Chantilly Chiffon Cake Recipe

Prep

Preheat oven to 325°F (163°C). Have a 10-inch chiffon tube pan (uncoated) ready; do not grease. Sift cake flour, baking powder, and salt together into a large bowl.

Mix dry and wet

Whisk the 1 cup granulated sugar into the sifted dry ingredients to distribute. In a separate medium bowl, whisk together egg yolks, 0.75 cup vegetable oil, 0.75 cup whole milk, and 2 tsp vanilla extract until smooth.

Combine batter base

Make a well in the dry ingredients and pour in the yolk mixture. Whisk gently until just combined and smooth; avoid overmixing. Batter will be fairly thin.

Whip egg whites

In a very clean, dry mixing bowl, add 8 egg whites and 0.5 tsp cream of tartar. Using a stand mixer with the whisk attachment (or a hand mixer), beat on medium speed until foamy.

Add sugar gradually

With the mixer running, gradually add 1 cup granulated sugar in thin streams over about 2–3 minutes. Increase speed to high and whip until glossy, stiff peaks form. Add 1 tsp vanilla; beat just to incorporate.

Check meringue

The meringue should hold a firm peak and be shiny but not dry or grainy. If any graininess, continue whipping briefly until smooth.

Fold meringue into batter

Spoon about one-quarter of the meringue into the yolk-batter and gently fold to lighten the batter. Carefully fold in remaining meringue in two additions using a rubber spatula: cut through the center, scoop from bottom, and fold over the top, rotating the bowl, until no white streaks remain. Keep as much air as possible.

Transfer to pan and bake

Immediately pour the combined batter into the ungreased 10-inch tube pan. Smooth the top lightly. Bake at 325°F (163°C) for 55–70 minutes, or until the top is golden and a skewer inserted into the center comes out clean and springs back slightly.

Invert and cool

As soon as the cake comes out of the oven, invert the pan onto a bottle or the neck of a narrow jar so the cake hangs upside down (this prevents collapse). Let cool completely, at least 2 hours, before releasing the cake from the pan by running a thin knife around the tube and outer edge and inverting onto a rack.

Chill equipment

Place the mixing bowl and whisk/beaters in the refrigerator or freezer for 10 minutes to chill — this helps the cream whip faster and hold structure.

Make stabilized Chantilly

Pour 3 cups chilled heavy cream into the chilled bowl. Begin whipping on medium speed. When the cream thickens and soft peaks form, add 0.75 cup powdered sugar in two additions, then add 2 tsp vanilla. If using 0.5 cup mascarpone or cream cheese, beat it briefly until smooth before adding the cream; incorporate at the first soft-peak stage. Continue whipping to medium–firm peaks. Do not overwhip (it should be spreadable and light).

Assemble

Once the chiffon cake is completely cooled, slice the cake horizontally into two even layers with a long serrated knife. Place the bottom layer on a serving plate, spread about one-third of the Chantilly cream evenly over it, and scatter half of the fresh berries. Set the top layer, press gently, and frost the top and sides with another third of the cream. Pipe or spread remaining cream as desired and garnish with remaining berries. For a simple finish, dust the top lightly with 1 tbsp powdered sugar.

Refrigerate the assembled cake for at least 30 minutes to set the cream before slicing. Keep leftover cake chilled and consume within 2–3 days. If you prefer a taller presentation, slice into three layers and increase the Chantilly proportion slightly.