Basic Plain Chiffon Cake

Basic Plain Chiffon Cake

The fluffy cake makes me happy when I eat it.
You can eat it as is, but it's also delicious to eat with whipped cream or confiture.

Ingredients: 17 cm diameter mold

Egg yolks
Egg whites
Granulated sugar
60 g
Vegetable oil
50 ml
60 ml
Cake flour
80 g


1. Sift the cake flour.
2. Beat the egg whites to make meringue while adding half the amount of the granulated sugar little by little.
3. Add the remaining granulated sugar to the egg yolks, and whip until the mixture becomes white and thick. Add the vegetable oil and milk, then mix.
4. Add the cake flour, and 1/3 of the meringue, then mix well.
5. Then add 1/2 of the remaining meringue, and mix some more.
6. Transfer the Step ⑤ mixture into the bowl with the remaining meringue. Mix lightly on the surface, then mixing up from the bottom.
7. Pour the mixture into the mold from a height. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles.
8. Bake in the oven for 20 minutes at 170℃, then turn down the temperature to 160℃ and bake for another 10 minutes.
9. Place the cake up side down on a glass, and let it cool.
10. When mostly cooled, cover with a bag, and let it cool some more.
11. Run a skewer around the inner edge, and run a knife around the outer edge to remove the cake.

Story Behind this Recipe

I used to bake this chiffon cake in a one size smaller mold.
Since I bought a common size mold, I uploaded the recipe.