Light as a cloud and incredibly fluffy, the Chiffon Cake is one of the most beloved cakes for its airy texture and delicate flavor. Born in the United States in the ’20s, it has become a timeless classic thanks to its soft batter like a chiffon – from which it takes its name – and its extraordinary versatility. Perfect as a breakfast cake, ideal as a base to fill or glaze, it captures with its lightness and citrus scent. In this recipe, I’ll guide you step by step to achieve a Chiffon Cake that is incredibly tall, perfectly moist, and with a flawless cut, just like those in American bakeries. Prepare the central hole pan… let’s start baking! 🍰✨
Here are more pantry cake recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: New Year, Autumn, Winter and Spring
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 6 egg yolks (large)
- 340 egg whites
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 packet baking powder
- 1 tsp cream of tartar
- 1 pinch salt
- to taste vanilla flavor
- to taste lemon zest
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Pan with hole
Steps
Prepare the ingredients
Separate yolks and whites into two large bowls.
Sift together flour, baking powder, and salt.
Preheat the oven to 320°F (static).Prepare the yolk batter
In a bowl, mix the yolks with the oil, water (or juice), and vanilla.
Also add the citrus zest. Do not mix!!Beat the egg whites
Start beating the egg whites at medium speed.
When they begin to foam, add the cream of tartar (or a few drops of lemon).
Continue beating until you achieve a stable but soft meringue that forms slightly curved peaks.Combine the mixtures
Gradually incorporate the sifted flour mixture and stir until you obtain a smooth, lump-free batter.
Add 1/3 of the meringue to the yolk mixture to soften it.
Then gently fold in the remaining meringue with upward movements, without deflating it.Pour into the pan (ungreased!)
Transfer the batter into the chiffon cake pan with a central hole.
Lightly level the surface without tapping the pan (to retain air).Bake
Bake in a static oven at 320°F for 50–55 minutes, then increase to 340°F for another 10 minutes.
The cake is ready when a skewer comes out completely dry.
Cool upside down
This is the most characteristic part:
Remove the chiffon cake from the oven and immediately invert the pan by placing the central hole over a bottle or resting it on the feet (if present).
Let it cool completely upside down: this prevents deflation and keeps the cake tall and fluffy.
Unmold and serve
Run a thin spatula along the edges and bottom to release the cake.
Transfer to a serving plate.
Dust with powdered sugar or glaze as desired.
Useful tips
Never grease the pan: the cake must “climb” the walls.
Use room temperature eggs for a more stable whip.
If you want a more fragrant chiffon, replace the water with orange juice.
For a cocoa version, replace 30 g of flour with 30 g of unsweetened cocoa.
