Chiffon Cake

A divinely delicious cake – light as air, fluffy as the fluffiest pillow and oh so moist.

Chiffon Cake - TNSCC 4

Chiffon Cake is one of the things that brings back my childhood memories. I grew up eating this cake – from the bakery or from my Mom’s. Having this cake for New Year’s Day has become a tradition until my Mom passed away.

I’ve always wanted to make this cake, but I don’t have a tube pan. I never thought of getting one and I don’t know why. When I visited my old home, I saw two tube pans while cleaning up the cupboard and I took one with me. The  main reason why I took it is I just want to have something that belonged to my Mom. And let’s admit it that it is much better to use your Mom’s stuffs – you know, from generation to another generation.

The tube pan stayed hidden for more than a year until I decided to use it for this New Year’s Chiffon Cake. I made this cake during the night (with no good light), not knowing that I would share this gorgeous, so delicious cake with you. When I started smelling it and got to taste it, the first thing I thought was ‘This cake is worth sharing.

I had a funny experience when I made this cake:

Tube Pan

While placing the batter inside the tube pan, my finger kept hitting those pointy-something and I talked to my self annoyingly like ‘What in the world are these for?‘ I know that you need to invert the pan when you make this kind of cake, so I used a cup so the surface would not touch the cake. Then my cousin told me:

Cousin: You know what? You don’t need that cup because you have those three little things around. 

And I was like:

Me: Huh? What are you talking about? 

Cousin: Those three little things’ job is for you not to use a cup or bottle, you can invert the tube pan and with their help, the surface would not touch the top of the cake. 

I.Just.Paused.A.Moment. I just wanted to slap my forehead (like what my Mom used to do when she feels she have done something that makes her look like crazy or out of her mind).

Me: Ohhhh!! How come I didn’t know that? I was annoyingly talking to these things a while ago saying that they are so annoying and they don’t do any help to me and kept hitting my sore, chubby finger. 

And she just laughed and I looked like funny! 😀

And back to the cake,

This cake is insanely good. It’s fluffy, spongy and light as air. And oh so moist. I loved this cake a lot. I loved it long before, but I loved it more now knowing that I can make it anytime I want.

I am a frosting kind of girl and I’m all about ‘happy’ cakes and all. But this cake is something I HAVE TO BAKE EVERY MONTH. (Not every week, I’d die whipping the egg whites. Give me a break you chubby tummy.)

Chiffon Cake - TNSCC 1

Chiffon Cake

Ingredients :

  • 2 1/2 cups cake flour  substitute (cake flour, if available), sifted
  • 3 tsp baking powder
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup oil vegetable oil (or any flavorless oil)
  • 7 egg yolks, at room temperature
  • 1 tsp vanilla
  • 3/4 cup cold water
  • 7 egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar


  1. Preheat oven to 350°F.  Prepare 10-inch ungreased tube pan.
  2. In a jug, combine your wet ingredients: oil, egg yolks, water and vanilla. Set aside.
  3. In a large bowl, sift together flour, sugar, salt and baking powder. Pour the wet ingredients until no lumps. Set aside.
  4. In another large bowl and beat egg whites (using an electric mixer) until frothy. Add in cream of tartar and continue beating until soft peaks form.
  5. Gradually add the sugar and continue beating until stiff peaks form and glossy.
  6. Cutting the meringue into thirds, add 1/3 of the mixture to your egg yolk mixture and gently fold until the mixture becomes a little thin, making sure to scrape the bottom of the bowl. Add in 2/3 of the mixture and continue the cut and fold process. Add in the 3/3 of the mixture, making sure not to spoil the air bubbles. (This process make take a while, but I promise you that it’s worth every second of your time.)
  7. Pour into the prepared ungreased tube pan.
  8. Bake for about 45 minutes or until golden and middle springs back when touched.
  9. Invert the pan, making sure that the surface doesn’t touch the top of the cake. (You can do this onto the neck of the bottle or a bottom of a cup.)
  10. Let the cake cool completely upside down.
  11. To cut the cake, run a thin knife on the edges and bottom of the cake. Invert onto a serving plate.

Source Recipe: Chiffon Cake by Filipino Recipe Site 


* Cake flour substitute: for every one cup of flour, remove 1 tbsp (return back to your flour container) and replace 1 tbsp of cornstarch/corn flour.

This will last for 3 days at room temperature and kept in an airtight container.

Chiffon Cake - TNSCC 2

I hope you try this cake and let me know what you think.

Wishing you a day full of smiles! 😀 😀 😀


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PS: In case you are wondering, what’s the deal with that pasta and this cake, we (Filipinos) love the combination – you know, like toasted bread and pasta. 😀

I am taking this delicious cake at Fiesta Friday #104 at the Angie’s place and our co-hosts for this week are Mila and Hilda. Thank you, beautiful people. ❤

I am also sharing this at

Saucy Saturdays | Sunday Sweets | Happiness is Homemade | What’d You Do This Weekend? | Totally Terrific Tuesday | Turn It Up Tuesday | Lou Lou Girls Fabulous Party | Cook Once Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIY | Throwback Thursday | Rigged Recipes | Recipe of the WeekMelt in Your Mouth MondayTickle My Tastebuds Tuesday |


Featured: Week 10 of Rigged Recipes 

104 thoughts on “Chiffon Cake

  1. Haha about the pan, that is soo me! The cake looks amazing & my hubby would totally eat it like you do too. Thanks so much for linking up to #SundaySweets hope to see you back today x

  2. Yum, I have some cake flour that definitely needs to be used to make this light and fluffy cake, it looks so good! And so nice to use a cake pan that belonged to your mom 🙂 Thanks for sharing at What’d You Do This Weekend?!

  3. Yum! I’m drooling right now! Pinned and tweeted! Thank you so much for sharing this with us at our linky party. We hope to see you next Monday @ 7 because we can’t wait to see your new creations! Happy Friday! Lou Lou Girls

  4. Hi there! I just wanted to thank you for helping to choose the winners for the Rare Recipe Challenge. It must have been hard because all the entries looked so good. You rock! 😍😍😍😍😃😃😃😃

  5. It looks gloriously light and fluffy inside. I’ve never eaten a chiffon cake before but it sounds like it is worth the effort of beating all those eggs! Thank you for linking up with #CookOnceEatTwice.

  6. This cake looks so delicious 🙂 And funny story about those pointy things! 😀 Good that you have a part of your mom with you now and glad you shared the recipe 🙂

    1. Thank you, CH. I a glad that you liked the cake and the story. I am so excited to bake some more versions of this cake. 🙂 Thanks for stopping by. x

  7. Oh I’m so glad you got to have the pan to remind you of your mom, I bet she’d be so glad that you’re using it now! I’m also glad you explained the pasta and cake picture, that made me stop and look twice! Thanks for linking up with #CookBlogShare this week x

  8. Looks so good! I have never try making this cake but I will try! thank you

    For some recipe ideas please visit and follow my blog ( or my Instagram (lazymom_cooking)

    1. Thank you so much.

      I checked out your blog and I found out that you are new in blogging. So welcome to the blogging world. 😉 I’d be following you on Instagram, too. x

  9. What a sweet story, Jhuls! I wouldn’t have known what they were either! Isn’t it lovely to have something practical that reminds us of those who are gone? My sister gave me a tiny espresso cup and saucer that I still have. At the moment I can’t use it so it’s up high safe and sound. But, someday, I will again!
    The cake looks gorgeous, btw and must bring back lots of lovely memories!

    1. The espresso cup and saucer sound lovely and even more special, I know.
      Hey, have you posted on IMK for January 2016? I have missed it and it feels awful.
      Thanks, Maggie. Be safe always and lots of love. x

      1. Thanks, Jhuls! Yes, I did – I made January by the skin of my teeth!But there are still some days until the 10th Feb – maybe we can both make that one?
        Be safe, too, Jhuls! ❤

        1. I am hoping I can make it this month. But I have already included IMK post in my schedule for Saturday, so most probably, I’ll be present. 😉

          1. Yay! I’ve created my draft already but need to do photo editing and review my entry completely! I hope to get in by Monday! 🙂

  10. I am keeping this recipe for the spring. I think it would be excellent as a base for strawberry short cake, but I never found a recipe I like that much – this is the one for me.

    1. Using this as a base for strawberry shortcake sounds wonderful, Hilda. Thanks for keeping the recipe. I hope you are enjoying your week. 🙂 x

  11. Hey Jhuls! Sorry, but I have to ask…are you eating your cake on top of spaghetti? Or are my eyes playing tricks on me? …

    It’s so funny that you have posted this because I was just thinking about my grandmother’s chiffon cake the other day. It seems that it is a cake that has fallen out of fashion, and that is too bad because it is so darned awesome! I love your story about the metal things too! Too funny! 😀

    1. Haha! It’s okay, Chef Julianna. I eat the cake like how you eat bread with pasta. You know what I mean? It’s just that my plate is too cute and small that instead of placing the cake on the side, it came out the cake is on top of the pasta. I kept that a secret (though it’s already visible) and I am amazed that you have observed that. 😀
      I agree with you about this cake falling out of fashion – if not for my cousin, I wouldn’t have thought of making this cake. She suggests amazing stuffs to make, though she doesn’t cook or bake. 😛

    1. I always have funny experiences like that and always laugh at myself. 😀 Thanks for stopping by and I hope ypu join Fiesta Friday next time. 😉

  12. I’m a huge fan of chiffon cake. My ex-sister-in-law use to make them all the time. It took me years to find a recipe because I didn’t know what the cake was called. I like your recipe because it uses the same number of egg whites to egg yolks so there is no waste. The cake pan from your mother makes it extra special. Thanks for sharing 🙂

    1. I saved one Angel Food Cake recipe long time ago because I feel that they are close to chiffon cake, but the problem was the usage of egg yolks and whites (different number), so I never bothered to make it. So this recipe is perfect for me when it comes to ingredients and the taste – just the way I remember it from my childhood. 🙂 Thanks so much for stopping by, Lily. x

  13. Looks gorgeous and great story to go with it. I have never made a chiffon cake yet, need a tube pan first. I have a few bundt pans, no tube pan though. I totally get the noodles and cake…I have a Filipino friend who like to eat noodles on bread. Total carb lovers meal!

    1. Now, you need to get yourself a tube pan, Gretchen! 😀 I am happy you understood the cake and pasta, too, haha! Happy FF and I hope you are enjoying you weekend. x

  14. I love chiffon cake but I’ve yet to make a proper one! So I definitely need to try your recipe soon, yummy!
    and don’t worry, I probably would have done the same as you and not realise what the little points were for haha! Happy FF Jhuls xxx

    1. If not for my cousin, maybe I’ll never realize what those things are for. 😀 Now, I am laughing at myself, haha! Thanks, Michelle and I am happy to see you here. Have a lovely week ahead. x

    1. I think it’s close to Angel Food Cake, Nancy. I have yet to try that, too. Thanks for stopping by and I wish you have a fantastic week ahead. Happy FF! 🙂 x

    1. Thank you, Lili. I am thinking of frosting this cake next time. I think meringue frosting would be great. 😉 Have a wonderful week to you and happy FF!

    1. I eat it one after the other, like bread and pasta of you know what I mean… Thanks for stopping by, Nadia, and I wish you a fabulous week. 🙂 x

  15. Wow! I need to buy this tube pan as soon as possible. Your cake looks delicious and light and fluffy. ..just as you said it did….Have a wonderful weekend Jhuls
    Hugs and regards

    1. Ana, I think that is a good idea. Chiffon cake is the only thing I can think of baking with tube pan, but you can also make different variations/flavours. I am into finding some, too, and of course you will see it here in my blog. 🙂 Have a lovely week. x

  16. I love love love chiffon and I’m quite obsessed with it. I made one for my daughter’s birthday with rainbow coloured, lychee flavour. Smothered it with frosting for the birthday effect. I love how light the texture is. But I’ve never seen a tube pan with sides like that, though. That’s so handy! I’m gonna have to look for one like that! 🙂

    1. Rainbow chiffon cake sounds wonderful. I must try that next time. 😉 This chiffon cake will always be a part of my table from now on. I am so excited to bake another batch. 🙂

  17. What a lovely light and airy cake Jhuls. Cousins are there to help you along the way eh? Glad she was able to tell you about the tube pan. I had one of those too when I made those light and fluffy Angel Food cakes, but unfortunately when we downsized, we got rid of the pan. Now I want it back, after looking at your chiffon cake 🙂

    1. Get one tube pan, Loretta. 😀 I have yet to discover if this cake is same or close as Angel Food Cake. But before that, I must make another batch of this. 😉 Happy FF! c

  18. Your chiffon cake looks a real beauty Jhuls & made all the more special by the story behind it. Happy FF 🙂

  19. Jhuls, this cake sounds delicious! Although, I must admit, I loved your story about the pan- and I learned something too! Hope you have a fabulous weekend. Happy FF! 😀

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