A chiffon cake is light, airy, tender, and ultra-moist — like a beautiful blend of angel food cake and sponge cake. It uses oil (not butter), whipped egg whites, and a gentle folding method to create that signature “cloud-like” texture.Here’s a classic, reliable recipe:

🍰 Classic Chiffon Cake

Ingredients (for a 10-inch tube pan)

Dry ingredients:

2 cups (240 g) cake flour
1 ½ cups (300 g) sugar, divided
1 tbsp baking powder
½ tsp salt

Wet ingredients:

7 large egg yolks
¾ cup water
½ cup vegetable oil
1 tbsp vanilla extract
1–2 tsp lemon zest or orange zest (optional but amazing)

Meringue:

8 large egg whites
½ tsp cream of tartar

⭐ Instructions

1. Prep the pan

Use an UNGREASED tube pan — this helps the cake climb the sides and stay tall and fluffy.
Preheat oven to 325°F (165°C).

2. Mix dry ingredients

In a large bowl, whisk together:

Cake flour
1 cup sugar
Baking powder
Salt

3. Add wet ingredients

Make a well in the center and whisk in:

Egg yolks
Water
Oil
Vanilla
Zest (optional)

Mix until smooth and lump-free.

4. Make the meringue

In a clean bowl:

Beat egg whites + cream of tartar on medium-high.
When foamy, gradually add remaining ½ cup sugar.
Beat until stiff, glossy peaks form.

5. Fold together

Add ⅓ of the meringue to the batter and gently fold.
Then fold in the remaining meringue in 2 parts.
Use slow, sweeping motions to keep it airy.

6. Bake

Pour batter into the UNGREASED tube pan.
Bake 55–65 minutes, until the top springs back when touched.

7. Cool upside-down

This is crucial!

Turn the pan upside-down immediately (many pans have feet for this; if not, place on a bottle).
Let cool completely this way — 1–2 hours.
This prevents collapse and keeps the cake tall and fluffy.

8. Remove from pan

Run a thin knife around the sides and center tube.
Lift out and remove from base.

🎂 Serving Ideas

Dust with powdered sugar
Serve with whipped cream + berries
Cover with light lemon glaze
Fill with pastry cream or fruit

💡 Tips for Perfect Chiffon Cake

Oil = tenderness and keeps the cake moist for days.
Don’t grease the pan. The batter must cling to climb as it bakes.
Use cake flour for the softest crumb.
Don’t overmix the meringue into the batter.
Cool upside-down or the cake collapses — essential!

If you want, I can also give you:
🍋 Lemon chiffon cake
🍊 Orange chiffon cake
🍫 Chocolate chiffon cake
🎂 Layered chiffon cake with frosting

Which version sounds good?

chiffon cake.