Remember the first time you bit into a cake that felt like air but tasted like rich, buttery heaven? That was likely a chiffon. It’s the rebel of the cake world—ditching butter for oil to stay impossibly moist while relying on a mountain of whipped egg whites for that sky-high rise. It’s a balancing act that scares some bakers, but we’re here to conquer it.
This Chiffon Cake recipe is my go-to when I want to impress without the heaviness of a pound cake. We’re using a specific blend of vanilla and almond extracts to give it that bakery-counter nostalgia. Whether you’re serving it plain or dressing it up with Chantilly cream, this is the light, airy masterpiece your repertoire needs.
Why This Recipe Rocks
Think of this as the love child between an angel food cake and a classic butter cake. It has the cloud-like fluffiness of the former but the rich, tender crumb of the latter. Because we use oil instead of butter, it stays soft for days—even straight out of the fridge. It’s sturdy enough to slice but melts in your mouth instantly. Plus, that crackling top? Pure texture magic.
Print
Chiffon Cake
- Total Time: 1 hour 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience a cloud-like texture and rich, tender crumb with this signature Chiffon Cake, elevated by a hint of almond and a luscious sour cream Chantilly. Its resilient yet melt-in-your-mouth quality makes it the ultimate centerpiece for any dessert table.
Ingredients
- 7 large eggs, separated and brought to room temperature
- 1/2 cup vegetable oil
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup heavy cream
- 2 tablespoons sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F and prepare a 10-inch tube pan, ensuring it remains completely ungreased so the batter can climb the sides.
- In a large clean bowl, beat the egg whites and cream of tartar until foamy, then slowly add 1/2 cup of sugar while continuing to beat until stiff, glossy peaks form.
- In a separate bowl, whisk together the remaining sugar, flour, baking powder, and salt.
- Using a mixer, beat the oil, egg yolks, vanilla, almond extract, and milk until the mixture is pale and aerated, then incorporate the dry ingredients in three parts.
- Gently fold the whipped egg whites into the yolk batter in thirds using a spatula, being careful to maintain the air bubbles until the mixture is uniform.
- Pour the batter into the tube pan and bake at 325°F for 50 minutes, then increase the temperature to 350°F for an additional 10 minutes until the top springs back.
- Immediately invert the pan over the neck of a wine bottle and let it hang upside down for 30 minutes to set the structure before removing from the pan.
- Whip the heavy cream, sour cream, sugar, and vanilla together to create the Chantilly cream and dollop over the cooled cake slices.
Notes
To ensure the most successful rise, wipe your mixing bowl with a bit of lemon juice before beating the egg whites to remove any trace of residual fat. When slicing the finished cake, use a serrated knife and a light sawing motion to keep the airy structure from being compressed.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
The Flavor Arsenal
We aren’t using complex gear here, just smart choices. High-quality ingredients make the difference in a cake this simple.
- Eggs: You’ll need 7 large ones, separated. The whites provide the structure, while the yolks add richness. Room temp is best for volume.
- Vegetable Oil: This is the secret to a soft crumb. Neutral oil lets the vanilla and almond shine.
- Cake Flour vs. All-Purpose: We are using King Arthur Unbleached All-Purpose Flour here. It provides enough structure to hold up that high rise without getting tough.
- Cream of Tartar: Non-negotiable. It stabilizes your egg whites so they don’t collapse while you fold.
- Extracts: A mix of vanilla and almond creates a sophisticated flavor profile. Don’t skip the almond; it adds a ‘je ne sais quoi’ depth.
How to Make It
Step 1: Prep and Separate
First, preheat your oven to 325°F. Grab a 10-inch tube pan and—this is crucial—do not grease it. The batter needs to cling to the sides to climb up. Separate your eggs while they are cold, but let them hit room temperature before whipping for maximum volume.
Step 2: The Meringue Peak
In a large bowl, beat the egg whites with cream of tartar until foamy. Slowly rain in 1/2 cup of sugar. Keep beating until you have stiff, glossy peaks. This is your cake’s scaffolding. Set it aside, but don’t let it sit too long.
Step 3: Mix the Batter
In another bowl, whisk the remaining sugar, flour, baking powder, and salt. In your mixer, beat the oil, egg yolks, vanilla, almond extract, and milk until pale. Add the dry ingredients in three parts, alternating with the milk. Beat for a few minutes until smooth and aerated.
Step 4: The Gentle Fold
This is the make-or-break moment. Gently fold the egg whites into the batter in thirds. Use a spatula and a light hand—cut through the middle and fold over. You want a uniform batter without deflating those precious air bubbles.
Step 5: Bake and Hang
Pour into your ungreased pan. Bake at 325°F for 50 minutes, then crank it to 350°F for another 10. Listen for the crackle; it should spring back when touched. Remove and immediately invert the pan over a wine bottle neck. Let it hang upside down for 30 minutes to set the structure.
Step 6: The Chantilly Finish
Once cool, cut it out of the pan. For the Chantilly cream, whip heavy cream, sour cream (for a tang!), sugar, and vanilla until soft peaks form. Dollop generously.
Riley’s Flavor Secrets
- The Wine Bottle Trick: Gravity is your friend here. Cooling the cake upside down stretches the protein structure as it sets, preventing that tragic collapse. Any sturdy bottle neck works.
- Clean Bowl Policy: When whipping whites, ensure your bowl is spotless. Even a speck of yolk or grease kills the foam. Wipe it with lemon juice first to be safe.
- Flavor Swaps: If you love this texture but want a citrus kick, try swapping the milk for orange juice, similar to the technique in my lemon yogurt cake.
- Don’t Rush the Cool: Seriously, let it cool completely before removing it from the pan. If it’s warm, it will tear.
Twist It Up
- Citrus Explosion: Add 1 tablespoon of lemon or orange zest to the sugar before mixing. The oils infuse the sugar for a brighter flavor.
- Spice It Up: Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a cozy fall vibe.
- Visual Drama: Want to get wild? You can tint the batter portions for a swirl effect, much like my lemon rainbow cake, though keep the gel paste minimal to avoid weighing down the foam.
Showtime
This cake is a stunner on its own, but we can dress it up. A simple dusting of confectioners’ sugar highlights the golden crust. For a dinner party, slice it and serve with the Chantilly cream and fresh raspberries or strawberries. The tart fruit cuts through the sweet, creamy topping perfectly. It feels nostalgic and elegant, much like a vintage cake you’d find at a high-end bakery.
The Final Bite
Mastering the Chiffon Cake is a rite of passage for any baker, and now you have the secret weapon. It’s bold in its simplicity and unmatched in texture. So grab those eggs, trust the process, and get ready for the best slice of your life. If you’re hungry for more timeless bakes, check out our classic recipes collection and keep the oven hot!
Don’t forget to share your towering creations with me! Tag us on Instagram or pin this beauty on Pinterest.
