Basic Chiffon Cake (8-inch)

chiffon cake 8 inch.00 00 05 46.Still004 结果 pinit View Gallery 2 photos
chiffon cake 8 inch.00 00 05 46.Still004 结果 pinit
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Basic Chiffon Cake (8-inch)

Difficulty: Beginner Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins
Cooking Temp: 302  °F Servings: 4
Best Season: Suitable throughout the year


Basic Chiffon Cake is a light, airy, and incredibly tender cake that is perfect for any occasion. This 8-inch cake is known for its delicate texture and subtle flavor, making it an ideal base for a variety of toppings and fillings.

The batter for a chiffon cake is made from a mixture of flour, sugar, eggs, oil, and a liquid flavoring such as vanilla or citrus juice. The egg yolks and sugar are beaten until light and fluffy, while the egg whites are whipped to stiff peaks to create the cake's signature airy texture. The oil keeps the cake moist and tender, while the whipped egg whites give it a light and airy crumb.

The batter is poured into an 8-inch tube pan and baked until golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is inverted and allowed to cool completely in the pan to maintain its light and airy texture.

Basic Chiffon Cake can be enjoyed plain or frosted with a variety of toppings, such as whipped cream, buttercream, or a simple glaze. It can also be layered with fresh fruit, custard, or fruit preserves for added flavor and texture.

This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a light and elegant dessert. Its versatile flavor and texture make it a favorite among cake lovers.


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  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.


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

Keywords: chiffon cake, basic chiffon cake, 8-inch chiffon cake
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