A Soft, Airy, and Elegant Cake
Few cakes are as light, delicate, and irresistibly soft as a classic Chiffon Cake. This Featherlight Chiffon Delight is moist yet airy, fluffy yet rich, making it the perfect centerpiece for any celebration or an elegant afternoon treat.
I love this recipe because it strikes the perfect balance between buttery richness and cloud-like softness. The secret? A combination of whipped egg whites and oil, which keeps the cake incredibly tender and melt-in-your-mouth delicious. Serve it with whipped cream, fresh berries, or a dusting of powdered sugar for an effortlessly beautiful dessert!
Questions I Often Get Asked About This Recipe
Q: What makes chiffon cake different from sponge cake?
Unlike sponge cake, chiffon cake uses oil instead of butter, which keeps it extra soft and moist while still being light and fluffy.
Q: Can I make this cake ahead of time?
Yes! Chiffon cake stays fresh for up to 3 days at room temperature or can be frozen for up to 2 months.
Q: What’s the best way to whip egg whites for this cake?
Use a clean, grease-free bowl and beat until stiff peaks form—this helps create the cake’s signature airy texture.
Q: Why does chiffon cake need to cool upside down?
Cooling the cake inverted helps maintain its structure, preventing it from deflating as it cools.
Q: Can I add flavors to this cake?
Yes! Try adding lemon zest, vanilla bean, almond extract, or even cocoa powder for a fun twist.
What You Need to Make Featherlight Chiffon Delight
For the Cake:
- 1 ¾ cups cake flour (or all-purpose flour sifted 3 times)
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
For Garnishing (Optional):
- Powdered sugar
- Whipped cream
- Fresh berries
How to Make Featherlight Chiffon Delight
Step 1: Prep the Oven & Pan
- Preheat oven to 325°F (163°C).
- Use an un-greased 10-inch tube pan (chiffon cakes need to “climb” the sides to rise).
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together cake flour, sugar (reserve ¼ cup for egg whites), baking powder, and salt.
Step 3: Combine the Wet Ingredients
- Make a well in the center and add oil, egg yolks, water, and vanilla.
- Mix until smooth and combined.
Step 4: Whip the Egg Whites
- In a separate clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the reserved ¼ cup sugar, beating until stiff peaks form.
Step 5: Fold & Bake
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the tube pan and smooth the top.
- Bake for 50-55 minutes, until the cake is golden and springs back when touched.
Step 6: Cool Upside Down & Serve
- Immediately invert the pan onto a bottle or cooling rack and let it cool completely (this prevents deflating).
- Once cool, run a knife around the edges to release the cake.
- Dust with powdered sugar, slice, and serve with whipped cream and berries!
Tips for the Best Chiffon Cake
✔ Use room-temperature eggs – This helps with better volume in the egg whites.
✔ Do not grease the pan – This allows the cake to rise properly.
✔ Fold egg whites gently – Overmixing will deflate the batter.
✔ Invert to cool – This maintains the cake’s airy texture.
✔ Store properly – Keep covered at room temperature or in the fridge for extended freshness.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “The lightest, fluffiest cake I’ve ever made! It was so soft and had the perfect vanilla flavor.”
🌟🌟🌟🌟 James K. – “I was nervous about making chiffon cake, but this recipe was foolproof! Loved the texture.”
🌟🌟🌟🌟🌟 Samantha W. – “Served this with lemon whipped cream, and it was a hit! Definitely making again.”
🌟🌟🌟🌟 Lucas R. – “Turned out beautifully! The key is really beating the egg whites properly.”
🌟🌟🌟🌟🌟 Jessica T. – “Super airy and moist! This will be my go-to chiffon cake recipe.”
Printable Recipe
Featherlight Chiffon Delight
This Featherlight Chiffon Delight is a soft, airy, and ultra-moist chiffon cake perfect for any occasion. Serve with whipped cream or fresh berries!
Ingredients
- For the Cake:
- 1 ¾ cups cake flour (or all-purpose flour sifted 3 times)
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- For Garnishing (Optional):
- Powdered sugar
- Whipped cream
- Fresh berries
Instructions
Step 1: Prep the Oven & Pan
- Preheat oven to 325°F (163°C).
- Use an un-greased 10-inch tube pan (chiffon cakes need to "climb" the sides to rise).
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together cake flour, sugar (reserve ¼ cup for egg whites), baking powder, and salt.
Step 3: Combine the Wet Ingredients
- Make a well in the center and add oil, egg yolks, water, and vanilla.
- Mix until smooth and combined.
Step 4: Whip the Egg Whites
- In a separate clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the reserved ¼ cup sugar, beating until stiff peaks form.
Step 5: Fold & Bake
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the tube pan and smooth the top.
- Bake for 50-55 minutes, until the cake is golden and springs back when touched.
Step 6: Cool Upside Down & Serve
- Immediately invert the pan onto a bottle or cooling rack and let it cool completely (this prevents deflating).
- Once cool, run a knife around the edges to release the cake.
- Dust with powdered sugar, slice, and serve with whipped cream and berries!
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If You Enjoyed This Recipe, Please Share!
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