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Delicious Easy Chiffon Cake — Moist Oil Based Sponge, light and fluffy dessert.

Easy Chiffon Cake - Moist Oil Based Sponge

A light and fluffy chiffon cake that is easy to make and stays moist longer than traditional butter cakes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 5 large Eggs, separated Yolks and whites need to be separated.
  • 1 cup Sugar, divided Split into two parts.
  • 1/2 cup Neutral oil (canola or avocado) Choose a neutral oil for better flavor.
  • 1/2 cup Milk or light dairy alternative
  • 1 tablespoon Vanilla extract Use pure vanilla extract if possible.
Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt Enhances flavor.
Stabilizing Ingredients
  • 1/4 teaspoon Cream of tartar or lemon juice Helps stabilize the egg whites.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, whisk together the egg yolks and half of the sugar until light and fluffy.
  3. Add the oil, milk, and vanilla extract to the yolk mixture and mix well.
  4. In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.
  5. In a clean bowl, whisk the egg whites together until foamy. Add the cream of tartar and gradually add the remaining sugar until glossy peaks form.
  6. Carefully fold the egg whites into the batter in three stages, keeping the air in the mixture.
Baking
  1. Pour the batter into a tube pan without greasing it.
  2. Bake in the preheated oven for 45-55 minutes, or until the top springs back and a toothpick comes out clean.
  3. Once baked, invert the pan to cool upside down if possible.
Serving
  1. Once cooled, remove the cake from the pan and dust with powdered sugar or serve with whipped cream and berries.

Notes

This cake is forgiving and can be made ahead of time. Store at room temperature for up to two days. If topped with cream or fruit, keep in the refrigerator.