If you are new to baking, churning up a chiffon cake can be quite overwhelming. Not a lot of
people are confident enough to whip it up since while it does look simple and unassuming, the
process can be a bit tricky. Unlike your regular mix and whisk cakes, a chiffon cake requires
some specific steps that need to be followed or it will fall flat— literally.

That being said, successfully baking a chiffon cake is one of the most satisfying experiences for
any promising baker. Baking cookies or whipping up a chocolate cake is simple enough but you
know you’ve reached the next level with a chiffon cake. You’ll need to master some baking
techniques, yes. But once you do, every chiffon cake you pull out of the oven will be nothing
short of fluffy, spongy, and needless to say— perfect— just the way it should be.

Helpful points to remember
You’ll need to pay close attention to the ingredients you are using as they can make or break
the cake. From the type of flour you are using to the number of eggs, there is a science to
chiffon cake-making and it would do you well to master it ahead of time.

Use cake flour. The cake needs to be tall, spongy, light, and airy— something you cannot
achieve if you use bread flour. All-purpose flour may be used as a substitute but for best results,
go for cake flour.

You’ll be banking on the egg whites to give the air that airy look, but you’ll also need to use
some baking powder to help give it a good rise. Make sure to use a freshly opened box.

You’ll need a tube pan for this particular cake. This ensures that heating is properly distributed
not only from the sides, up, and down, but also from the tube in the middle to ensure that you’ll
get a perfectly golden brown cake. Do not grease it as you’ll need the cake batter to stick onto
its sides to bake perfectly.

Now on to the recipe!


For the Cake Batter

  • 2 ¼ cups cake flour
  • 1 cup white sugar
  • 1 tsp salt
  • ¾ cup orange juice or milk
  • ¾ cup oil
  • 8 egg yolks
  • 1 tbsp baking powder

For the meringue

  • 6 egg whites
  • ½ cup sugar
  • ½ tsp cream of tartar (optional)


  1. Preheat your over to 400F.
  2. Sift the cake flour along with the baking powder.
  3. In a separate bowl, add the egg yolks and 1 cup sugar. Whisk together until the mixture turns a pale yellow. Add the oil and keep mixing until it is well combined.
  4. Add the orange juice or milk and the flour mixture alternately, in two additions. Whisk together until there are no lumps and the batter is thick and fluffy. Use a spatula to scrape the bottom to make sure everything is mixed together.
  5. In another bowl add the egg whites along with the cream of tartar. Using an electric mixer with the paddle attachment on, mix on low speed until the foamy. Gradually add the sugar then increase the mixing speed to high and continue until stiff peaks form. The egg whites should also look glossy and when you flip the bowl over, they will stick to the bottom of the bowl and won’t fall to the floor.
  6. Using a spatula, gradually add a third of the egg yolk and flour mixture onto the egg whites and gently fold the batter in— being careful not to deflate the whites. Do this until the rest of the batter is properly combined.
  7. Pour the cake batter into your prepped tube pan and bake at 400F for 55 minutes to an hour. You can also check for the cake’s doneness by sticking a skewer in the middle of the cake. If the toothpick comes out clean and no wet batter has clung to it, the cake is done. Flip the tube pan over and let it cool for an hour before taking the cake out.
Classic Chiffon Cake Recipe