Soft, fluffy and delicately flavored, this viral chiffon cake is perfect for any and all occasions.
This unbelievably moist cake is actually incredibly easy to make, and is a total crowd pleaser at all parties and get-togethers.
Best of all, this no-fuss cake can be topped with any of your favorite cake toppings, frostings and add-ons and transformed into a total visual delight.
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Ingredients For the Recipe
Making the viral chiffon cake is super easy. Here’s all you’ll need.
- Eggs: 3
- Olive oil: 3 tbsp
- Milk: 4 tsp
- Vanilla essence: 1 tsp
- All purpose flour: ½ cup
- Baking soda: ¼ tsp
- Lemon juice: ¼ tsp
- Sugar: 4 tbsp
- Cornstarch:1 tbsp
How to Make the Viral Chiffon Cake
Once you have all the ingredients ready, here’s what you’ll need to do next.
Take one small and one medium sized bowl. Separate the yolk and the whites of the eggs. Put the whites in the bigger bowl.
Take another medium mixing bowl and add the olive oil and milk. Add the vanilla essence as well. Whisk. You can use an electric beater for this step.
Next, sift the flour and baking soda using a sieve and add it to the liquid mixture. Mix.
Add the egg yolks one by one to the mixture and keep mixing.
Next, add lemon juice to the egg white. Beat with an electric whisk at high speed until bubbles appear.
Take ⅓rd of the sugar and add to the beaten egg whites. Beat again at high speed. Repeat until all the sugar and cornstarch is used and you start seeing firm peaks.
Next, transfer the egg yolk mixture to the egg white mixture. Mix well with the help of a spatula.
Preheat the oven. Line a cake tray with butter paper.
Pour the prepared cake mixture into the cake pan.
Bake at 145℃ for 40-45 minutes.
Soft and moist chiffon cake is ready.
Frequently Asked Questions
While the simplicity of the cake is what sets it apart, you can take it a step further and add in some chopped nuts or dark chocolate chips or even just some sprinkles into the batter if you want to bring in a bit of extra texture. 
Your leftover chiffon cake can be stored for 2- 3 days in the refrigerator.
Make sure you move it to a clean airtight container and let it rest outside at room temperature for at least 30 minutes, if not more, before you serve it. 
Tips & Tricks to Make the Viral Chiffon Cake
Making this chiffon cake may be super easy, but you may want to take note of these little tips and tricks too.
- I used all purpose flour for this recipe, but if you can get your hands on cake flour, I would recommend using it instead, as it’ll give your cake a lighter crumb and lighter, fluffy texture.
- Also make sure you sift the dry ingredients before you combine them with the wet ingredients. This will aerate the mixture and will remove any possible lumps as well.
- Make sure you use baking soda that’s within its expiration date. Using a good quality leavening agent ensures that the cake is soft and spongy, just the way you want.
- Whisking the egg yolks and whites separately is what lends the cake that fluffy texture, so make sure you nail that part correctly.
- Avoid over mixing the batter. This will cause the cake to become dense and dry.
- Based on your personal preference, you can add any other essence or flavoring of your choice. I used vanilla, but you could use lemon, pineapple, strawberry or even just the classic almond.
- Allow the cake to cool down completely before you top it with your choice of toppings. You can use the classic vanilla or lemon frosting or icing, or even just dust the top of the cake with icing sugar to keep it simple.
Serving Ideas & Suggestions
This viral chiffon cake is the perfect sweet treat to enjoy at any time of the day.
You can team it up with your evening tea or coffee, serve it on your brunch table or dig in after your meals as a light dessert.
Enjoyed this easy chiffon cake recipe? Inspired to try some more sweet treats? Here are a few good cake recipes to try.
📖 Recipe
Viral Chiffon Cake
Ingredients
- 3 Eggs
- 3 tbsps Olive Oil
- 4 tsps Milk
- 1 teaspoon Vanilla essence
- ½ cup All purpose flour
- ¼ teaspoon Baking soda
- ¼ teaspoon Lemon juice
- 4 tbsps Sugar
- 1 tablespoon Cornstarch
Instructions
- Take one small and one medium sized bowl. Separate the yolk and the whites of the eggs. Put the whites in the bigger bowl.
- Take another medium mixing bowl and add the olive oil and milk. Add the vanilla essence as well. Whisk. You can use an electric beater for this step.
- Next, sift the flour and baking soda using a sieve and add it to the liquid mixture. Mix.
- Add the egg yolks one by one to the mixture and keep mixing.
- Next, add lemon juice to the egg white. Beat with an electric whisk at high speed until bubbles appear.
- Take ⅓rd of the sugar and add to the beaten egg whites. Beat again at high speed. Repeat until all the sugar and cornstarch is used and you start seeing firm peaks.
- Next, transfer the egg yolk mixture to the egg white mixture. Mix well with the help of a spatula.
- Preheat the oven. Line a cake tray with butter paper.
- Pour the prepared cake mixture into the cake pan.
- Bake at 145℃ for 40-45 minutes.
- Soft and moist chiffon cake is ready.
Notes
- You can drizzle some honey on the cake slices for an added flavour.
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