Chiffon cake was the first thing I ever learned to make in the kitchen. I still have fond memories of being in the kitchen with my mom and little brother baking chiffon cake. My brother and I would take turns beating the egg whites with a hand mixer until our little arms got tired. Then we would get so excited when we saw the cake come out of the oven, but would have to wait patiently for it to cool down before we could try a piece. Since then, I have gone on to try many different cake recipes, but this chiffon cake still has a very special place in my heart.

Chiffon cakes are typically made in a tube pan to help it rise properly (see notes below). However, in this cake, I opted to turn it into a layer cake instead with layers of freshly whipped cream and sweet summer berries. I could honestly eat this cake plain on it’s own, but the berries and cream do take it to another level. The sponge is fluffy, the cream is light and airy, and the berries add the perfect pop of sweetness. Especially with all the fresh summer berries in season in Vancouver right now there’s no better way to highlight berry season. It also has my Asian mother-in-law’s mark of approval as according to her it’s “not too sweet”.

Tips for light and fluffy chiffon cake:

Over the years I’ve learned a few tips and tricks to get the lightest and fluffiest chiffon cake. Here are my best tips:

Don’t grease or line your cake pans. The cake needs to stick to the sides of the pan as it bakes and cools.
Make sure you don’t get any egg yolks in your egg whites when separating the eggs. Any fat in the whites will prevent it from whipping up properly.
Don’t skip the cream of tartar. It’s worth picking up that box of cream of tartar if you don’t already have it in your pantry. It will help to stabilize your egg whites as you whip them up ensuring a fluffy cake.
Whip your egg whites to stiff peaks for maximum fluffiness. The meringue should stand up straight on your whisk when you lift it up from the bowl.
For best results, bake the chiffon cake in a tube pan with a removable base instead of regular cake pans. See notes below for instructions.

@mimijuskitchen
Childhood Favourites Series Part 1: Mom’s Sponge Cake. Recipe on my blog ➡️ link in bio. #spongecake #cake #bakingwithkids #childhoodmemories #childhoodfavorites
♬ Natural Kindness – Relaxing Green Piano

Fresh Berry Chiffon Cake

4 from 3 votes

Recipe by Mimi Ju Course: DessertDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Cake
8 large 8 eggs, separated
1 1/2 1 1/2 cups cake flour
1 1/2 1 1/2 cups granulated sugar, divided
1/4 teaspoon 1/4 baking powder
3/4 cup 3/4 oil
3/4 cup 3/4 water
1/2 teaspoon 1/2 cream of tartar
Chantilly Cream
2 cups 2 whipping cream
1/4 cup 1/4 icing sugar
1/2 teaspoon 1/2 vanilla extract
Assembly
mixed berries

Directions

Cake
Preheat oven to 350°F.
In a medium bowl, sift together cake flour an baking powder. Set aside.
In a large bowl, add egg yolks and 1 cup of sugar. Whisk together until thick, fluffy and lightened in colour. Mix in oil and water.
In the bowl of your stand mixer, beat egg whites until foamy. Add cream of tartar. While beating on medium-low speed, gradually add the remaining 1/2 cup of sugar. Beat until stiff peaks form.
Sift the flour mixture over the beaten egg yolks and fold into the batter. Then gently fold in a small amount of the beaten egg whites to lighten the batter. Add the rest of the egg whites, folding just until incorporated.
Pour the batter evenly between the pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Invert the cakes onto a cooling rack and allow to cool completely before removing from the pans.
Chantilly Cream
In the bowl of your stand mixer, beat together whipping cream, icing sugar and vanilla until stiff peaks form.
Assembly
Fill layers of cake with whipped cream and mixed berries. Garnish with extra whipped cream and berries on top. Serve.

Notes

Tube pan variation: Pour all the batter into an ungreased 10″ tube pan. Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean. Invert to cool completely before serving.