Classic Chiffon Cake Recipe

This delightful cake is known for its fluffy texture and moist crumb, making it a favourite for any occasion. In this detailed recipe, we will guide you through the steps to create the perfect chiffon cake from scratch. Preheat your oven to 325°F (165°C). Do not grease the pan as the batter needs to cling to the sides for proper rising. In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.

Make a well in the centre and add the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth and well combined. In a separate large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating on high speed until stiff peaks form. Gently fold the egg yolk mixture into the beaten egg whites.

Be careful not to deflate the egg whites. Fold until the mixture is fully combined and no streaks remain. Pour the batter into an ungreased 10-inch tube pan. Use a spatula to smooth the top. Bake for 55-60 minutes, or until the top springs back when lightly touched and a toothpick inserted into the centre comes out clean. Immediately invert the pan onto a bottle or a funnel and let it hang upside down to cool completely.

This helps maintain the cake’s structure and prevents it from collapsing. Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake. Carefully remove the cake from the pan. Slice and serve your Classic Chiffon Cake plain or with a dusting of powdered sugar, fresh fruit, or a dollop of whipped cream.

Tips for the Best Chiffon Cake;

Room Temperature Ingredients: Ensure that your eggs are at room temperature for better volume.
Sifting: Sift the flour to keep the cake light and airy.
Folding Technique: Gently fold the batter to maintain the airiness of the beaten egg whites.
Cooling: Cooling the cake upside down is crucial to prevent it from collapsing.