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Fluffy and soft chiffon cake on a decorative plate

Easy Chiffon Cake

A soft and fluffy dessert perfect for any occasion, Easy Chiffon Cake impresses with its light texture and rich flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 6 pieces Egg yolks
  • 120 g Sugar For the egg yolk mixture
  • 4 g Vanilla powder
  • 80 ml Oil
  • 160 ml Fresh milk
  • 200 g Cake flour
  • 4 g Baking powder
  • 4 g Salt
Meringue
  • 6 pieces Egg whites Make sure they are at room temperature for better volume
  • 4 g Cream of tartar
  • 120 g Sugar Added gradually to the egg whites

Method
 

Preparation
  1. Preheat the oven to 160°C and do not grease the pan.
  2. In a bowl, whisk egg yolks and 120 g sugar until slightly pale. Add vanilla powder, oil, and milk. Mix well.
  3. Sift in cake flour, baking powder, and salt. Mix until smooth.
Meringue Preparation
  1. In another clean bowl, beat egg whites until foamy.
  2. Add cream of tartar and slowly add 120 g sugar in 2–3 parts, beating until soft to medium peaks form.
Combining and Baking
  1. Add 1/3 of the meringue to the yolk batter and mix gently.
  2. Fold the remaining meringue in 2 parts using a spatula.
  3. Pour the batter into the pan and tap lightly to remove big air bubbles.
  4. Bake at 160°C for 40–45 minutes.
  5. Remove the cake and cool completely before cutting.

Notes

Serve on its own or with light toppings such as fresh fruits, whipped cream, or powdered sugar. Pairs well with tea or coffee. Store in an airtight container at room temperature for 2-3 days or refrigerate for longer storage.