Chiffon Cake on a galvanized steel platter

Chiffon Cake

Light and airy chiffon cake recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 18 pieces
Calories 192kcal
Author I Heart Eating


  • 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


  • 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.


Serving: 1piece | Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 152mg | Potassium: 119mg | Sugar: 16g | Vitamin A: 70IU | Calcium: 38mg | Iron: 0.3mg