Chiffon Cake


by: Baker Guy

Basic chiffon cakes are made by beating together egg yolks, oil, and water or other liquid (orange juice is used here) before they are combined with beaten egg whites and the dry ingredients. The combination of oil, beaten egg whites, and flour makes a cake much like angel food but even moister. You can substitute hazelnut oil for some of the vegetable oil to give this cake a deeply nuanced flavor, but this is expensive and by no means essential. You can make chiffon cakes with cake flour, but all-purpose flour gives them a somewhat deeper flavor. The other chiffon cake peculiarity is baking in an ungreased tube pan, so the cake clings to the sides instead of falling as it might in a greased pan. Despite the claims of most recipes, chiffon cake does stick to the pan, but because it is in a tube pan with a removable bottom, it is easy to get the cake out of the pan and sticking isn’t much of a problem.


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serves: 1

1 3/4 cups all-purpose flour (or 2 1/4 cups cake flour)

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups sugar

5 egg yolks

1/2 cup orange juice or water

1/2 cup vegetable oil (or 1/4 cup hazelnut or walnut oil combined with 1/4 cup vegetable oil)

8 egg whites

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar (unless using a copper bowl)

2 2/3 cups dark chocolate glaze

Nutrition Facts
Chiffon Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 4607

  • Total Fat: 135.9 g
  •     Saturated Fat: 98.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 925.8 mg
  • Sodium: 2901.2 mg
  • Total Carbs: 792.2 g
  •     Dietary Fiber: 6.5 g
  •     Sugars: 598.5 g
  • Protein: 66.7 g

how is this calculated?

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1.  Preheat the oven to 350°F. In a bowl, whisk together the flour, baking powder, salt, and 1 cup of the sugar. In another bowl, stir together the egg yolks, orange juice, and oil.

2.  Beat the egg whites, vanilla, and cream of tartar (if using) on high speed with a stand mixer for about 2 minutes or with a handheld mixer for about 8 minutes, or until medium peaks form. Add the remaining sugar and beat for 1 to 2 minutes more, or until stiff peaks form. Sift the dry ingredients over the egg white mixture, about one-fourth at a time, folding with a rubber spatula after each addition until all the dry ingredients are incorporated. Place about one-fourth of the egg white mixture in the bowl with the egg yolk mixture and stir until well combined.

3.  Fold this mixture into the egg white mixture with a rubber spatula.

4.  Transfer the batter to an ungreased 10-inch tube pan with a removable bottom. Bake for about 45 minutes, or until the cake bounces back to the touch.

5.  Turn the tube pan upside down and set over the neck of a bottle to cool for 45 minutes.

6.  Shake the cake while holding it over a cake rack.

7.  Roll the cake on a side to detach it from the base and the tube in the center.

8.  Turn it upside down and remove the tube pan.

9.  Glazing a Chiffon Cake: Set the cake on a cake rack over a sheet pan so you can recoup any glaze that drips off the cake. Prepare a glaze and spread it over the top of the cake with a long metal spatula. (An offset spatula is somewhat easier to work with.) Spread the glaze over the top of the cake, working out from the center, so the glaze drips down the sides.

10.  Spread the glaze around the sides of the cake.

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