Chiffon Cake

While digging in to a slice of cake is always a treat, a bite of chiffon cake is a different experience. A type of sponge cake, chiffon cake is wonderfully light and fluffy, with a pillowy texture that never fails to impress. The key? It’s all in the ingredients and the method, making good use of whipped egg whites and cake flour for the cake’s signature delicate texture.

Once the cake is baked and cooled, it’s a blank canvas to enjoy with a dusting of confectioners’ sugar or gussied up with fresh fruit, whipped cream, a berry sauce, lemon curd or any combination of garnishes.

What is chiffon cake?

Like the lightweight fabric it’s named for, chiffon cake is soft, delicate and airy. Whereas most cakes cream butter and sugar for the base of the batter, a chiffon cake uses oil for moisture and egg whites for lift, similar to a sponge cake and an angel food cake. A chiffon cake recipe is also generally made in a tube pan, so it cooks evenly. As for the main differences between the three cakes, a sponge cake doesn’t rise quite as tall; an angel food cake doesn’t incorporate any fat, leaving it airy without much moisture; and a chiffon cake has a moist, tender crumb that’s simply wonderful.

Chiffon Cake Ingredients

• Eggs: A chiffon cake’s light and fluffy yet moist texture is mainly due to the eggs, which are separated and mixed into the batter at different times. It’s best to separate eggs when they’re cold, but let them come to room temperature before mixing.
• Cake flour: Cake flour is crucial to a well-made chiffon. Its lower protein content means less gluten development, resulting in a softer, delicate cake crumb.
• Sugar: Granulated sugar is key to adding sweetness and flavor to this cake.
• Salt: Just a touch of salt helps balance the flavor of this cake chiffon recipe.
• Baking soda: Baking soda plays a key role as a leavening agent. If your baking soda has been in the pantry for a while, do a baking soda test to see if it’s still fresh.
• Oil: A chiffon recipe for cake needs a bit of fat for richness and moisture, but butter would be too heavy. This recipe uses canola oil, but you could also use vegetable oil.
• Vanilla extract: Because it’s the main flavoring component, the best vanilla extract you can find should be used here.
• Cream of tartar: A key step when making this cake chiffon recipe is whipping the egg whites to stiff peaks, which results in a fluffy texture and a tall cake. A small amount of cream of tartar helps stabilize the egg whites for proper structure.
• Confectioners’ sugar: Confectioners’ sugar is an optional ingredient for this cake, but it does add a nice touch. Instead of frosting, a dusting of confectioners’ sugar dresses up the cake beautifully.
• Fresh berries: Top the cake with fresh berries, such as raspberries, blueberries, blackberries and sliced strawberries. Be sure to wash the berries and let them dry ahead of time to avoid excess moisture and a soggy cake.

Directions

Step 1: Prep the eggs and dry ingredients

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Preheat the oven to 350°F. Place the egg whites in a bowl and let them stand at room temperature for 30 minutes. In a separate bowl, sift the flour, sugar, salt and baking soda together twice and set the mixture aside.

Step 2: Mix the egg yolks

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In another bowl, mix the egg yolks, water, oil and vanilla extract. Beat the mixture on medium speed until light and foamy.

Step 3: Add the dry ingredients

Gradually mix the sifted dry ingredients into the egg yolk mixture until just combined.

Step 4: Beat the egg whites

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Add the cream of tartar to the egg whites and beat on high speed until stiff peaks form. Using a spatula, gently fold the egg whites into the batter until well incorporated.

Jonathan Melendez for Taste of Home

Gently spoon the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets.

Editor’s Tip: Contrary to other cake recipes, bake this cake in an ungreased pan. Greasing or buttering the pan will introduce too much fat, and the cake will not rise up the sides of the pan properly.

Step 5: Bake the cake

Bake the cake on the lowest rack of the oven until the top springs back when lightly touched, 45 to 50 minutes. Immediately invert the cake pan and let the cake cool completely.

Editor’s Tip: Inverting the cake pan helps prevent condensation from forming at the base of the cake while it cools, ensuring that the cake retains its fluffy texture.

Step 6: Remove the cake from the pan

Run a knife around the sides and center of the tube pan to release the cake. Invert the cake onto a serving plate. Sprinkle with confectioners’ sugar and serve with fresh berries.

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Chiffon Cake Variations

• Add citrus: This simple chiffon cake features a vanilla flavor, but you could certainly add to that. Consider adding fresh lemon zest for a lemon chiffon cake or orange zest.
• Try another extract: Love almond extract? Add it to the batter. Incorporate 1 teaspoon of almond extract in addition to the vanilla extract.
• Drizzle with chocolate: Pair this vanilla cake with a nice drizzle of chocolate. Make a homemade chocolate sauce or white chocolate sauce and pour it over the top before serving.
• Go for coconut: If you’re a big coconut fan, this cake is an excellent option for incorporating that flavor. Add coconut extract to the batter and bake the cake. Once it has cooled, dress it up with homemade whipped cream and toasted coconut.

How to Store Chiffon Cake

Chiffon cake should be stored at room temperature to retain its light, fluffy texture. Leftovers should be stored in an airtight container, under a cake dome or wrapped in storage wrap.

How long does chiffon cake last?

At room temperature, chiffon cake will last up to two days. After that point, it may begin to dry out. It’s best to avoid storing chiffon cake in the fridge, as that can speed up the process of the cake’s texture drying out.

Can you freeze chiffon cake?

While chiffon cake doesn’t store well in the fridge, you can freeze it. Wrap any leftovers in a layer of storage wrap and a layer of aluminum foil and then store the cake in a freezer bag for up to two months. Allow it to thaw at room temperature before serving.

Chiffon Cake Tips

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How do you slice chiffon cake?

You want to slice a chiffon cake recipe with a serrated knife. Don’t put too much pressure on the cake while slicing to preserve its delicate structure.

Can you make chiffon cake in a different pan?

Chiffon cake is baked in a tube pan because the tall sides allow plenty of room for rising. If you don’t have a tube pan, this chiffon recipe cake batter could be divided into three 9-inch round cake pans with tall sides or baked in a Bundt cake pan. Keep in mind, using another cake pan may not result in the same tall, fluffy cake.

Why did my chiffon cake collapse?

Chiffon cakes use egg whites to rise, with cake flour adding delicate structure, but if the egg whites aren’t at room temperature or are underwhipped, a chiffon cake can collapse. Not baking the cake for enough time can also cause a chiffon cake to collapse.

Can you make chiffon cake ahead of time?

Chiffon cake is best the day it’s baked. However, because the chiffon cake recipe takes one to two hours to fully cool, it can certainly be baked ahead of time on the day you plan to serve it. Baking the cake in the morning to serve for dessert after dinner would be a great option.

What can you serve with chiffon cake?

Chiffon cake is a wonderful blank canvas. Serve it with fresh berries or a raspberry sauce. You could also top your cake with an easy lemon glaze or pipe on mounds of frosting. One more option? Serve slices with homemade whipped cream.