How to Make a Light and Moist Chiffon Cake

How to Make a Light and Moist Chiffon Cake! Beginner-friendly, easy recipe with a step-by-step guide. It includes tips, tricks, and techniques for making a basic Chiffon cake that is incredibly light and moist.

Learn to Make a
Light and Moist Chiffon Cake!!

Chiffon cakes, pronounced SHE-fon cakes, are classic cakes ideal for any occasion. They are one of my favorite cakes of all time. You can serve it simply with powdered sugar or whipped cream.

You will find a lot of different recipes all over the web. I have also tried a few different versions. This is my version of the Chiffon Cake recipe and I am happy with it.

In this post, I’ll show you how to make a basic chiffon cake with a perfect texture. It is tall and incredibly light, airy and tender in texture, and stays moist for days! I prefer making a less sweet version but you can make a sweeter version if you like it that way.

If you have never tried making it at home, then this easy beginner-friendly recipe will help you. It includes step-by-step instructions. Additionally, it offers tips, tricks, and techniques for making a basic Chiffon cake that is incredibly light and moist.

From my experience, learning to make a chiffon cake with a perfect texture takes time and practice. So, don’t be upset if you are not satisfied with your first chiffon cake. Just try it again and again. Once you master the basic chiffon cake, you can make a variety of chiffon cakes.

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A bit of history about Chiffon Cake

Legend has it that the chiffon cake was invented in Los Angeles in the late 1920s. A baker and caterer named Harry Baker invented a cake he named Chiffon. It was as light and airy as Angel Food Cake but as rich and moist as a Pound Cake. It was a big hit but he kept the recipe a secret for many years. Later, he sold the formula to General Mills. It then became common knowledge that the secret ingredient was vegetable oil.

About Chiffon Cakes

Chiffon cake is a light airy cake with a tender, rich, and moist texture. You can say that chiffon cake has the in-between texture of a sponge cake and a butter cake.

Chiffon cake is made with simple ingredients like oil, eggs, sugar, flour, and flavorings. It is considered a foam cake. Because it is usually leavened with whipped egg whites. Some recipes also use a little bit of baking powder.

Popular flavor additions are vanilla, lemon, orange, chocolate, cocoa, coffee, or tea. It can also easily be flavored with various spices, citrus zests, and extracts.

What Makes a Perfect Chiffon Cake

Here are the characteristics of a perfect chiffon cake:

• It should rise tall and straight to the top of the pan
• No big holes or air pockets
• The texture is light, airy, fluffy, bouncy, tender and moist

How Chiffon Cakes Get
Its Unique Texture & Taste?

This recipe uses oil instead of butter. Oil makes the cake rise well giving a light and moist texture. It also helps to keep the cake longer. Egg yolks make a rich and tender cake. The whipped egg whites create an incredibly fluffy and light cake.

Chiffon cake batter is made by combining two components; egg yolk/oil batter and whipped egg whites. This final batter gives the cake a distinctive taste and texture.

The egg yolk/oil mixture is made with egg yolks, sugar, oil, milk, and flour. These ingredients give the cake a rich taste like a butter cake.

The egg whites are whipped until stiff peaks start to form. The tip of the peak should fold over. Then, the whipped egg whites are folded into the egg yolk/oil mixture to make the final batter. Whipped egg whites give it a super airy, light texture just like a chiffon cake.

The cake is baked in a tube pan. It also helps to make a tall cake with the perfect texture.

What Kind of Pan is
a Chiffon Cake Baked In? 

The chiffon cake is a tall cake with a light, airy, moist texture. To achieve this desired texture, it is traditionally baked in a tube pan. This allows the batter to cling to the sides of the pan as it rises. After the cake is done, you must cool it upside down to keep its height.

Tube pans are specifically designed for baking delicate, high-rising cakes like angel food cakes and chiffon cakes. So, it is also known as an angel food cake pan or chiffon cake pan.

Tube pans are typically made of aluminum or steel. You can also find Chiffon cake paper mold too that is very convenient to use.

They come in various sizes, ranging from 18 cm (7 inches) to 22cm (9 inches) in diameter. It’s important to use the size specified in the recipe to ensure proper baking and rise of the cake.

Do not grease the pan because the cake will not cling and rise as high.

Why are chiffon cakes
baked in a tube pan?

A tube pan is a round pan with deep sides and a hollow center.

You can’t use a non-stick pan to make chiffon cake. The wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan. This is necessary for the cake to rise higher.

It allows the batter to rise to its full potential without collapsing. Additionally, the hollow tube allows for heat to reach the center of the cake. It facilitates uniform heat distribution ensuring that the cake bakes evenly throughout. Resulting in cakes that bake uniformly and have a light, airy texture.

Tube pans are designed with a removable bottom. This feature makes it easier to release the cake without damaging its delicate structure. With the center tube, a chiffon cake can be inverted onto a bottle so it doesn’t deflate.

Can you bake it
in a regular cake pan?

Though it won’t be a proper chiffon cake, you can bake it in round cake tins. You can also use cupcake molds or ramekins. It’s important to use proper baking pans to ensure proper baking and adjust the baking time.

INGREDIENTS YOU’LL NEED

Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check out the printable recipe card at the bottom of the post.

• Eggs: I Used large-size eggs. Whole eggs are separated into whites and yolks.
• Sugar: Use white granulated sugar. Sugar is divided into two parts. One part makes the cream cheese mixture. The other part creates the meringue.
• Cake flour: Cake flour is the best choice for making light and airy cakes 
• Milk: Use full-fat milk to add a nice flavor and some moisture.
• Oil: I prefer using Rice oil as it is flavorless, smooth, light oil. Vegetable oil or Coconut oil can be substituted.
• Baking Powder: Optional but it helps the cake to rise.
• Salt: Adding a pinch of salt balances out all other flavors.
• Cream of Tarter: Cream of tartar is used to stabilize the whipped egg whites. You can use lemon juice instead.
• Vanilla Extract: Optional

More about ingredients

Why use cake flour?

Chiffon cakes are supposed to be airy, light, tender, and moist. Cake flour helps to create cakes with perfect texture. So using cake flour is highly recommended.

Cake flour is a soft wheat, low-protein flour with a fine texture. It is lighter and has very little gluten. It is good for making tender and less dense cakes. The main differences between cake flour and all-purpose flour are their protein content and texture.

• Cake Flour: Typically has a lower protein content (about 6-8%).
• All-Purpose Flour: Has a moderate protein content (about 10-12%).

Can I use all-purpose flour (plain flour) instead of cake flour?

You can use all-purpose flour instead of cake flour. But, there’ll be a noticeable difference in the texture and crumb. When there is too much gluten, the cake will be chewy and dense.

How to make cake flour substitute?

You can reduce the amount of proteins in all-purpose flour by mixing cornstarch. Whisk together 105g all-purpose flour and 14g cornstarch. Make sure to sift them 3 times before using them. Use in place of cake flour in a recipe, substituting by equal weight.

Do we need to add baking powder?

Chiffon cake mainly relies on the whipped egg whites to rise. Adding baking powder gives the cake a bit of extra lift and lightness.

Can I use melted butter instead of vegetable oil?

Oil makes perfect cakes with a light, airy, soft texture. So, I highly recommend using oil. You can certainly use melted butter instead of oil. But, there’ll be a noticeable difference in the texture and crumb.

What Is Cream of Tartar Used For?

Adding a small amount of cream of tartar when you’re beating egg whites speeds up the creation of foam. It also helps stabilize the foam.

What Can I Substitute for Cream of Tartar?

Use 2 teaspoons of lemon juice or vinegar for 1 teaspoon of cream of tartar in a recipe.

Tips,& Techniques for Making
Perfect Meringue (Whipped egg whites) 

The key to a perfect chiffon cake is the meringue (whipped egg whites). Here are a few important tips that will help to make it the correct way.

Prep

• Make sure your beaters and mixing bowl are clean and dry with no trace of oil or any other impurity.
• Make sure there is no trace of yolk or shell in the egg whites.
• Use white granulated sugar

Tips for separating the yolks and whites?

• Eggs are easy to separate when they are cold.
• Use two small bowls and one clean large bowl.
• Separate the eggs one by one.
• Place the egg yolks in one small bowl. Place the whites in the other bowl.
• Transfer the egg whites to a large mixing bowl one by one.
• In this way, even If a yolk breaks during the separating process, it will contaminate only one egg white. The other egg whites in the large mixing bowls stay clean.

Whip the egg whites to stiff peaks with a tip that folds over

Most of the chiffon recipes suggest you beat the egg whites until stiff peaks form. From my experience, you need to whip the egg whites until the stiff peaks are starting to form.

Beat egg whites correctly

You need to beat egg whites correctly. Under-beating egg whites will collapse the cake. Over-beating creates a dense cake. Whip on medium speed while checking the egg whites as they thicken. Make sure to stop the mixer often to check as you get close to the stiff peak stage.

Tips & Techniques for Making
the Best Chiffon Cake

MEASURE THE INGREDIENTS PROPERLY

It is important to measure the ingredients properly.  I use a scale for the dry ingredients. I use a measuring cup for the wet ones. Sometimes, I use a scale to measure even wet ingredients depending on the recipe. For small quantities of ingredients, I use teaspoons and tablespoons.

PREPARE THE INGREDIENTS

Separate the eggs while they are cold and then let them come to room temperature.
For the fluffiest chiffon cake, sift the dry ingredients. Sifting aerates them and removes any possible lumps

DO NOT Over-Mix the Batter

When folding the egg whites into the egg yolk batter, take extra care. Do not deflate the air out of them. If you over-mix the batter, the cake will not rise. Fold in one-third of the egg whites first to lighten the batter, and then fold in another 1/3. Then transfer the mixed batter into the egg whites to fold in the rest.

DO NOT Under-Mix the Batter

If you under-mix it, your cake will have an uneven texture. Being afraid of breaking the air bubbles, do not under-mix the batter. When the egg whites are not mixed in thoroughly, they separate in the oven. As a result, it creates big air pockets inside the batter while being baked.

Use a whisk

You can use a silicone spatula to fold the whipped egg whites. I prefer using a balloon whisk. From my experience, a whisk helps to fold the eggs white more easily and gently.

Do not grease the pan

If the pan is greased the cake will not be able to cling to the pan to rise.

Check oven temperature

When the oven temperature is too low, the cake will not rise to its best height.

KEEP AN EYE ON THE CAKE THROUGH THE BAKING PROCESS

The oven temperatures vary depending on your oven so the baking time can be varied. Keep an eye on the cake through the baking process. Make sure to adjust the oven temperature and time as needed.

BAKE THE CAKE AT DIFFERENT TEMPERATURES

Changing and controlling the temperature is very important when baking a chiffon cake. I changed the oven temperature several times. First, I preheated the oven to high. Then I baked the cake for 20 minutes at high to help it rise with a lot of heat. Then I baked it at a lower temperature slowly to bake it evenly with a light brown top.

Let the cake cool upside down

It’s very important to invert the chiffon cake while letting it cool. This prevents the cake from collapsing. Carefully set the cake pan on a tall heavy bottle. Let it cool for a few hours before removing the cake pan.

Serving Suggestion

Serve the chiffon cakes just plain with a cup of hot coffee or tea. It is also perfect with a simple powdered sugar glaze. You can also serve them with whipped cream, frosting, ice cream, or yogurt with fresh-cut fruits. Alternatively, try fruit preserves, sauce, and jam.

Storing suggestions

At room temperature: Wrap the cake in plastic wrap. Keep it in a cool, dark place for about 2 days.

In the Refrigerator: You can store it in an air-tight container for about 3 to 5 days.

In the Freezer: You can freeze the whole cake or individual slices for up to one month. Wrap the whole cake (or individual slices separately) with plastic wrap and then transfer them to a freezer-safe bag.

Thawing: Transfer the wrapped cakes from the freezer to the refrigerator. Do this one day before serving. Do not unwrap them from the plastic wrap.

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Light and Moist Chiffon Cake
Step-by-Step Recipe

(Check out the printable recipe card at the end of the post)

Cuisine: American
Course: Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

20-cm (8-inch) chiffon cake pan

• 5 large eggs (see the notes)
• 130 g cake flour
• 1 tsp baking powder
• 1/8 tsp salt
• 140 g granulated white sugar, divided, (see the notes)
• 60 ml vegetable oil
• 100 ml milk, at RT
• 1/2 tsp cream of tartar or 1 tsp lemon juice
• 1 tsp vanilla extract, optional

Note

• This batter is enough to make a 20 cm (8-inch) chiffon cake. If you don’t have a tube pan, you can also split this cake between two round cake pans 20 cm.
• Eggs (250 g approx. without shell) are separated into whites (150ｇ(approx.) and yolks (100ｇapprox.).
• Sugar is divided into 60g (for egg yolk batter) and 80ｇ(for whipping egg whites).

Instructions

Prep 

Preheat the oven to 180 C.
Have ready a 20 cm (8-inch) ungreased, unlined tube pan.

Separate the eggs

Place the egg yolks in a small bowl and set aside. Place the egg whites in a large clean dry bowl. Keep it in the fridge covered while you continue making the batter.

Sift the Dry Ingredients

Sift the cake flour, baking powder, and salt. Set aside.

Beat the Wet Ingredients

In a large bowl, beat the egg yolks with sugar (60g) at medium-high until thick for about 3 minutes.

Gradually add oil while beating constantly until it is well combined (about 1 minute).

Gradually add milk while beating constantly until combined (about 30 seconds). Set aside while you making the meringue.

Note: Set the yolk mixture aside briefly while you continue making the whipped egg whites. (I folded the flour mixture into the yolk mixture, after whipping the whites)

Make the Whipped Egg Whites (Meringue)

Take the egg white mixing bowl out of the fridge. Add cream of tartar or lemon juice. Beat at medium-low speed of a hand mixer to whip the egg whites for 30 seconds.

Gradually increase the speed to medium-high. Continue whisking until the foam starts.

Keep beating until they start forming medium peaks. Gradually add the sugar, about 1 tablespoon at a time, while beating constantly.

Keep beating until it is slightly glossy and stiff peaks just start to form. Lift the whisk quickly and vertically out of the meringue. You will see a pointed peak. The peak should curl over just slightly at the tip. (See the picture below)

Note: Set meringue aside briefly while you continue making the batter.

Combine the Dry and Wet Ingredients

Pour the wet ingredients (egg yolk mixture) into the dry ingredient (flour mix) bowl. Mix gently with a rubber spatula until well combined.

Prepare the cake batter

• Briefly re-beat the meringue at medium-low for 30 seconds or so.
• Add one-third of the meringue to the batter and fold gently until almost blended to lighten the batter. I used a balloon whisk.
• Add half of the remaining meringue to the batter and fold in likewise being careful not to deflate them.

Note: When you start mixing the whites and egg yolk mixture, whites will start to defoam fast. Mix them as gently and fast as possible.

Lastly, transfer the batter (egg yolk + meringue mixture) into the meringue mixing bowl. Gently, fold it into the remaining meringue until incorporated.

Pour the batter into the cake pan, and gently spread the batter with a spatula to create a smooth surface. Bake at 180 C for 20 minutes. Reduce the temperature to 170 C and bake for another 20 to 25 minutes. When the cake is done, insert a cake tester. It will emerge damp but clean, with no gooey batter clinging to it.

Let cool upside down

Remove the cake from the oven and promptly turn it upside down (see the picture below). Stick the cake pan on a tall heavy bottle. Let the cake cool completely for 3-4 hours before removing the cake pan.

Note: The cake must be cooled upside down in its pan to prevent collapsing

Unmold the Cake

To unmold, turn the cake right side up. Then run a long, thin, sharp knife around the cake’s edge. Also, run the knife around the central tube.

Serve and Enjoy!!

Serve plain, dusted with powdered sugar. It also goes well with cream cheese, yogurt, and fruit preserves.

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I love hearing from you so feel free to leave a comment on the post.
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld

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