This is an old-fashioned chiffon cake it is tall and fluffy while being soft and springy. It is delicious on its own, topped with powdered sugar or cream of your choice. Sift flour, granulated sugar and baking powder into a mixing bowl then give it a quick whisk, and set it aside. Separate 7 egg whites from the yolks one at a time. Add the egg whites into a clean bowl of your stand mixer.

Into the bowl with the egg yolks, add three-quarters of a cup of water, vanilla extract and half a cup of vegetable oil. Whisk it up until it’s nice and smooth then add it into the dry ingredients and mix it until it’s just combined. Set it aside and start working on the egg whites.

Add half a teaspoon of cream of tartar into the egg whites and mix it on high speed for 6 minutes until stiff peaks form. Take about a quarter of the egg whites. Fold it into the cake batter until it is mixed in then add the rest of the egg whites and continue to fold it in. Continue to fold it until the mixture is incorporated and smooth.

Carefully pour the batter into the cake pan and run a small kitchen knife into the cake to remove any of the air bubbles trapped in the batter. Bake in a 325F preheated oven for 60 minutes. After about 15 minutes, you can open the cake make a start-shaped insertion (Optional) on the cake and let it continue baking.

Once baked, let the cake cool upside down then take it off the pan and dust it with powdered sugar then serve. You can also serve it with whipped cream or your favourite berries. Enjoy.


  • 1¾ cups (210g/ 7.4Oz)cake flour
  • 1¼ cups (250g/ 8.8Oz)granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 7 large egg yolks at room temperature
  • ¾ cup (180ml) cold water
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 7 large egg whites at room temperature
  • ½ teaspoon cream of tartar