Light Cream Chiffon Cake

Light Cream Chiffon Cake



  • 7 large eggs yolks
  • 7 large eggs whites
  • ¾ cup (180 mL) of cold water
  • ½ cup (120 mL) canola oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ cups sugar (300 g), divided
  • 1 teaspoon salt
  • ½ teaspoon cream of tartar


  1. Preheat the oven to 325˚F (160˚C).
  2. In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
  3. Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and whisk well.
  5. In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
  6. Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
  7. Pour the batter into a prepared tube pan and tap it a few times on the counter to remove any trapped air in the batter.
  8. Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the centre of a cake comes out clean.