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Slice of chiffon cake on a white plate next to a dollop of whipped cream and fresh berries.
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Classic Southern Chiffon Cake

If a traditional white cake had a baby with an angel food cake, the product would be this classic Southern chiffon cake. The cake is insanely light and airy yet rich and tender. Serve with whipped cream and fresh berries for a elegant and timeless dessert everyone is sure to love.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: chiffon cake, southern cakes
Servings: 12 people
Calories: 283kcal
Author: Kathryn

Ingredients

  • 2 cups cake flour
  • 1 ¼ cups granulated sugar divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 7 large egg yolks room temperature
  • ½ cup vegetable oil
  • ¾ cup cold water
  • 1 tablespoon vanilla extract
  • 7 large egg whites room temperature
  • ½ teaspoon cream of tartar

Instructions

  • Preheat oven to 325 F. Generously coat a bundt or tube pan with cooking spray and flour.
  • Sift the cake flour, only 1 cup sugar, baking powder, and salt into a bowl.
  • Add the egg yolks, vegetable oil, water, and vanilla. Stir until just combined.
  • In a bowl of a stand mixer, beat the egg whites until frothy. Add in cream of tartar. Continue beating, slowly adding ¼ cup of the remaining sugar. Continue beating until stiff peaks form (when the merengue keeps its shape).
  • Stir ⅓ of the egg white mixture into the cake batter bowl. Fold in the remaining ⅔ of the egg whites using a spatula to create as much air as possible. No white streaks should remain.
  • Pour into a greased 10" bundt pan or tube pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for 10 minutes before flipping it over and removing from the pan. Slice and serve with whipped cream and fresh berries.

Notes

Storage Instructions: Store the cake at room temperature wrapped in plastic wrap. The cake will stay fresh for 2-3 days. You can also put the cake in the refrigerator for up to 5 days.
To freeze: This cake also freezes well for up to 3 months. Wrap tightly in plastic wrap then put in an airtight freezer bag.

Nutrition

Calories: 283kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 335mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 152IU | Calcium: 78mg | Iron: 1mg