Here’s a Soft & Fluffy Chiffon Cake recipe that’s light, airy, and delicious — perfect as a tea-time treat or elegant dessert base.
🌸 Soft & Fluffy Chiffon Cake Recipe
Ingredients:
For the Egg Yolks Batter:
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5 large egg yolks
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40g (3 tbsp) granulated sugar
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60ml (1/4 cup) vegetable oil (e.g., canola or sunflower)
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80ml (1/3 cup) milk (room temperature)
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1 tsp vanilla extract
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100g (3/4 cup + 1 tbsp) cake flour (sifted)
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1/2 tsp baking powder
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1/4 tsp salt
For the Meringue:
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5 large egg whites
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1/2 tsp cream of tartar (or 1 tsp lemon juice)
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70g (1/3 cup) granulated sugar
🧁 Instructions:
1. Prepare:
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Preheat oven to 160°C (320°F).
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Use an unlined and ungreased 20cm (8-inch) chiffon tube pan (very important for rise).
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Sift flour, baking powder, and salt together. Set aside.
2. Make the Yolks Batter:
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In a bowl, whisk egg yolks with sugar until pale and thick.
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Add oil, milk, and vanilla extract. Mix well.
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Gradually add the sifted dry ingredients, mixing until smooth and lump-free. Do not overmix.
3. Make the Meringue:
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In a clean bowl, beat egg whites with cream of tartar until foamy.
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Gradually add sugar while beating, until stiff peaks form (glossy, firm tips that don’t fall over).
4. Combine:
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Add 1/3 of the meringue into the yolk batter. Gently fold to lighten.
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Fold in the remaining meringue in 2 additions. Use a spatula and fold gently to maintain the airiness.
5. Bake:
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Pour batter into the pan. Tap gently to remove large air bubbles.
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Bake at 160°C (320°F) for 45–50 minutes, or until golden and a skewer comes out clean.
6. Cool Inverted:
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Immediately invert the cake (upside down on a bottle or rack).
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Let cool completely before unmolding (about 1 hour).
💡 Tips for Success:
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Use room temperature eggs for better volume.
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Make sure bowl and beaters are grease-free when whipping egg whites.
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Do not open the oven door during baking.
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Cooling inverted is crucial to maintain the fluffy structure.
Would you like a flavored variation (like matcha, chocolate, or orange)?
