Ingredients
Dry Ingredients
- 2 cups cake flour (or sifted all-purpose flour)
- 1 ½ cups granulated sugar (divide: 1 cup + ½ cup)
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 7 large eggs, separated
- ½ cup vegetable oil
- ¾ cup cold water
- 2 tsp vanilla extract
- ½ tsp cream of tartar (for stabilizing egg whites)
Instructions
1. Prepare the pan
- Use a 10-inch tube pan / angel-food pan (the same shape as your photo).
- Do NOT grease the pan. This is key for the cake to rise super tall.
2. Mix dry ingredients
In a large bowl, whisk together:
- Flour
- 1 cup sugar
- Baking powder
- Salt
3. Add wet ingredients
Add to the dry bowl:
- Egg yolks
- Oil
- Water
- Vanilla
Mix until smooth and thick.
4. Beat egg whites
In a clean bowl:
- Beat egg whites + cream of tartar
- When foamy, slowly add the remaining ½ cup sugar
- Beat to stiff glossy peaks
This is the secret to the cake’s height.
5. Fold carefully
- Gently fold the whipped egg whites into the batter.
- Use a slow, light folding motion to keep the air in.
6. Bake
- Pour batter into the UNGREASED tube pan.
- Bake at 325°F (165°C) for 55–65 minutes
(until the top springs back when touched).
7. Invert to cool
This is what gives the cake its tall height and prevents collapse.
- Turn the pan upside down on a bottle or cooling rack.
- Let cool completely before removing from the pan.
8. Serve
- Eat plain, dust with powdered sugar, or serve with berries and whipped cream.
Notes for Perfect Vintage Chiffon Cake
- Using cake flour gives the soft, fine crumb you see in the photo.
- Whipped egg whites give the signature tall rise.
- Never grease the pan—this cake must cling to the sides to climb upward.
- Cooling upside down prevents sinking.
If you’d like, I can also:
✅ Make a recipe card image
✅ Give you a smaller version, bigger version, or flavored version (lemon, orange, almond, etc.)
Just tell me!