Chiffon is one of my favorite cakes because of its simplicity. It’s fluffy, yummy, and it’s the best school snack any kid could have. Baking chiffon is not as complicated as you think it could be. So here’s how to make it.
1. Preheat the oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
2. In a bowl, sift the cake flour and add 1 cup of sugar, baking powder and salt.
3. Add the orange juice, oil, and egg yolks in the dry ingredients. Mix them until light and fluffy for 2-3 minutes using an electric mixer.
4. In another bowl, whisk eggwhites until frothy. Add in cream of tartar. Slowly add the remaining 1/2 cup of sugar. Beat the eggwhites until stiff peaks have formed.
5. Gently fold the eggwhites in to the batter.
6. Pour batter in prepared cake pans and bake for approx. 45 minutes.
7. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
8. Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Invert again to another rack to prevent the cake from splitting.