Chiffon Cake

Ever wondered how bakeries make the ultra spongy cakes with cream and strawberries? Its a Chiffon cake,very  little flour is used in this recipe and extra eggs are whipped to give it a super airy and spongy texture.Use the recipe for your favorite cakes.

Preparation time:1 hour
serves:2 9 inch cakes

8 eggs at room temperature
2 cups powdered sugar

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon milk at room temperature
1/2 cup vegetable oil
2 tablespoons orange juice(Optional)


1. Separate egg yolks and whites into two separate bowls.Preheat oven to 350F and lin 2 9 inch baking pans with parchment paper and oil the sides.

2.Beat the egg whites in high speed for about 3 minutes simultaneously adding pinch of salt and 1 1/2 cups powdered sugar 3 times until stiff peaks form.

3.Sift the flour and baking powder with salt multiple times.In a separate bowl beat the egg yolks and the remaining sugar until combined.

4.Add the vanilla,juice and oil and mix until combined.

5.Now add the flour and fold until combined

6.Now take 1/3 of the egg whites and fold into the yolk mixture until combined and then add the remaining egg whites and fold to the mixture.

7.Transfer to baking pans and bake for 40-45 minutes on the middle rack until toothpick inserted in center comes out clean(top rack will burn the top,bottom rack will burn the bottom). Run a knife around the edges and invert on wire rack to allow to cool.

Only fold the flour and egg whites,whisking will remove the air and result in a stiff cake.
You can also substitute the milk with fruit juice or coffee to give various flavors to the cake
Make sure all ingredients are at room temperature.

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