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Fluffy and soft easy chiffon cake on a decorative plate

Easy Chiffon Cake

Delightfully soft and fluffy, this Easy Chiffon Cake combines the richness of butter cake with the lightness of sponge cake, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 6 pieces Egg yolks
  • 120 g Sugar First portion
  • 4 g Vanilla powder
  • 80 ml Oil Any neutral oil
  • 160 ml Fresh milk
  • 200 g Cake flour Sifted
  • 4 g Baking powder
  • 4 g Salt
For the meringue
  • 6 pieces Egg whites
  • 4 g Cream of tartar
  • 120 g Sugar Second portion

Method
 

Preparation
  1. Preheat your oven to 160°C. Do not grease the pan.
  2. In a bowl, whisk the egg yolks and 120 g of sugar until they become slightly pale.
  3. Add the vanilla powder, oil, and milk to the egg yolk mixture and mix well.
  4. Sift the cake flour, baking powder, and salt together. Then, add it to the batter and mix until smooth.
Making the meringue
  1. In another clean bowl, beat the egg whites until they are foamy.
  2. Add cream of tartar. Slowly add 120 g of sugar in 2–3 parts, and continue to beat until soft to medium peaks. Be careful not to overbeat.
Combining the mixtures
  1. Add 1/3 of the meringue into the yolk batter. Mix gently.
  2. Fold the remaining meringue in two parts using a spatula. Use light folding to keep the air in the mixture.
Baking
  1. Pour the batter into the pan and tap it lightly to remove big air bubbles.
  2. Bake it at 160°C for 40–45 minutes.
  3. Once done, remove the cake and let it cool completely before cutting it.

Notes

Make sure all ingredients are at room temperature before you start. Be gentle when folding in the meringue to retain the lightness of the batter. Use a clean bowl for the egg whites to ensure they whip up nicely. Measure your ingredients accurately for the best results.