Description
This Olive Oil Chiffon Cake is a light, airy cake with a tender crumb and subtle fruity notes from extra-virgin olive oil. It combines the richness of egg yolks with a delicate meringue made from egg whites to achieve a fluffy texture, perfect as a base for various frostings or fillings.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 (84g yolks, 210g whites)
- 1 teaspoon cream of tartar
- 1/2 cup (99g) granulated sugar
Instructions
- Preheat oven: Preheat the oven to 375°F and position a rack in the center. Line a rimmed 13” x 18” half-sheet pan with parchment paper, leaving it ungreased.
- Mix dry ingredients: Weigh or measure flour accurately. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Combine wet ingredients and yolks: In a large, wide, shallow bowl, whisk the light brown sugar, olive oil, water, and egg yolks until well combined. Sift the flour mixture into this bowl and whisk until smooth and free of lumps.
- Whip egg whites: In a stand mixer bowl fitted with the whisk or using an electric hand mixer, beat the egg whites and cream of tartar on low speed. Increase speed to medium-high and whip until tripled in volume and almost soft peaks form, about 1 to 2 minutes.
- Add granulated sugar to egg whites: With the mixer still running, slowly add the granulated sugar in a steady stream. Continue to whip until stiff, shiny peaks form, about 2 minutes. Avoid overwhipping to prevent breaking the eggs.
- Incorporate meringue into batter: Fold about one-third of the meringue into the egg yolk mixture with a whisk to lighten it. Then gently fold in the remaining meringue with a whisk until no white streaks remain. Use a flexible spatula to scrape the bottom and fully incorporate the meringue without deflating it.
- Transfer batter and bake: Gently spread the batter evenly into the prepared baking sheet with a spatula or offset spatula. Bake the cake for 18 to 20 minutes, until golden brown and springy to the touch.
- Set the cake structure: Remove the cake from the oven and immediately drop the sheet pan onto the counter from about 6 inches high to set the structure and prevent sinking as it cools. Then transfer to a wire rack to cool completely.
- Remove cake from pan: Run a dull knife or small offset spatula around the edges of the pan. Lay a parchment sheet on top, cover with another baking sheet or cutting board, then invert the entire setup. Peel the parchment from the bottom of the cake and invert again if preferred.
- Storage instructions: Wrap well and store at room temperature for up to 1 day. For longer storage, freeze wrapped tightly. Defrost overnight in the refrigerator before use.
Notes
- Do not grease the parchment-lined baking sheet to allow the chiffon cake to cling and rise properly.
- Be precise measuring flour by weight or spoon and level measuring cup for best results.
- Whip egg whites just to stiff peaks to maintain lightness without overbeating.
- Dropping the pan after baking is crucial to set the cake’s structure and prevent collapse.
- This cake can be used as a base for various frostings, fillings, or layered desserts like Princess Cake.
- Store chiffon cake well wrapped at room temperature for 1 day or freeze for extended storage.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Olive Oil Chiffon Cake, Light Cake, Olive Oil Cake, Chiffon Cake Recipe, Fluffy Cake
