Basic Chiffon Cake Recipe: Light, Fluffy, and Cloud-Like

If you’re searching for a basic chiffon cake recipe, this is the ultimate guide to mastering one of the lightest, fluffiest cakes you can bake at home. Chiffon cake combines the richness of a butter cake with the airy lightness of a sponge cake, thanks to whipped egg whites folded into an oil-based batter. The result is an incredibly soft, moist, and tender cake with a delicate crumb that practically melts in your mouth.

Unlike butter cakes, chiffon cake uses vegetable oil instead of butter, which keeps it moist even after refrigeration. The key technique is properly whipping the egg whites to stiff peaks and folding them in gently, giving the cake its signature height and cloud-like texture.

Why You’ll Love This Chiffon Cake Recipe

• Incredibly light and fluffy texture unlike any other cake
• Stays moist for days, thanks to the oil-based batter
• Neutral flavor base — easy to customize with different extracts or zest
• Impressive height and volume from whipped egg whites
• Perfect on its own or as a base for layered desserts

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Recipe Overview

Detail	Info
Prep Time	25 minutes
Cook Time	50 minutes
Total Time	1 hour 15 minutes
Servings	12 slices
Calories	220 kcal per slice
Difficulty	Moderate
Cuisine	American/Asian-influenced
Course	Dessert

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Ingredients

For the Chiffon Cake

• 2 ¼ cups (280g) cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (200g) granulated sugar, divided
• 7 large eggs, separated, room temperature
• ½ cup (120ml) vegetable oil
• ¾ cup (180ml) water
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon cream of tartar

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Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). Have an ungreased 10-inch tube pan ready — do not grease it, as the batter needs to cling to the sides to rise properly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cake flour, baking powder, salt, and half of the sugar (½ cup / 100g).

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth.

Step 4: Make the Batter Base

Pour the wet ingredients into the dry ingredients and whisk until smooth and well combined. Set aside.

Step 5: Whip the Egg Whites

In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining sugar (½ cup / 100g) and continue beating until stiff, glossy peaks form.

Step 6: Fold in the Egg Whites

Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

Step 7: Bake the Cake

Pour the batter into the ungreased tube pan and smooth the top. Bake for 45–50 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake Upside Down

Immediately invert the pan (most tube pans have built-in feet, or rest it on the neck of a bottle) and let the cake cool completely upside down. This prevents the cake from collapsing.

Step 9: Release and Serve

Once fully cooled, run a thin knife around the edges of the pan to release the cake. Slice and serve plain, or dust with powdered sugar.

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Tips for the Perfect Chiffon Cake

• Use an ungreased pan so the batter can cling to the sides and climb as it bakes.
• Make sure your mixing bowl and beaters are completely grease-free when whipping the egg whites, or they won’t reach stiff peaks.
• Fold gently and in stages to avoid deflating the whipped egg whites.
• Always cool the cake upside down to prevent it from sinking or collapsing.

Storage Instructions

Store the chiffon cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well, tightly wrapped, for up to 2 months.

Frequently Asked Questions

Why did my chiffon cake collapse after baking? This usually happens if the cake isn’t cooled upside down immediately, or if the egg whites weren’t whipped to stiff enough peaks.

Can I use all-purpose flour instead of cake flour? Yes, but for the lightest texture, substitute 2 tablespoons of cornstarch per cup of all-purpose flour to mimic cake flour.

Can I flavor this chiffon cake? Yes, add citrus zest, matcha powder, or cocoa powder to customize the flavor while keeping the same light texture.

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This basic chiffon cake recipe is a must-try for anyone who loves an ultra-light, fluffy cake with a moist, tender crumb that keeps beautifully for days.