Basic Fluffy Chiffon Cake Recipe

Name: Basic Fluffy Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Raw egg yolks; 20 grams Granulated sugar; 30 ml Water; 30 grams Vegetable oil; 1 few drops Vanilla extract; 50 grams Cake flour; 4 eggs Egg white; 40 grams Granulated sugar; 200 ml Heavy cream; 16 grams Granulated sugar; 6 Strawberries

Servings: persons

1
Preheat the oven to 170C.
2
Separate the egg yolks and egg whites into different bowls.
3
Add granulated sugar into the bowl of egg yolks, and whip.
4
Add in water, vegetable oil and vanilla extract.
5
Whip until it turns pale and air is incorporated.
6
Sift the cake flour into the bowl.
7
Switch to a whisk, and whisk well until the flour is incorporated well.
8
Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment.
9
Then add 1/3 of the granulated sugar and whip more.
10
When the eggs are whipped to soft peaks, add in the remaining granulated sugar.
11
When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue.
12
Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula.
13
Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue.
14
Fold gently like cutting the batter with a knife.
15
The batter is great when it makes thick ribbons when you lift the spatula.
16
Pour the batter into a chiffon mold.
17
Bang a couple times on the table to flatten the surface.
18
Bake for 30 minutes in a 170C oven.
19
Take it out of the oven, flip the mold upside down, and cool on top of a can.
20
Run a paring knife along the side and unmold the cake.
21
Add sugar into the heavy cream and whip until soft peaks form.
22
Slice the cake into 6 pieces, and serve with whipped cream and strawberries.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Raw egg yolks, 20 grams Granulated sugar, 30 ml Water, 30 grams Vegetable oil, and more.

Yes, Basic Fluffy Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Fluffy Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions