Sometimes you crave a dessert that feels like eating a sweet, stable cloud. This chiffon cake captures that elusive texture—balancing the rich tenderness of a butter cake with the airy lift of a sponge. It is the perfect weeknight project when you need a slice of bakery-quality magic that melts on your tongue.
By using vegetable oil instead of solid butter, we guarantee a moist crumb that stays soft even after days in the fridge. This method relies on a sturdy meringue and a gentle fold to achieve that signature loft. It is an express ticket to texture perfection without needing heavy frostings to hide a dry cake.
Why This Melt is Magic
This recipe sits right in the sweet spot of baking physics. Unlike butter cakes that can firm up when chilled, the oil in this batter keeps every slice sensationally moist and tender. It is light enough to follow a heavy meal but satisfying enough to stand alone as a midday treat.
You will love how the airy structure holds up to toppings without becoming dense. Whether you dress it up with a quick Chantilly cream or keep it simple with a dusting of powdered sugar, the texture remains the star. It delivers that “melt” factor we live for, proving that precise baking yields the softest rewards.
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Chiffon Cake
- Total Time: 1 hour 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This ethereal chiffon cake combines the richness of egg yolks and oil with the light-as-air lift of a whipped meringue. It is a moist, bakery-quality dessert that stays tender for days and melts perfectly on your tongue.
Ingredients
- 7 large eggs, separated
- 2 cups all-purpose or cake flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (165°C) and prepare an ungreased 10-inch tube pan.
- Separate your cold eggs and allow them to come to room temperature for maximum volume.
- In a large bowl, beat egg whites with cream of tartar until foamy, then gradually add 1/2 cup of sugar until stiff, glossy peaks form.
- In a separate large bowl, whisk together the remaining sugar, flour, baking powder, and salt.
- Add the oil, egg yolks, vanilla, almond extract, and milk to the dry ingredients and beat on medium speed for 2 to 4 minutes until smooth.
- Gently fold the whipped egg whites into the yolk batter in three separate additions using a flexible spatula.
- Pour the batter into the tube pan and bake for 50 minutes at 325°F, then increase the heat to 350°F and bake for 10 more minutes.
- Immediately invert the pan over the neck of a bottle and let the cake hang upside down for at least 30 minutes until completely cool.
Notes
Ensure your mixing bowl and whisk are completely grease-free before beating the egg whites, as even a tiny speck of fat can prevent the meringue from reaching full volume. For the cleanest slices, use a serrated knife and a gentle sawing motion rather than pressing down on the delicate crumb.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
The Texture Toolkit
To achieve this cloud-like lift, we rely on a few specific pantry staples. Here is what you need to get that perfect crumb:
- Eggs: You will need 7 large eggs, separated. The whites provide the lift, while the yolks add richness.
- Cake Flour or All-Purpose: This recipe works beautifully with King Arthur Unbleached All-Purpose Flour for a sturdy yet tender structure.
- Vegetable Oil: The secret to a cake that stays moist for days. Neutral oil ensures the flavor doesn’t clash with your extracts.
- Sugar: Divided between the meringue and the batter to stabilize the foam and sweeten the crumb.
- Liquids: Milk adds hydration, while vanilla and almond extracts provide that classic bakery aroma.
- Cream of Tartar: Essential for stabilizing those egg whites so your cake doesn’t deflate.
The Fluffy Method
Step 1: Prep and Separate
Preheat your oven to 325°F (165°C). Have an ungreased 10-inch tube pan ready; do not grease it, as the batter needs to cling to the sides to rise. Separate your eggs carefully while they are cold, then let them come to room temperature for the best volume.
Step 2: Whip the Meringue
In a large bowl, beat the egg whites with cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff, glossy peaks form. This glossy foam is the engine of your cake’s texture, so take your time here.
Step 3: Mix the Yolk Batter
In a separate large bowl, whisk together the remaining sugar, flour, baking powder, and salt. Add the oil, egg yolks, vanilla, almond extract, and milk. Beat this mixture on medium speed for about 2 to 4 minutes until it becomes pale yellow and totally smooth.
Step 4: Fold and Bake
Gently fold the whipped egg whites into the yolk batter in thirds. Use a flexible spatula and cut through the center, sweeping up the sides. Do not overmix, or you will lose that precious air. Pour into the tube pan and bake for 50 minutes at 325°F. Then, increase heat to 350°F and bake for 10 more minutes until the top springs back when touched.
Step 5: The Upside-Down Cool
Remove the cake from the oven and immediately invert the pan over the neck of a wine bottle or a funnel. Let it hang upside down for at least 30 minutes (or until completely cool). This gravity-defying step prevents the fluffy structure from collapsing while it sets.
Meagan’s Texture Secrets
- The Grease-Free Rule: Never grease your tube pan for a chiffon cake. The batter needs to physically climb the walls of the pan as it bakes. If the surface is slippery, the cake will struggle to rise and may end up dense.
- Meringue Mastery: Your egg whites should be stiff but not dry. If they look chunky or curdled, they are overbeaten. You want a smooth, shaving-cream consistency that holds a peak.
- Cooling is Key: Flipping the cake upside down is non-negotiable. It stretches the protein structure as it cools, locking in that airy height. For more on achieving perfect textures, check out our velvet crumb collection for similar soft-bake inspirations.
- Room Temperature Ingredients: Cold eggs separate easier, but room temperature whites whip up bigger. Separate them straight from the fridge, then let them sit while you prep everything else.
Flavor Twists
- Lemon Chiffon: Swap the milk for lemon juice and add 2 tablespoons of lemon zest to the yolk batter for a bright, citrusy kick.
- Chocolate Ripple: Fold in 1/4 cup of sifted cocoa powder into the yolk batter if you are craving a cocoa fix. If you want a heavier, fudgier dessert, you might prefer our old fashioned chocolate cake.
- Almond Poppy: Increase the almond extract to 1 teaspoon and stir in 2 tablespoons of poppy seeds for a nutty crunch.
Serving the Cloud
This cake is brilliant because it needs very little dressing up. A simple dusting of confectioners’ sugar is often enough. However, for a true treat, whip up the optional Chantilly cream with a hint of sour cream for tang.
Slice it generously and top with fresh berries or macerated peaches. If you have leftovers from a fruit cake project, use those extra berries here. The tart fruit cuts through the sweet, airy sponge perfectly.
Final Sweet Thoughts
There is a reason this recipe remains a classic. It delivers a sophisticated texture that feels impossible to achieve, yet comes together with standard pantry ingredients. It is precise, yes, but the result is a melt-in-your-mouth experience that is worth every minute of the bake.
For another colorful and light option, try our lemon rainbow cake next time you need a showstopper. We adapted this technique from the experts at King Arthur Baking, ensuring you get the most reliable rise possible.
