Introduction

Light, airy, and infused with the rich flavor of extra-virgin olive oil, this Olive Oil Chiffon Cake is a delightful twist on a classic. Perfect for a simple dessert or a base for more elaborate creations, it’s surprisingly easy to make and wonderfully moist.

Olive Oil Chiffon Cake Recipe - Recipe Image

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 and leave it ungreased.
Step 2: Weigh your flour or measure by gently spooning it into a cup and sweeping off any excess. 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 until well combined. Sift the flour mixture into the wet ingredients and whisk until smooth and lump-free.
Step 3: In a stand mixer bowl fitted with a whisk attachment, or using an electric hand mixer, combine the egg whites and cream of tartar. Start mixing on low speed, then increase to medium-high and whisk until the whites triple in volume and nearly 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 stiff, shiny peaks form, about 2 minutes more. Avoid overwhipping, which can cause the eggs to break down.
Step 5: 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 using a whisk, switching to a flexible spatula to incorporate all the way to the bottom, until no streaks of egg white remain.
Step 6: Transfer the batter gently to the prepared baking sheet and spread 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: Remove from the oven and drop the pan onto your counter from about 6 inches high to set the cake’s structure and prevent sinking. Place the pan on a wire rack and let cool completely.
Step 9: To remove the cake, run a dull knife or small offset spatula around the pan edges. Lay a sheet of parchment on top of the cake, then invert the pan onto another baking sheet or cutting board. Peel the parchment from the bottom and invert the cake again if desired. Finish as you like, with frosting, filling, or soaking.

Tips & Variations

Use a flexible spatula when folding the meringue to keep the batter light and airy.
Extra-virgin olive oil adds a lovely depth of flavor, but a mild-flavored oil like grapeseed can be substituted if preferred.
For an extra touch, add a teaspoon of lemon zest to the batter to brighten the flavor.
Do not grease the pan, as the batter needs to cling to the sides to rise properly.

Storage

Store the chiffon cake well-wrapped at room temperature for up to 1 day. For longer storage, freeze the cake wrapped tightly. Thaw in the refrigerator overnight before using. Reheat gently if desired, but the cake is best served fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, this recipe works well with either King Arthur Unbleached All-Purpose Flour or their Gluten-Free Measure for Measure Flour, so choose based on your dietary needs.

Why do I need to drop the pan onto the counter after baking?

Dropping the pan helps to set the cake’s structure and prevents it from sinking as it cools, ensuring a light and fluffy texture.