Classic Oil-free Chiffon Cake. This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake. Check out my easy method of making this wonderful and special cake that fits any occasion.

This recipe strays from the norm with club soda as the liquid component, infusing the batter with plenty of fizz, for a cake that bakes up extra fluffy and tender. Whether baked in layers or a traditional tube pan. Great recipe for Classic Oil-free Chiffon Cake. You can have Classic Oil-free Chiffon Cake using 4 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Classic Oil-free Chiffon Cake

It's 3 of Egg.
You need 70 grams of Sugar.
Prepare 60 grams of Milk.
Prepare 60 grams of Cake flour.

I wanted to eat some soufflé, but I can't do a water bath in my oven. So, I came up with a soufflé-style chiffon that didn't require a water bath. We like this better than normal chiffon cake. Don't let the meringue get too stiff.

Classic Oil-free Chiffon Cake step by step

The way to make it is the same as normal chiffon cake. Preheat the oven to 160℃, bake for 35 minutes..

Until then, sponge and butter cakes had reigned supreme. Light and airy, chiffon cakes are similar to angel food cakes, but they contain egg yolks and oil so they're richer (angel food has no fat and only uses egg whites). But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans. If you're looking for a classic option like ice cream cake, strawberry birthday cake, caramel cake, or a homemade chocolate chip cookie cake, you've come to the right place.