Chiffon Cake

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One of the most summery desserts there are. This one´s for most of us that would want thi season to last longer. But there are also lots of other exciting and enjoyable things comming our way, so let´s enjoy this one this time. For those on a diet, don´t be scared, this isn´t as bad, thogh perhaps not proper for a diet, then again, ask your nutritionist.

This is a really simple cake, with somewhat complicated directions, pay attention to each step. The best way to eat it is with some fruits on the side, berries are always the safe bet for this one. 

A classic recipe worthy of having on our go to´s. Enjoy it. 

Chiffon cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 16
  • 2 C cake flour
  • 1 1/2 C granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 7 eggs separated
  • 1/2 C vegetable oil
  • 3/4 C cold water
  • 1 tbsp vanilla extract
  1. Preheat the oven to 325°F (160°C)

  2. In a big bowl, sift together the flour, sugar, baking powder and salt. Pour on top the egg yolks, oil, cold water, and vanilla, and like that, without stiring at all, set aside. 

  3. In another, clean and dry big bowl, using a mixer, beat the egg whites until they rise and start to turn whitish. 

  4. Using a rubber spatula, carefully incorporate the egg whites to the main mixture, in three different additions, until it is all well mixed, making sure the mixture doesn´t lose air. 

  5. Pour the mixture into a non-greased removable bundt cake mold and bake at 325°F (160°C) for about an hour or until a wooden stick comes out clean when inserted.

  6. Once ready take out of the oven and let it cool down placing the mold upside down so that the cake doesn´t shrink. You can do this using a bottle of wine, placing the center of the mold on the tip of the bottle. 

  7. Once completely cool, turn it out using a knife if needed and serve.