Chiffon Cake

Light and airy traditional chiffon cake recipe. This classic chiffon cake recipe is made with pantry staples and is so easy to make!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings pieces

Calories 192kcal

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.
7 egg whites, 1/2 teaspoon 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.
2 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt
In a separate medium bowl, beat together the egg yolks, water, oil, and extracts until pale yellow.
5 egg yolks, 3/4 cup lukewarm water, 1/2 cup vegetable oil, 1 tablespoon vanilla extract, 1/4 teaspoon almond extract
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.

Cake flour: Cake flour helps to make this a delicate cake. You can make a homemade cake flour substitute if you don't have cake flour. If you choose to substitute all-purpose flour for the cake flour, the cake won't be as light and fluffy.
Nutrition values are estimates.