Name: Yellow Chiffon Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Yield: Either a 9 x 13-inch (23 x 33-cm) sheet cake, an 8-inch (20-cm) 3-layer cake, a 9-inch (23-cm) 2-layer cake, 24 cupcakes, or 1 tube cake
Ingredients: 95 grams (about 3 large) egg whites, room temperature; 113 grams (½ cup, 120 milliliters) neutral oil (canola, vegetable, or avocado); 288 grams (2½ cups) cake flour; 240 grams (1 cup, 240 milliliters) buttermilk, room temperature; 2 teaspoons vanilla extract; 1 teaspoon baking powder; ¼ teaspoon baking soda; 50 grams (¼ cup) granulated sugar; 105 grams (about 6 large) egg yolks, room temperature; 70 grams (5 tablespoons) unsalted butter, melted and cooled slightly; 3 grams (¾ teaspoon) fine sea salt; 300 grams (1½ cups) granulated sugar

Preparation info

Yield: Either a
9 x 13 inch
sheet cake

Difficulty
Medium
Ready in
55 min

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

This is my all-time favorite cake base recipe. I use this cake for most of my layer cakes. The flavor is incredibly rich and buttery while the cake is still super light and fluffy. Chiffon cake is traditionally baked in a tube pan, but this can also be baked into cake layers, a sheet cake, or cupcakes.

Ingredients

Dry Ingredients

288 grams (2½ cups) cake flour
1 teaspoon baking powder

Method

Prep

At least 30 minutes before preparing your batter, take the eggs and buttermilk out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients, keeping them in their groupings as laid out in the ingredient section.
Position an oven rack to the center position.

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Ingredients

Dry Ingredients

Method

Prep

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