🍰 Classic Vanilla Chiffon Cake

Ingredients

Dry Ingredients

• 2 cups cake flour

• 1 ½ cups sugar, divided

• 1 tbsp baking powder

• ½ tsp salt

Wet Ingredients

• 7 egg yolks

• ½ cup vegetable oil

• ¾ cup water

• 2 tsp vanilla extract

• Optional: ½ tsp lemon juice or zest for brightness

Meringue

• 7 egg whites

• ½ tsp cream of tartar

🥣 Instructions

1. Prepare the dry mixture

In a large bowl, whisk:

• cake flour

• 1 cup of the sugar

• baking powder

• salt

Make a well in the center.

2. Mix the wet ingredients

In the center well, add:

• egg yolks

• oil

• water

• vanilla

Whisk until the batter is smooth and lump-free.

3. Make the meringue

1. In a clean bowl, beat egg whites with cream of tartar.

2. Once foamy, gradually add the remaining ½ cup sugar.

3. Beat until stiff but glossy peaks form.

4. Fold meringue into batter

• Gently fold ⅓ of the meringue into the batter to lighten it.

• Fold in the remaining 2⁄3 carefully until fully combined.
  Don’t deflate — the air creates the height!

5. Bake

1. Pour into an UNGREASED tube pan (10-inch).

2. Bake at 325°F (165°C) for 50–60 minutes, or until the top springs back when touched.

6. Cool upside down

• Immediately invert the pan (over a bottle or on its feet if your pan has some).

• Cool completely before releasing.
  This prevents the cake from collapsing.

7. Serve

• Dust with powdered sugar

• Top with whipped cream

• Serve with berries

• Or glaze with lemon or vanilla icing

⭐ Tips for the Perfect Chiffon Cake

• Don’t grease the pan — the batter needs to cling to the sides to rise.

• Use cake flour for tenderness.

• Room-temperature eggs whip better.

• Fold gently to avoid losing air.

• Cool fully upside-down to maintain height.

🍋 Variations Available!

I can also give you:

• Lemon chiffon cake

• Chocolate chiffon cake

• Orange chiffon cake

• Mocha chiffon cake

Which one would you like?