Basic Chiffon Cake (8-inch)

Basic Chiffon Cake (8-inch)


5 eggs

60g milk

50g vegetable oil

95g cake flour

65g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



8-inch loose bottom round chiffon cake pan :



  1. Grab a dry and clean bowl (no water or oil drops in it). Separate the eggs. Keep the egg white bowl cool the fridge.
  2. In a dry and clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks, mix well and set aside.
  3. Grab an 8-inch chiffon round cake pan. Don’t grease it. No need to line it. Preheat the oven to 302(150).
  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer; keep beating in medium-high speed until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the egg white bowl and gently fold it in until just combined.
  5. Pour all the batter into the chiffon cake pan. Smooth it out and get it some taps or you can use a toothpick to run through the batter to break those air pockets so your cake will come out with a nice inner texture.
  6. Send the cake pan into the oven and let bake for 55 minutes or until golden brown. Take the cake out of the oven immediately, give it some taps and turn it upside down, put it on the cooling rack and let it completely cool down. Never skip this step.
  7. Loosen the sides with a thin plastic spatula, pop the cake out from the bottom, and take off the cake pan bottom. Dust the cake with some powdered sugar and serve. Or you can slice it into several layers and make a cream cake with them.
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