The Ultimate Guide To Chiffon Cake

Chiffon cake is a delicate dessert that is so light and fluffy that it's often described as having a cloud-like texture. Usually baked in a tube pan, this round, tall cake looks stunning on display and is a versatile dessert that can be enjoyed all on its own with tea or coffee.

It also serves as a sweet, but not overpowering, base that tastes amazing when topped with icing or fruit or dished out with pudding or powdered sugar. The pale-colored cake is usually yellow or cream-colored inside with a spongy texture, whereas the exterior is typically slightly browned to form a very thin crust. Once removed from the tube pan, the cake is often so fragile that it has little movement to it. It is best served as a large thick slice to enjoy.


Not to be confused with angel food cake, chiffon cake has a similar texture and taste but is made with different ingredients. To master this recipe, you'll need separated eggs, white flour, vegetable oil, sugar, cream of tartar, and a few others that vary depending on the recipe. Although this popular dessert originated in the United States, it's now enjoyed all over the world and is known as a sweet, light, and fun dessert. Check out this guide to understanding everything about chiffon cake from where it originated to cooking tips, and how to freeze and serve this delicacy.

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