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chiffon cake with white frostings and peaches on top
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4.34 from 3 votes

Filipino Chiffon Cake

A moist, light, fluffy chiffon cake that's perfect for parties, celebrations or any occasion!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Filipino
Servings: 1 10-inch cake
Calories: 3478kcal


  • 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


  • 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.


Serving: 1g | Calories: 3478kcal | Carbohydrates: 492g | Protein: 67g | Fat: 142g | Saturated Fat: 100g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 1172mg | Sodium: 3966mg | Potassium: 929mg | Fiber: 6g | Sugar: 303g | Vitamin A: 1562IU | Calcium: 905mg | Iron: 7mg
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