Go Back
CHIFFON CAKE

CHIFFON CAKE

Chiffon Cake is a super soft and fluffy plain cotton cake. Flavored with vanilla and a bit of lemon zest, it's an impressive tall cake that can be served as it is, glazed or even matched with your favourite topping (whipped cream and fresh fruit, chocolate ganache, pastry cream...).
The difference between Sponge and Chiffon Cake, is that Chiffon Cake include vegetable oil, that makes its texture super soft, and a little leavening agent.
It's a very easy to make classic treat that you can customize with your favourite flavoring.
Try it, you don't regret it!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, British
Servings 12 Servings
Calories 285 kcal

Equipment

  • 25cm-10inch Chiffon Cake tube pan with removable bottom

Ingredients
  

  • 6 large egg yolks room temperature
  • 1 tsp lemon zest
  • 1 vanilla bean pot seeds or 1 tbsp vanilla extract
  • 200 g (1 cup) caster sugar I suggest to use fine sugar (not powdered), if you can't find it, go for a granulated one
  • 120 g (1/2 cup) water
  • 215 g (1+3/4 cup) all purpose flour
  • 25 g (2 tbsp) cornstarch
  • 1 tsp baking powder
  • Pinch of salt
  • 120 ml (1/2 cup) vegetable oil choose a vegetable oil low in flavor like sunflower seed oil, canola oil...
  • 6 (240 g) large egg whites room temperature
  • 1/2 tsp cream of tartar or few drops lemon juice
  • 100 g (1/2 cup) caster sugar I suggest to use fine sugar (not powdered), if you can't find it, go for a granulated one

Instructions
 

  • In a large bowl, place egg yolks, lemon zeest, vanilla, 200 g (1 cup) sugar, pinch of salt and mix until creamy.
  • Add water and combine.
  • Add sifted flour, cornstarch, baking powder and mix just until combined (don’t overmix!).
  • Add vegetable oil and mix just until combined. Set aside.
  • In a very large bowl, place room temperature egg whites, cream of tartar and mix with an electric hand mixer until white foamy. Start adding 100 g (1/2 cup) of sugar little by little and mix over high speed until firm and stiff peaks form.
  • In two times, gently combine about 1/3 of the egg whites mix in yolks mix. Then add in two times the yolks mix into the whites mix and gently fold using a spatula until well combined (don’t overmix).
  • Pour the batter into a 10inch-25cm tube pan with removable bottom (don’t grease or flour it!).
  • Bake in preheated oven at 170°C–340°F for about 45 minutes or until a toothpick comes out clean.
  • Cool the cake completely (about 2-3 hours) upside-down. That's the reason why you don't have to grease and flour your cake pan or the cake falls down when you place it upside down :P
  • Unmold the cake: run a knife around side and center tube of pan. Unmold the cake and invert on a serving plate. Run a knife around the bottom of pan, slightly twist it and remove the center tube from the cake.
  • Sprinkle with some vanilla powdered sugar (optional). Slice with a serrated knife and serve it with some whipped cream and fresh strawberries (optional).

Video

Notes

Store at room temperature wrapped in plastic wrap for about 2-3 days.