Chiffon Cake Recipe

Vanilla-flavored chiffon cake is light and fluffy. Fresh berries can be added to the powdered sugar-dusted cake. 

– 2 cups cake flour spooned & leveled (230 grams) – 1 ½ cups granulated sugar (300 grams) – 1 tablespoon baking powder – ½ teaspoon salt – 6 large eggs separated and at room temperature – ¾ cup whole milk at room temperature (180 ml) – ½ cup vegetable or canola oil (120 ml) – 2 teaspoons vanilla extract – ½ teaspoon almond extract – ½ teaspoon cream of tartar



Start oven at 325°F (163°C). Cake flour, sugar, baking powder, and salt in a big bowl.  In another big dish, hand-mix egg yolks, milk, oil, vanilla, and almond extract for 1–2 minutes.


Mix solids and liquids. Egg whites aside. To foam egg whites and cream of tartar, mix in a stand mixer with a whisk attachment or a large bowl with a handheld mixer on medium-low speed.


Moderate speed Stiffen egg whites. Mix ¼ of the whisked egg whites into the batter until almost streak-free. Add remaining beaten whites. Caring inhibits egg white deflation.


A 10-inch removable-bottom tube pan was lubricated. Gently mix batter. Batter blenders remove air. After 55–65 minutes, center toothpicks should be clean. Brown cake top covered before baking.


Now chill the cake pan on a wire rack. To remove the cake, carefully run an offset spatula or knife around the sides and center after 2-3 hours. Platters can remove cake pan bottoms. 


Also See: 

Easy Quiche Recipe