Chiffon cake combines the richness of an oil-based batter with the lift of a meringue. The tube tin and upside-down cooling are central to the method.
Cook · Recipe
Chiffon Cake
A tall, airy oil-based sponge lifted with whipped egg whites and cooled upside down to preserve its delicate structure.
At a glance
Recipe summary
- Prep
- 25 min
- Cook
- 1 hr
- Rest
- 1 hr
- Total
- 2 hr 25 min
- Serves
- Serves 10–12
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
281 g 2¼ cups cake flour
300 g 1½ cups granulated sugar Divided equally.
15 ml 1 tbsp baking powder
2.5 ml ½ tsp fine salt
120 ml ½ cup vegetable oil
7 large 7 large eggs Separated.
180 ml ¾ cup cold water
10 ml 2 tsp vanilla extract
2.5 ml ½ tsp cream of tartar
How to make it
Method
- Heat the oven to 165°C / 145°C fan / 325°F. Have an ungreased 25 cm / 10-inch tube tin ready.
- Sift the cake flour, 150 g of the sugar, baking powder and salt into a large bowl.
- Make a well and add the oil, 7 egg yolks, water and vanilla. Beat until smooth.
- In a clean bowl, whisk the 7 egg whites with the cream of tartar to soft peaks. Gradually add the remaining 150 g sugar and whisk to stiff glossy peaks.
- Fold the meringue gently into the yolk batter in three additions.
- Pour into the ungreased tube tin and bake for 55 to 60 minutes until springy and a skewer comes out clean.
- Invert the tin immediately and cool upside down for 1 hour before loosening and removing the cake.
Useful notes
Equipment
- 25 cm / 10-inch tube tin
- Electric mixer
- Two large mixing bowls
- Fine sieve
- Flexible spatula
- Wire rack
Substitutions
- Use lemon or orange zest in place of some of the vanilla.
- Use a neutral oil such as sunflower or rapeseed.
Allergen notes
- Contains egg and wheat.
Storage
Store covered at room temperature for up to 2 days, or freeze well wrapped for up to 1 month.
Tips
- Do not grease the tube tin.
- Fold the meringue in gently but thoroughly so no white streaks remain.
- Cool upside down to prevent the tall sponge from collapsing.