Chiffon Cake Recipe

by Layla suzette

Chiffon Cake is a super soft and fluffy basic plain cake. Flavored with Vanilla bean seeds and a bit o Lemon Zest, it’s an impressively tall cake that can be served as it is, glazed or even filled with your favorite filling (whipped cream and fresh fruit, chocolate ganache, pastry cream…).

The difference between Sponge and Chiffon Cake, is that Chiffon Cake include vegetable oil, that makes its texture super soft, and a little leavening agent.

It’s very easy to make, try it, you don’t regret it!

Chiffon Cake Recipe

Chiffon Cake

Rating: 5.0/5
( 1 voted )
Serves: 5 Nutrition facts: 200 calories 20 grams fat


  • 6 large Egg Yolks, room temperature
  • Lemon Zest 1 teaspoon
  • 1 Vanilla Bean Seeds (or 1 tablespoon Vanilla Paste or Extract)
  • 200 g (1 cup) Caster Sugar
  • 120 ml (1/2 cup) Water
  • 215 g (1 + 3/4 cups) All-Purpose Flour
  • 25 g (2 tablespoons) Cornstarch
  • 1 teaspoon (about 3-4 g) Baking Powder
  • Pinch of Salt
  • 120 ml (1/2 cup) Sunflower Seed Oil (or flavorless Vegetable Oil)
  • 6 Large Egg Whites (about 240 g – 8,5 oz), room temperature
  • ½ teaspoon Cream of Tartar
  • 100 g (1/2 cup) Caster Sugar


  1. In a large bowl, place Egg Yolks, Lemon Zest, Vanilla, Sugar, pinch of salt and mix until creamy.
  2. Add water and combine.
  3. Add sifted Flour, Cornstarch, Baking Powder and mix just until combined (don’t overmix!).
  4. Add Vegetable Oil and mix just until combined. Set aside.
  5. In a very large bowl, place Egg Whites at room temperature, Cream of Tartar and mix with an electric hand mixer until white foamy.
  6. Start adding the sugar little by little and mix over high speed until firm and stiff peaks form.
  7. In two times, gently combine about 1/3 of Egg Whites mix in Yolks mix. Then add in two times the Yolks mix into the Whites mix and gently fold using a spatula until well combined (don’t overmix).
  8. Pour the batter into a 10inch-25cm tube pan with removable bottom (don’t grease or flour it!).
  9. Bake in a preheated oven at 170°C – 340° F for about 40-45 minutes or until a toothpick comes out clean.
  10. Cool completely the cake (about 2-3 hours) upside-down.
  11. Run a knife around side and center tube of pan. Unmold the cake and invert on a serving plate. Run a knife around the bottom of the pan, slightly twist it and remove the center tube from the cake.
  12. Sprinkle with some Vanilla Powdered Sugar (optional), cut with a serrated knife and serve it with some Whipped Cream and fresh strawberries (optional).

Cover with plastic wrap and keep at room temperature for about 2-3 days.


For one Tube Pan 25 cm – 10 inch:

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