Light and airy homemade chiffon cake recipe makes an easy but delicious dessert that’s great on its own or paired with fruit and whipped cream!
Chiffon cakes are one of my favorite summer desserts. It’s just hard to beat their simple vintage deliciousness!
What is chiffon cake?
A chiffon cake has the light, airiness of an angel food cake. However, it’s made with egg yolks and oil, so the cake is richer than an angel food cake.
How do you make chiffon cake?
A chiffon cake is similar to an angel food cake in that it relies on beaten egg whites for a lot of its volume. Chiffon cakes also use baking powder to give the cake even more lift.
In addition to egg whites, the cake also has a mixture of egg yolks, water, and oil.
The egg whites are folded into the egg yolk mixture at the end to keep as much volume in the cake as possible.
What to serve with chiffon cake?
Chiffon cake doesn’t need a frosting. You can dust it with powdered sugar or keep it simple and leave it as-is.
The cake also pairs well with whipped cream and berries (or just about any other fruit).
More easy cake recipes!
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Chiffon Cake
Ingredients
- 7 egg whites from large eggs
- 1/2 teaspoon cream of tartar
- 1 ½ cups granulated sugar
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 egg yolks from large eggs
- 3/4 cup lukewarm water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat oven to 325 F.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites together with the cream of tartar.
- Gradually add 1/2 cup of the sugar; continue beating until egg whites form stiff peaks and are glossy. Set aside.
- In a large bowl, whisk together the remaining 1 cup sugar, flour, baking powder, and salt.
- In a separate medium bowl, beat together the egg yolks, water, oil, and extracts until pale yellow.
- Add the wet ingredients to the flour mixture, and beat until well-blended, about 1-2 minutes.
- Gently fold in the whipped egg whites.
- Gently pour the batter into an ungreased 10-inch tube pan.
- Bake the cake for 50-60 minutes, or until the top is golden brown and looks dry.
- Cool the cake upside down for 1 hour on a heat-resistant, thin-necked bottle before removing it from the pan.
- Dust cake with powdered sugar, if desired.
Jen says
Fantastic! This recipe was easy and really great. Everyone raved about how good this cake was. Thank you for the keeper!
Kate says
Thank you! I’m so glad you liked it! =)