Chiffon Cake
This cake is soft, moist, and delicious. When using 5 eggs (which I’ve marked as 5 servings to make it easy to scale the recipe up or down), use an 8-inch round cake pan. If using 3 eggs, use a 6-inch cake pan.
Prep
30 mins
Cook
1h
Total
1h 30m
Ingredients
- 5pieceegg
- 70goil
- 90gmilk
- 90gcake flour
- 70gsugar
- 5gvanilla extract
- Cream of tartar or lemon juice
Instructions
- 01
Preheat the oven to 300°F (150°C).
- 02
Separate the eggs into yolks and whites.
Prepare the Yolk Batter:
- 03
In a large bowl, combine the oil and cake flour (no sifting required), and mix well.
- 04
Add the milk (or water), vanilla, and egg yolks to the flour mixture, and mix well until combined.
Prepare the Meringue:
- 05
Add cream of tartar or lemon juice to the egg whites and beat until foamy.
- 06
Gradually add the sugar and continue to whip the egg whites until stiff peaks form.
Combine and Bake:
- 07
Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites in two additions. Do not overmix.
- 08
Transfer the batter into an ungreased pan (lining with parchment paper is optional). Tap lightly to remove large air bubbles.
- 09
Bake for 50–60 minutes.
- 10
Immediately invert the pan and let the cake cool completely before removing it.