chiffon cake recipes

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This easy Chiffon Cake is bouncy, fluffy and light. Learn how to make an Orange Chiffon Cake Recipe.

I kept squashing a slice of the cake to watch how bouncy and soft it was. Each time I squashed it, it just bounced back. That’s a sign of how light the cake turned out.

chiffon cake

Firstly, this is what makes this cake so light and fluffy. The eggs need to be beaten until stiff peaks. To do so you need to add a few drops of lemon , as a result, the egg whites turn nice and stiff. These beaten egg whites need to be folded into the cake batter. While doing so, you need to make sure that the cake batter is not over mixed.

Pour the batter into the prepared pan

An extremely fluffy and light cake with the subtle fruity flavor. One of the best cakes you will come across. Perfect for a tea time party or simply because you love how fluffy it is.

chiffon cake recipes



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basic chiffon cake recipes

  • oven
This easy Chiffon Cake is bouncy, fluffy and light. Learn how to make an Orange Chiffon Cake Recipe.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chiffon cake recipes
Servings: 8 slices
Calories: 277kcal
Author: Luda huang


  • oven


  • 2 cups cake flour (or 2 cups all purpose flour with 6 tbsp of cornstarch.)
  • 1 tsp baking powder
  • 1/2 tsp salt or table salt
  • 5 tbsp unsalted butter melted and cooled slightly
  • 2 tsp vanilla extract
  • 6 large egg yolks
  • 3 large egg whites
  • 1 cup granulated sugar
  • orange juice freshly squeezed (optional)


  • Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inccake pan generously with butter.
  • Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
    mixer fitted
  • Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
    should droop
  • Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed. about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes.Pass a knife through the sides of the baking dish and unmold the cake.


Calories: 277kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Sugar: 25g | Vitamin A: 222IU | Calcium: 34mg | Iron: 1mg

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