Fluffy Chiffon Cake
Fluffy Chiffon Cake
Ingredients
- 6 large eggs, separated, whites in a large mixing bowl, yolks in a glass bowl
- 3/4 cup granulated sugar, divided
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottoms of two 8-inch round cake pans with parchment paper. Do not grease the sides of the pans.
⏱️ 5 min•🌡️ 325
- 2
In the glass bowl with the egg yolks, add 1/4 cup of the granulated sugar. Whisk vigorously with a hand whisk until the mixture is light in color and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the water and vegetable oil to the egg yolk mixture. Whisk well until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 2 min
- 4
In the large mixing bowl with the egg whites, begin whipping with a stand mixer fitted with a whisk attachment (or a hand mixer) on medium speed. Once soft peaks form, gradually add the remaining 1/2 cup of granulated sugar, a tablespoon at a time, while continuing to whip on medium-high speed. Continue whipping until stiff, glossy peaks form. The egg whites should hold their shape when the whisk is lifted and the bowl can be inverted without the whites falling out.
⏱️ 8 min
- 5
Take about 1/4 of the whipped egg whites and gently fold them into the egg yolk mixture. This step helps to lighten the egg yolk batter and makes it easier to incorporate into the remaining whites.
⏱️ 2 min
- 6
Pour the lightened egg yolk mixture into the bowl with the remaining whipped egg whites. Using a spatula, gently fold the mixtures together until just combined. Be careful not to deflate the egg whites.
⏱️ 3 min
- 7
Sift the all-purpose flour and baking powder directly over the combined batter. Gently fold the dry ingredients into the batter using a spatula. Use a technique of making small circles with the spatula through the batter, then a larger circle around the bowl, rotating the bowl as you go. Continue until no streaks of flour remain, being careful not to overmix.
⏱️ 5 min
- 8
Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
⏱️ 2 min
- 9
Place the cake pans on a baking tray and bake in the preheated oven for 30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean and the tops are golden brown.
⏱️ 30 min•🌡️ 325
- 10
Immediately upon removing the cakes from the oven, use oven mitts to carefully invert the cake pans onto wire racks. Allow the cakes to cool completely upside down for at least 1 hour. This prevents the cakes from collapsing and helps maintain their airy texture.
⏱️ 60 min
- 11
Once completely cooled, carefully run a thin knife or offset spatula around the edges of the pans to release the cakes. Remove the parchment paper from the bottoms. Your fluffy chiffon cakes are ready to be served or used as a base for shortcakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Chiffon Cake
- 6 large eggs, separated, whites in a large mixing bowl, yolks in a glass bowl
- 3/4 cup granulated sugar, divided
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Instructions
- 1
Preheat your oven to 325°F (160°C). Line the bottoms of two 8-inch round cake pans with parchment paper. Do not grease the sides of the pans.
⏱️ 5 min•🌡️ 325 - 2
In the glass bowl with the egg yolks, add 1/4 cup of the granulated sugar. Whisk vigorously with a hand whisk until the mixture is light in color and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the water and vegetable oil to the egg yolk mixture. Whisk well until all ingredients are thoroughly combined and the mixture is smooth.
⏱️ 2 min - 4
In the large mixing bowl with the egg whites, begin whipping with a stand mixer fitted with a whisk attachment (or a hand mixer) on medium speed. Once soft peaks form, gradually add the remaining 1/2 cup of granulated sugar, a tablespoon at a time, while continuing to whip on medium-high speed. Continue whipping until stiff, glossy peaks form. The egg whites should hold their shape when the whisk is lifted and the bowl can be inverted without the whites falling out.
⏱️ 8 min - 5
Take about 1/4 of the whipped egg whites and gently fold them into the egg yolk mixture. This step helps to lighten the egg yolk batter and makes it easier to incorporate into the remaining whites.
⏱️ 2 min - 6
Pour the lightened egg yolk mixture into the bowl with the remaining whipped egg whites. Using a spatula, gently fold the mixtures together until just combined. Be careful not to deflate the egg whites.
⏱️ 3 min - 7
Sift the all-purpose flour and baking powder directly over the combined batter. Gently fold the dry ingredients into the batter using a spatula. Use a technique of making small circles with the spatula through the batter, then a larger circle around the bowl, rotating the bowl as you go. Continue until no streaks of flour remain, being careful not to overmix.
⏱️ 5 min - 8
Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
⏱️ 2 min - 9
Place the cake pans on a baking tray and bake in the preheated oven for 30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean and the tops are golden brown.
⏱️ 30 min•🌡️ 325 - 10
Immediately upon removing the cakes from the oven, use oven mitts to carefully invert the cake pans onto wire racks. Allow the cakes to cool completely upside down for at least 1 hour. This prevents the cakes from collapsing and helps maintain their airy texture.
⏱️ 60 min - 11
Once completely cooled, carefully run a thin knife or offset spatula around the edges of the pans to release the cakes. Remove the parchment paper from the bottoms. Your fluffy chiffon cakes are ready to be served or used as a base for shortcakes.
⏱️ 5 min