Looking for a cake that’s perfect for any celebration? This chiffon cake recipe is a favorite for children’s birthday parties. It’s light, fluffy, and versatile enough to serve with fruit or decorate with your favorite frosting.
Table of Contents
The Best Chiffon Cake Recipe
Notes on Ingredients
This recipe calls for simple ingredients, but each one plays a crucial role in achieving that perfect chiffon cake texture.
- Cake Flour: Sifted cake flour ensures a light and airy texture.
- White Sugar: Adds the right amount of sweetness.
- Baking Powder: Helps the cake rise and stay fluffy.
- Salt: Balances the sweetness.
- Eggs: Separate yolks and whites for the perfect mix of richness and airiness.
- Cold Water & Vegetable Oil: Keeps the cake moist.
- Vanilla & Lemon Extracts: Adds subtle flavors.
- Cream of Tartar: Stabilizes the egg whites.
How to Make Chiffon Cake
- Preheat the Oven: Preheat your oven to 325 degrees F (165 degrees C). Ensure your 10-inch angel food tube pan is grease-free by washing it in hot soapy water and drying well.
- Prepare the Dry Ingredients: Measure and sift the cake flour, sugar, baking powder, and salt into a bowl.
- Mix the Wet Ingredients: Make a well in the dry ingredients and add egg yolks, water, oil, vanilla extract, and lemon extract in the order listed. Do not beat yet.
- Beat the Egg Whites: In a separate, large bowl, beat the egg whites and cream of tartar until very stiff.
- Combine Mixtures: Using the same beaters, beat the egg yolk batter until smooth and light. Pour it slowly over the stiff egg whites. Gently fold the mixtures together with a rubber spatula; do not stir.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 55 minutes at 325 degrees F (165 degrees C). Increase the temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Cool the Cake: Invert the pan onto a wire rack and let it cool completely before unmolding.
How to Serve Chiffon Cake
This cake is incredibly versatile. Serve it plain, dusted with powdered sugar, or with a fresh fruit garnish. You can also frost it with your favorite frosting, such as the Williamsburg Butter Frosting recommended by Carol.
How to Store Chiffon Cake
Store your chiffon cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 256.35 kcal | 13% |
| Total Fat | 10.5 g | 15% |
| Carbs | 35.92 g | 14% |
| Sugars | 21.6 g | 24% |
| Protein | 4.6 g | 9% |
| Sodium | 306.77 mg | 15% |
| Fiber | 0.31 g | 1% |
| Saturated Fat | 1.9 g | 9% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 4.27 g | – |
| Polyunsaturated Fat | 3.83 g | – |
| Cholesterol | 93 mg | 31% |
| Calcium | 74.81 mg | 9% |
| Magnesium | 6.2 mg | 2% |
| Potassium | 72.45 mg | 2% |
| Iron | 1.88 mg | 13% |
| Zinc | 0.44 mg | 4% |
| Phosphorus | 86.29 mg | 12% |
| Vitamin A | 40.5 mcg | 5% |
| Vitamin C | 0 mg | 0% |
| Thiamin B1 | 0.17 mg | 15% |
| Riboflavin B2 | 0.2 mg | 14% |
| Niacin B3 | 1.23 mg | 8% |
| Vitamin B6 | 0.05 mg | 3% |
| Folic Acid B9 | 62.03 mcg | 31% |
| Vitamin B12 | 0.22 mcg | 9% |
| Vitamin D | 0.51 mcg | 10% |
| Vitamin E | 1.2 mg | 10% |
| Vitamin K | 9.53 mcg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Chiffon Cake
Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for its lower protein content, which helps achieve a lighter texture. However, in a pinch, you can use all-purpose flour but the cake may be slightly denser.
Why is my chiffon cake dense?
Ensure you beat the egg whites until very stiff and fold the mixtures gently. Overmixing can deflate the batter, leading to a denser cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. The cake should also spring back when lightly touched.
The Best Chiffon Cake Recipe
Ingredients
- 2 cups sifted cake flour
- 1 ½ cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 7 large eggs separated, divided
- ¾ cup cold water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
- Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.
- Beat egg whites and cream of tartar in a separate, large bowl until very stiff.
- Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.
- Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.
Enjoy this delightful chiffon cake recipe that’s sure to become a family favorite!