (3″ in depth) round pans or three 8″ shallow (2″ in depth) pans Grease only the bottom of the pans and bake for about 20 minutes or until it springs back when gently pressed. Remove from oven when the cake is done and let cool completely before removing it from the cake from the pan. I hope that helps and please feel free to reply back if you have any further questions. Enjoy!
If i leave the pan to cool completely before removing, wont it sink in?
Do i have to turn it upside down to cool?
Yes, cool it upside down on a cooling rack. Thank you for your questions and I hope you enjoy the cake!
I made this cake just now and took it out of the oven after 30 minutes and the pick cane out clean and the cake is fully cooked. And it collapsed 😔
★★★
I’m sorry to say but the cake was nowhere near fully cooked at 30 minutes and that’s why it collapsed. The top needs to be golden brown and in the oven for almost an hour. Please try baking it longer next time and feel free to reply back if you have any further questions. I’ll be glad to help!
Hi
I’m making a 33x22cm sheet cake, will double the recipe be enough?
How long should I bake it for?
Thanks
I actually don’t think you need to double this recipe for a 9×13″ pan. The recipe as is should be plenty. As for the baking time, I would check it at 30 minutes and gage it from there. Sorry, I don’t have a better answer as I’ve never baked a chiffon cake in a sheet pan before.
What if you’d like to flavor it? I’m looking to make a guava flavor as well as a couple other flavors. Do I need to omit something and add the flavoring instead or just add the flavoring. I intend on using about 2oz. of nectar for the flavoring not a extract.
Hi Cameron,
I would reduce the water by the same amount (2oz=60ml) of nectar you are planning on adding to keep the ratio of liquids the same, and reduce the vanilla to 1 tsp. I hope that helps and please feel free to reply back with any further questions.
Hi I’m about to try the recipe and was wondering why let it cool upside down?
Chiffon cake needs to cool upside down so the cake stretches down instead of collapsing. There also needs to be airflow underneath so condensation doesn’t form on the cake making it soggy. I hope that helps and please reply back if you have any further questions.
Hii.. I want to try out this recipe. It looks great ! I only have as few questions. Since I do not have cake flour can I use plain flour with the same measurement? Also is it granulated or caster sugar? And lastly, are the eggs used medium or large?
Thank you 🙂
Hi Alin,
You can make your own cake flour by mixing 1&3/4 cups all-purpose with 1/4 cup cornstarch. It should be granulated sugar and large eggs. Thank you for pointing that out. I’ve updated the recipe to include more details. Enjoy and have a great day!
I made it perfectly.Thank you for this recipe.
You’re very welcome! I’m glad it was perfect for you:)
Hi Lily whats wroong wd this iwasnt able to make a stiff peak wd my egg white?
Be patient, it takes time to beat egg whites to stiff peaks, especially if your egg whites were cold and not at room temperature.
How long did you beat them for, and was your egg whites cold?
What kind of milk do i need to use if i will not put cream of tartar?
Hi Daryl,
You don’t need milk in this recipe. You can substitute the cream of tarter with the same amount of white vinegar or lemon juice to help stabilize the beaten egg whites.
Can I use coloring to make cute characters cake? I love how your recipe looks simple and easy to make.
★★★★★
Hi Christina,
Thank you, and yes you can add a few drops of food coloring if you want to tint the cake. Please feel free to email me back if you have any other questions:)
Can I use a regular round baking pan to bake it in since I don’t have a tube pan?
You can, but just make sure it’s high enough as this chiffon cake almost double in height when it bakes. You can also divide the batter into 2 cake pans if your cake pans are shallow or line it with parchment paper around the parameter to compensate for the rise. I hope that helps and please feel free to email me back if you have any further questions.