A soft, airy chiffon cake with a light crumb built from an egg-yolk batter and whipped meringue for lift.
Prep time
20 min
Cook time
55 min
Total time
1 hr 15 min
Servings
8
Chef's Tips
Do not grease the pan.
Use room temperature eggs for better volume.
Remove large bubbles before baking.
Tools Used
Mixing Bowls(opens in a new tab)Rubber Spatula(opens in a new tab)Whisk(opens in a new tab)Cooling Rack(opens in a new tab)
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Ingredients
Ingredients
Servings
8 servings1×
Scale
Ingredient amounts update instantly.
Chiffon Cake Batter
Instructions
Make the Batter
- 1
Whisk the flour, oil, milk, vanilla, and egg yolks into a smooth batter.
Whip the Egg Whites
- 1
Beat the egg whites with cream of tartar, then add sugar gradually until glossy stiff peaks form.
Combine and Bake
- 1
Fold the meringue gently into the batter.
- 2
Pour into an ungreased chiffon pan and bake until springy.
Cool and Serve
- 1
Invert the pan to cool fully before unmolding.
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Learn More
Everything you want to know about this recipe.
Chiffon cake depends on balancing two textures in the batter: a fluid yolk base and a stable but not dry meringue. If either side is off, the finished cake can turn dense, collapse, or dry out.
The ungreased pan is part of the method rather than a missing step. The batter needs to grip the sides as it rises, then cool upside down so the structure can set before gravity pulls it down.
This cake works well on its own, but it is also a good base for cream-and-fruit layered desserts because the crumb stays light without feeling fragile.
What Makes Chiffon Different
What Makes Chiffon Different
Chiffon sits between a richer butter cake and a leaner sponge. The yolk mixture provides flavor and flexibility, while the meringue provides most of the lift. That balance is why the finished crumb can feel airy without becoming dry or too fragile to slice.
Cooling upside down is also part of the structure, not just tradition. The cake needs that time to set before its own weight starts pulling on the crumb, which is what helps preserve the height and springy texture.
Serving Notes
Serving Notes
This is a useful cake when you want something light enough for afternoon tea but still suitable for layering with cream or fruit. It is pleasant plain, but it also takes fillings well because the crumb is soft without crumbling too easily.
For the cleanest texture, let it cool completely before slicing. Cutting too early can compress the crumb and make the center seem less airy than it really is.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice (1/8 of cake)
Calories 23012%
% Reference Intake*
Total Fat 9g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 95mg
Sodium 75mg
Total Carbohydrates 30g12%
Dietary Fiber 0g
Sugars 18g20%
Protein 5g10%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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Laura Sourdough
· 22 May 2025You explained meringue peaks better than anyone. Finally understood what soft peaks mean!
Riccardo Barchiesi
· 9 Jan 2025Never baked before-even with one arm I nailed it! Foolproof indeed. Moist, airy, and resilient!
Dizijoyjoy
· 15 Jun 2024Baked at 150°C for 60 mins, reduced sugar slightly-super fluffy result! Thank you for the tips.
Michael Colina
· 12 Oct 2023Criminally underrated channel! This chiffon is so airy it bounces back like a dream.
Aaron West
· 22 Apr 2023Made this for my wife’s birthday in memory of her dad. The chiffon came out perfect-soft, springy, and full of emotion.
Natalie Davis
· 10 Jan 2022Everyone said it was the best sponge they’ve ever had-gone in 24 hours! Super soft and easy to follow.
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