Introduction

This Olive Oil Chiffon Cake is a light, airy treat with a subtle fruity flavor from the extra-virgin olive oil. Perfect for a simple dessert or a base for layered cakes, it’s easy to make and wonderfully tender.

Three round, golden sponge cake layers with a light, soft texture are placed on a dark surface, with some crumbs scattered around them. One layer is directly on the surface while two others are near a metal baking tray with a partially cut cake inside it, showing a golden-brown edge and a pale bottom. A bottle of amber syrup or honey and a frayed pink cloth lie nearby. The background has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups plus 3 tablespoons (173g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/3 cup plus 1 tablespoon (85g) light brown sugar, packed
1/4 cup plus 2 tablespoons (75g) extra-virgin olive oil
1/2 cup (113g) water
6 large eggs, separated
1 teaspoon cream of tartar
1/2 cup (99g) granulated sugar

Instructions

Step 1: Preheat the oven to 375°F with a rack in the center. Line a rimmed 13” x 18” half-sheet pan with parchment paper. Do not grease the pan.
Step 2: Weigh or gently spoon flour into a cup and level off. In a medium bowl, whisk together the flour, baking powder, and salt. In a large, wide, shallow bowl, whisk the brown sugar, olive oil, water, and egg yolks together until smooth. Sift the flour mixture into the wet ingredients and whisk until smooth and lump-free.
Step 3: In a stand mixer bowl or a large bowl with an electric mixer, combine the egg whites and cream of tartar. Begin mixing on low speed, then increase to medium-high and whisk until the egg whites triple in volume and almost reach soft peaks, about 1 to 2 minutes.
Step 4: With the mixer running, gradually add the granulated sugar in a slow, steady stream. Continue whisking until the mixture holds stiff, shiny peaks, about 2 minutes. Be careful not to overwhip.
Step 5: Gently fold about one-third of the meringue into the yolk mixture to lighten it. Then fold in the remaining meringue carefully with a whisk until no streaks remain. Use a flexible spatula to fold in any remaining meringue from the bottom of the bowl.
Step 6: Transfer the batter gently to the prepared pan and spread it evenly with a spatula or offset spatula.
Step 7: Bake for 18 to 20 minutes, until the cake is golden brown and springs back when lightly pressed.
Step 8: Place a dish towel on your counter. Remove the cake from the oven and drop the pan onto the counter from about 6 inches high to help set the cake’s structure. Transfer the pan to a wire rack to cool completely.
Step 9: To remove the cake, run a dull knife or small offset spatula around the edges. Place a sheet of parchment on top of the cake, then set another baking sheet or cutting board on it. Invert the whole assembly and peel off the parchment from the bottom. You may invert the cake again so it sits right-side up.
Step 10: Serve plain or finish with your favorite soak, filling, or frosting.

Tips & Variations

Use extra-virgin olive oil with a mild, fruity flavor for the best taste.
For a gluten-free version, substitute with a gluten-free measure-for-measure flour blend.
Add a teaspoon of vanilla extract or citrus zest to the yolk mixture for extra aroma.
Do not grease the pan; the cake needs to cling to the parchment to rise properly.

Storage

Store the chiffon cake wrapped well at room temperature for up to 1 day. For longer storage, freeze the cake wrapped tightly. Defrost in the refrigerator overnight before serving or using in recipes.

How to Serve

A rectangular baking pan filled with one layer of golden-yellow cake, evenly baked with small, light brown spots on the surface. The pan sits on a surface covered by a pink cloth with fringed edges, next to a white spatula resting on the cloth. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of olive oil?

Yes, but using a mild extra-virgin olive oil gives the cake its signature flavor. If you substitute, choose a light-flavored oil like vegetable or canola, but the taste will be less distinctive.

Why should I drop the pan after baking?

Dropping the pan helps to set the cake’s structure so it doesn’t sink as it cools. It might feel counterintuitive, but it ensures the cake stays light and fluffy.