🍰 Chiffon Cake (Light, Fluffy Sponge Cake)
Chiffon cake is a super light and airy cake made by folding whipped egg whites into a soft batter. It’s moist like a sponge cake but much fluffier and taller.
🧾 Ingredients
- 6 eggs (separated)
- 1 cup sugar (split into 2 parts)
- 1 cup flour (cake flour or all-purpose)
- 1/3 cup oil (neutral oil)
- 1/2 cup milk or water
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Method
1. Make yolk batter
Mix:
- Egg yolks + half sugar
- Oil + milk + vanilla
- Flour + baking powder
Stir until smooth.
2. Whip egg whites
- Beat egg whites + salt
- Gradually add remaining sugar
- Whip until stiff peaks form (firm and glossy)
3. Fold gently
- Add whipped whites into yolk batter in 2–3 batches
- Fold slowly to keep air inside
4. Bake
- Pour into ungreased tube pan
- Bake at 160–170°C for 45–55 minutes
5. Cool upside down
- Immediately invert the pan
- Let it cool completely before removing
⭐ Key tips
- Don’t grease the pan (cake needs grip to rise)
- Folding gently = airy texture
- Cooling upside down prevents collapse
- Fresh eggs = better volume
If you want, I can make you a chocolate version, mango chiffon, or a very easy 3-step beginner recipe.
