Here’s a light, fluffy and delicious Chiffon Cake that is perfect for parties, snacks or dessert for any occasion! It’s simple to bake and needs easy-to-find ingredients only!
Love Filipino-inspired desserts? Try my addicting Mango Float, Peach Upside Down Cake or my Best Ever Cassava Cake!
What is Chiffon Cake?
Chiffon Cake, pronounced as SHE-fon cake, originated in America and created by Harry Baker, a Californian insurance salesman who turned into a caterer. It is a super light, moist and fluffy cake which is made mainly with flour, vegetable oil, eggs and sugar.
It has a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. The method in cooking this dessert is a combination of the method used in baking sponge cakes and conventional cakes.
It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. It can be baked in tube pans or layered with fillings and frostings.
Tips and Procedures:
- Whip the egg whites properly on a medium speed. You may use chilled egg whites which will make very fine and smooth meringue with small and strong air bubbles inside. Whisk until stiff peak with a tip that folds over. It is best to use balloon whisk in folding the egg whites.
- It is best to use chiffon tube pan without non-stick coating because the batter needs to cling to the sides of the pan as it rises, which is what gives the cake its height and airy crumb. The best pans are made of aluminum with a removable base.
- Fold the egg whites and batter thoroughly without destroying the bubbles to prevent .
- Check oven temperature: When the oven temperature is too low, the cake will not rise to its optimum height.
- Invert the pan immediately after cooking by sitting the funnel over the neck of a bottle. Or, if using a tube pan, invert it over a cooling rack set a few inches off the counter top. I
- Storage: Wrap the cake in plastic wrap and keep well at room temperature for about 2-3 days. It is best kept in an air-tight container and chilled to extend its freshness. Transfer to a room temperature for around 20 minutes before serving.
How to Make Chiffon Cake:
Listed below are all the ingredients you will need:
- cake flour
- white sugar
- baking powder
- salt
- vegetable oil
- egg yolks
- cold water
- vanilla extract
- egg whites
- cream of tartar
Frequently Asked Questions:
Yes, they can be baked in regular cake pans. Grease the bottom of the pan but not the sides of the pan. I highly recommend getting an aluminum tubed pan that allows the cake to rise taller. Avoid a non-stick pan and never grease the pan because the cake will not be able to cling and rise as high.
No, it is the oil that makes a light, airy, soft texture, it has to be vegetable oil or canola oil. Please don’t substitute with butter.
Yes, just mix all-purpose flour with cornstarch. Simply take out 2 tablespoons from 1 cup of all-purpose flour and replace it with 2 tablespoons of cornstarch.
Filipino Chiffon Cake
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cups cold water
- 2 teaspoons vanilla extract
- 6 egg whites
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 325 degrees F. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free
- Measure flour, sugar, baking powder, and salt into sifter, then sift into a large bowl. Make a well and in this order, add oil, egg yolks, water, vanilla and don’t beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with a rubber spatula and do not stir. Pour batter into an angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.
- Allow to cool completely before frosting.
I don’t have cream of tartar, what can I use for substitution?
Can I use this recipe to make mamon and if I can is it ok to use wax paper to line the mamon mold?
How many days is the chill-shelf life of this cake?
Hi Roger! It can be kept in the refrigerator for 3-4 days, depending on the climate you live in. Thank you for dropping by. I appreciate it!
Hello SimplyBakings,thank you for sharing,this might be the first time cake recipe I will gonna make this coming January 24, it’s the birthday of my 2nd daughter, I wish it will look the same as yours..have a good day.💖🌷🤩
Hi Nes,
It’s my pleasure to share. Thank you for choosing this recipe for your first care ever. I appreciate it. I also hope it will turn out well. You can do it! Enjoy baking!
Do you have the recipe for the icing?
A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.