Chiffon Cake: Light, Fluffy, Perfect Every Time
An airy American classic with a delicate, moist crumb. This 10-inch tube cake elevates simple ingredients into a buttery, oil-based masterpiece that stays fluffy for days.
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Servings: 12 servings
Calories: 300kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ cup vegetable oil
- 2 large egg yolks
- 6 large egg whites
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (160°C)
- Sift flour, sugar, baking powder, and salt into a large bowl
- In separate bowl, combine egg yolks and vegetable oil
- Gradually add flour mixture to yolk mixture, whisking until smooth
- In clean bowl, beat egg whites until stiff peaks form
- Gently fold egg whites into batter in two additions
- Pour into ungreased 10-inch tube pan
- Bake 50-55 minutes until golden and toothpick-clea
Notes
Never grease tube pan - allows batter to climb and rise
Test egg whites at 160°F with candy thermometer
Room temperature eggs whip better
Store at room temperature in airtight container up to 4 days
Test egg whites at 160°F with candy thermometer
Room temperature eggs whip better
Store at room temperature in airtight container up to 4 days
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 300mg | Fiber: 1g | Sugar: 25g