There’s something timeless about a classic chiffon cake - soft, delicate, and deliciously simple. You’ll find yourself returning to this recipe for birthdays, brunches, or even a quiet afternoon treat.
Why you will love this chiffon cake recipe
Incredibly light and fluffy: Thanks to whipped egg whites and careful folding, every bite is soft and cloud-like.
No special equipment needed: You don’t even need a tube pan like the ones typically used for angel food cakes. A simple hand mixer and a 7-inch aluminum pan work just fine.
Versatile: Dress it up with fruit and cream, cut into layers and make Vanilla cake with mascarpone cheese frosting, or enjoy it plain with tea or coffee.
Looking for more easy and delicious cake recipes? Check out this Chocolate orange cake, this Almond cake, or this decadent Castella cake.
Ingredients you will need
Cake flour: You can use all-purpose flour, but the cake will be slightly less tender. Alternatively, make a cake flour substitute by replacing 2 tablespoons of every cup of flour with cornstarch.
Baking powder
Vegetable oil: Use an odorless vegetable oil like canola or sunflower seed oil.
Whole milk: Bring the milk to room temperature before using.
Eggs: You’ll need 3 large eggs, separated, and at room temperature.
Vanilla extract: I prefer using vanilla paste for a more intense flavor, but regular vanilla extract works well too.
Salt
Cream of tartar: You can replace it with a few drops of lemon juice or vinegar.
Sugar: Use white granulated sugar.
Cooking tips
Use an aluminum cake pan: Avoid non-stick or dark pans, which can cause the cake to bake unevenly, not rise properly during baking or deflate once out of the oven. An ungreased aluminum pan allows the batter to cling to the sides as it rises, helping the cake maintain its height and airy texture.
Whip the egg whites properly: Beat to stiff peaks. They should hold their shape when you lift the whisk and the surface should look smooth and glossy.
Fold, don’t stir: Gently fold in the egg whites to preserve the air you've worked hard to incorporate.
Invert the cake immediately after baking: Cooling upside down prevents the cake from collapsing and keeps its structure intact.
How to make chiffon cake
Preheat and prep: Set your oven to 160C (325F) and prepare a 7-inch (15cm) aluminum pan that is 3-inch (7-8cm) tall by greasing and flouring the bottom only – leave the sides ungreased.
Make the meringue: Whip egg whites with cream of tartar and sugar to stiff peaks.
Make the base batter: Whisk egg yolks with sugar, vanilla, oil, and milk, then sift in the dry ingredients in batches.
Fold and combine: Gently fold the meringue into the batter in batches.
Bake and cool: Bake for 45 minutes, then invert the pan and let cool upside down.
Release and serve: Remove from the pan and dust with powdered sugar. Serve with whipped cream and berries if desired.
Troubleshooting
My chiffon cake deflated after baking — what went wrong? This is usually caused by under-whipped egg whites, overmixing during folding, or removing the cake from the pan before it's sufficiently cool. Always whip to stiff peaks, fold gently, and let the cake cool upside down in the pan to maintain its structure.
The cake didn’t rise properly: Check your baking powder’s freshness and ensure you're not overmixing the batter. Also, avoid opening the oven during the first 40 minutes - the sudden temperature change can disrupt the rise.
The top of my cake cracked: This is normal with chiffon cakes and is often caused by high oven temperatures. If your oven runs hot, consider lowering the temperature slightly or using an oven thermometer for accuracy. However, a few small cracks are totally fine - you can simply flip the cake upside down onto a serving plate. The bottom of a chiffon cake is always smooth and looks beautiful when presented.
Storing and freezing tips
Once completely cool, store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For the best texture, bring it to room temperature before serving.
Chiffon cake also freezes beautifully. Wrap the fully cooled cake (whole or sliced) tightly in plastic wrap, then in foil, or place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight or at room temperature for a few hours.
Recipe card
Chiffon cake
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Stand mixer fitted with a whisk attachment or hand mixer and a large mixing bowl
- 7inch (17-18cm) round cake pan that is at leas 3 inch (7-8 cm) tall aluminium pan without non stick layer
- Rubber spatula
Ingredients
- 100 g cake flour
- 1 teaspoon baking powder
- 50 g vegetable oil
- 75 ml whole milk at room temperature
- 3 large eggs yolks and whites separated
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cream of tartar or lemon juice
- 130 g white sugar 50g for egg yolks and 80g to whip egg whites
Instructions
- Preheat your oven to 160C (325F) and prepare a 7-inch (17 cm) aluminum cake pan that is at least 3 inches (7–8 cm) tall by brushing the bottom with a little vegetable oil, then dusting it with an even layer of flour. Leave the sides ungreased. If using a springform pan or one with a removable bottom, leave the bottom uncoated.
- In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a bowl), add the egg whites, cream of tartar, and 80g of sugar. Whip on medium-high speed until stiff peaks form.
- In a separate bowl, add the egg yolks, the remaining 50g of sugar, and the vanilla extract. Whisk until the mixture is pale yellow. Add the oil and milk, and whisk until smooth and homogeneous.
- Sift the flour, baking powder into the egg yolk mixture in 2–3 additions, whisking between each addition until you have a smooth, lump-free batter.
- Using a rubber spatula, fold one-third of the egg white mixture into the egg yolk mixture until well combined. Then add the remaining egg whites and gently fold until the batter is smooth and uniform.
- Pour the batter into the prepared pan and tap it a couple of times on a flat surface to release large air bubbles. Additionally, run a knife or long toothpick through the batter to eliminate any remaining air bubbles.
- Bake for approximately 45 minutes, or until the top is springy to the touch and deep golden brown. A toothpick inserted in the center should come out clean. Do not open the oven during the first 40 minutes of baking.
- Remove the cake from the oven and immediately flip the pan upside down. Let it cool inverted until the pan is just slightly warm.
- Run an offset spatula or small knife along the sides of the pan to release the cake. If using a pan with a removable bottom, remove the cake and gently detach the bottom. Use an offset spatula if needed. For a pan without a removable bottom, gently reach between the cake and the pan with your fingers, pulling the sides of the cake inward all the way around. Then flip the pan to release the cake. You may gently rub the cake with your hand to remove crumbs if desired.
- Dust the top of the cake with powdered sugar and serve with whipped cream sweetened with powdered sugar and fresh berries.
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