Table of Contents


  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 7 large egg whites


  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C).
  2. Prepare the Dry Ingredients:
    • In a large bowl, whisk together cake flour, 1 cup of sugar, baking powder, and salt. Make a well in the center.
  3. Combine Wet Ingredients:
    • In the well, add vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth and well combined.
  4. Make the Meringue:
    • In a separate clean and dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar while continuing to beat until glossy and stiff peaks form.
  5. Combine Batter and Meringue:
    • Gently fold the egg white mixture into the batter in three additions until just combined. Be careful not to deflate the egg whites.
  6. Bake:
    • Pour the batter into an ungreased tube pan (angel food cake pan). Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until the top springs back when lightly touched.
  7. Cool Inverted:
    • Once baked, immediately invert the cake pan onto a cooling rack. Allow it to cool completely in the pan to maintain its structure.
  8. Remove from Pan:
    • Once cooled, run a knife around the edges of the pan to loosen the cake. Gently remove the cake from the pan.
  9. Serve:
    • Slice and serve the chiffon cake on its own or with a dusting of powdered sugar, a dollop of whipped cream, or fresh fruit.
  10. Store:
    • Store any leftovers in an airtight container at room temperature for a few days.

Enjoy your homemade Chiffon Cake!

Spread the love

Leave a Comment