Chiffon Cake Recipe
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Chiffon Cake Recipe | Baking Basics

Easy Chiffon Cake Recipe: Tender and light cake that is delicate in flavor. It’s a light and air-y cake that is perfect for any celebration. The texture is soft and spongy, very similar to angel food cake. Pairs well with any type of frosting or whipped cream.

Chiffon Cake Recipe


In fancy baker words, chiffon cake is a type of foam cake. That means whipped egg whites is added to the batter for volume and soft texture.

It’s similar to a sponge cake recipe, EXCEPT it contains a chemical leavener: baking powder. Why? For extra volume. Sponge cakes, like angel food cake, are made with no chemical leavener.

Want to know more about chemical leaveners? Read my baking soda versus baking powder blog post.

Traditional chiffon cakes are baked in a chiffon cake pan. It looks like a round pan with a round pole in the middle. Browse here on Amazon. BUT, you can really bake it any pan. I used a round 8 inch round, 3 inch high pan. Feel free to use a tube pan or a pan with a removeable bottom.

Chiffon Cake Recipe
Chiffon Cake


Buy pure aluminum pan, without non-stick coating: the cake will rise on the sides. You will get a nice and tall cake.

Get a 3 inch high round cake: The cake batter won’t overflow. The recipe fits a perfect 3 inch high and 8 inch round cake pan.

Do NOT grease your pan. You want the batter to grow tall!

Line the bottom of your cake pan with parchment paper

Here is the exact cake pan I used on Amazon: Magic Lime 8 inch Round

8 inch round cake pan
Top of pan
8 inch round cake pan
Bottom of pan
8 inch round cake pan
3 inch in height


Cook the cake upside down. This will make sure the cake will not deflate.

Whip the egg whites until stiff peak. THEN, add the sugar and cream of tarter. Whip a little longer, about 3-ish minutes.

Prep all of your ingredients ahead of time.

Chiffon Cake Recipe
Cooled Chiffon Cake


Greasing your cake pan: this will make the cake not rise

Moving the cake pan while it is baking in the oven: this will cause the cake to deflate

Under whipping the egg whites: this will cause the cake not to rise

Folding the egg whites in too fast: this will cause the batter to deflate


Prep three bowls first. One for the egg whites, second for the dry ingredients, and third for the wet ingredients.

Make sure you blend the wet ingredients and dry ingredients 100%! THEN, fold in the egg whites.

Whip the egg whites on medium speed until nice and foamy. This will only take about 5-7 minutes. Stop the mixer, and add the sugar and cream of tarter. Whip again for 3 minutes until blended. The peaks should be “stiff” and not deflate.


Chiffon cake pairs well with almost any frosting, fruit, or sweet additions. Here is a list of sweet stuff to add to your cake

  • Whipped cream, homemade or pre-made
  • Fresh summer berries, like sliced strawberries, blueberries, or blackberries
  • Buttercream, any flavor or any type
  • Chopped nuts, lie pecans or walnuts
  • Vanilla ice cream
  • Berry sorbet, any flavor or brand

Chiffon Cake Recipe | Baking Basics

Recipe by Kimm Moore Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time






  • 2 cups all purpose flour

  • 2 teaspoon baking powder

  • 1/4 teaspoon fine salt

  • 6 egg yolks

  • 1 cup white sugar

  • 1/2 cup veg oil (or any neutral oil)

  • 1/4 cup water

  • 2 tablespoon lemon juice (fresh or bottled)

  • 1 teaspoon vanilla extract

  • 6 egg whites

  • 1/2 teaspoon cream of tarter

  • 1/2 cup white sugar


  • Pre heat oven to 350 degrees F. Make sure you have your cake pan ready.
  • In bowl one, combine your wet ingredients with a whisk: 6 egg yolks, 1 cup white sugar, 1/2 cup veg oil, 1/4 cup water, 2 tablespoon lemon juice, and 1 teaspoon vanilla. Set aside
  • In bowl two, combine your dry ingredients and sift together: 2 cups all purpose flour, 2 teaspoon baking powder, and 1/4 teaspoon fine salt. Set aside
  • In a standing kitchen mixer, whip 6 egg whites until foamy, about 5-7 minutes. Stop, Add 1/2 cup white sugar and 1/2 teaspoon cream of tarter. Whip again for 3 minutes. Set aside.
  • Make the batter
  • Add the dry ingredients to the wet ingredient bowl, in 3 big scoops. Use a spatula and whisk to blend together. Make sure there is no lumps
  • Add and fold in the egg whites into the batter with a rubber spatula. Do this in 4 – 6 stages. Simply, add some of the egg whites into the batter, fold into blended and repeat. Be careful not to be too aggressive.
  • Bake
  • Pour batter into pan. Place into oven.
  • Bake for 1 hour 15 minutes. To test: insert a toothpick or sharp knife into the center of the cake. If it comes out clean, it is done. If not, keep on baking.

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