Learn how to make the best chiffon cake recipe with a soft, fluffy, and airy texture. This easy bakery-style chiffon cake is perfect for birthdays, merienda, and special occasions. This is the only chiffon cake recipe you need. I promise this yields a delicious, fluffy cake you can be proud to serve.
Flavor Variations
You can easily customize a chiffon cake with different flavors:
- Ube chiffon cake
- Pandan chiffon cake
- Chocolate chiffon cake
- Orange chiffon cake
- Mocha chiffon cake
Soft & Fluffy Chiffon Cake Recipe
There’s something timeless about a homemade chiffon cake. Light, airy, and delicately soft,’bakery quality’ brings back memories from my childhood. When I was in the Philippines, we did not have an oven, so whenever there was a birthday or a special occasion, we ordered a cake from a small neighborhood bakery. This small-scale bakery makes delicious cakes, and its best-selling product is the chiffon cake. They also have the best customer service. We order the night before, and you can pick it up by 11 AM, hot and ready to serve.
Now here in the USA, I can make my own cake whenever I want, and that’s what I do now- bake cake whenever there’s an occasion.
Why You’ll Love This Recipe
- Soft and fluffy texture
- Moist and light crumb
- Easy recipe for beginners
- Perfect for any occasion
- Great base for different flavors
What Is Chiffon Cake?
Chiffon cake is a light sponge-style cake made with vegetable oil and whipped egg whites. Unlike butter cakes, chiffon cakes stay soft, airy, and moist. Its delicate texture makes it one of the most loved bakery cakes around the world.
Ingredients
Dry Ingredients
- Cake flour
- White Granulated Sugar
- Baking powder
- Salt
Wet Ingredients
- Egg yolks
- White Granulated Sugar
- Canola oil
- Vanilla
Meringue
- Egg whites
- Cream of tartar
- White Granulated Sugar
Tips for the Best Chiffon Cake
- Use room-temperature eggs
- Do not grease the pan
- Fold gently to keep air bubbles intact
- Cool upside down to prevent collapse
- Use cake flour for the softest texture
- Why did my chiffon cake sink?
This can happen due to underbaking, overmixing, or improper cooling of the cake.
Can I use all-purpose flour?
Yes, but cake flour gives a softer and lighter texture.
How do I store it?
Store in an airtight container at room temperature for up to 3 days.
Equipment
- 1 Tube Pan 8 inch
- 1 wire whisk
- 1 spatula
Ingredients
- 6 large Egg Yolks
- 1 cup Cake flour
- 1 tsp Baking Powder
- 1/2 cup Canola Oil
- 2 tbsp White Granulated Sugar
- 1 tsp Vanilla Extract
Meringue
- 6 large Egg whites
- 1 tsp Cream of Tartar
- 1/2 cup Granulated Sugar
Instructions
- Preheat oven to 320 F
- Place canola oil in a medium-sized bowl and add in the granulated sugar. Mix using a wire whisk until smooth. Add the cake flour and the baking powder. Mix using a spatula. When mix in, add the egg yolks. Mix until no lumps.
Meringue
- Place the egg whites in an electric mixing bowl. Attach whisk attachment and mix on medium until frothy. Add the cream of tartar. Mix on high for one minute and add the sugar in three intervals. Two minutes on each intervals.
- Mix on high until it forms stiff peaks. Please refer on the photo.
- Remove the bowl.
MIXING THE BATTER
- Add about a cup of meringue into the yolk mixture. Gently fold the mixture using a spatula. Digging the mixture from the bottom to the top and mix until there are no white streaks. Add this mixture to the egg whites and very gently mix until there's no white streaks. It is very important not to overmix since you don't want to lose the air bubbles.
- Transfer this to an ungreased, parchment-lined 8-inch round tube pan.
- Bake in a 320 F preheated oven for 40 to 45 minutes. Don't open or check the cake after 35 minutes. After 35 minutes, you can check it by gently pushing the cake down and if it springs back, it is done. You can also use a chopstick to test. Poke the cake with it and if there are some batters, bake some more. In my experience, the cake is done after 38 to 40 minutes.
Cool the cake
- When the cake is fully baked, let is sit on the counter for five minutes, and flip it to cool down.
- Gently remove the cake from the pan.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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