Chiffon Cake sofia villarreal

A Chiffon Cake is a very light and fluffy type of cake. Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes are. They also use a combination of oil and large quantities of eggs.


Very light and spongy texture on the inside.
Light golden brown color on the top of the cake.
Cake is tall on height because of the rising with beaten egg whites.

Mixing sponge cake method

After separating the egg whites and yolk, you'll need to create a well in the center of your dry ingredients and place the separated egg yolks. Beat until smooth.

In a separate bowl, use the whisk attachment on the electric mixer stand and beat the egg whites together with cream of tartar to form soft peaks. Once you've reached soft peaks begin to add sugar to form stiff peaks.

Finally fold in gently the the egg whites into the batter and add into the ungreased tub pan.

Orange Chiffon Cake

  1. Orange Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
  2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan.
  3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
  4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
  5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
  6. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
  7. Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.


  • 6 large eggs plus one additional egg white (30 grams)
  • 6 large eggs plus one additional egg white (30 grams)
  • 2 1/4 cups (225 grams) sifted cake flour
  • 1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons grated orange zest (outer orange skin)
  • 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
  • 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar (optional)

This video of the orange chiffon cake recipe relates to the cakes we make in our kitchens at school because she demonstrates the same process and steps we take in our labs to insure that the chiffon cake comes out perfect.

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