Chiffon cake is a wonderfully airy and soft cake, often described as a hybrid between a sponge cake and a butter cake. It’s made with oil instead of butter, giving it a moist texture and light crumb. The egg whites are whipped to give it volume, resulting in a cake that’s delicate yet stable. This recipe is perfect for any occasion, from a light dessert after dinner to a celebratory treat for special events.
Ingredients
For the Cake:
- 2 ¼ cups (280g) cake flour (or all-purpose flour, sifted)
- 1 ½ cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional for added flavor)
- ¼ teaspoon cream of tartar
For the Topping (Optional):
- Powdered sugar for dusting
- Whipped cream or fruit compote for serving