Here’s a classic chiffon cake recipe that’s light, fluffy, and delicious.
(Perfect for beginners and great for customizing with flavors like vanilla, lemon, or matcha.)
🌼 Classic Chiffon Cake Recipe
Ingredients
For the cake batter:
- 2 cups (240g) cake flour
- 1 ½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ¾ cup (180ml) vegetable oil
- ¾ cup (180ml) water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Instructions
1. Prepare Oven & Pan
- Preheat oven to 325°F (160°C)
- Use an ungreased 10-inch tube pan (important for the cake to climb up the sides)
2. Make the Dry Mix
In a large bowl, sift together:
- flour
- baking powder
- salt
- 1 cup sugar
3. Add Wet Ingredients
In another bowl, whisk:
- egg yolks
- oil
- water
- vanilla
Gradually whisk wet mixture into dry mixture until smooth.
4. Beat Egg Whites
In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add remaining ½ cup sugar and beat until stiff peaks form.
5. Fold Together
- Fold 1/3 of egg whites into batter to lighten it
- Gently fold in remaining egg whites until no streaks remain
6. Bake
- Pour into ungreased tube pan
- Bake 55–65 minutes or until a skewer comes out clean
7. Cool Upside Down
Immediately invert pan and cool completely upside down (helps keep it tall and fluffy).
Once cool, loosen edges with a knife and remove.
🎉 Enjoy!
Serve plain, dusted with powdered sugar, or with whipped cream and berries.
Want a flavor variation?
Tell me which one you want:
- 🍋 Lemon
- 🍓 Strawberry
- 🍵 Matcha
- 🍫 Chocolate
- ☕ Coffee
And I’ll customize the recipe!