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Olive Oil Chiffon Cake Recipe

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4.6 from 639 reviews

A light and airy Olive Oil Chiffon Cake featuring a delicate crumb and subtle olive oil flavor, perfect for a versatile base to soak, fill, or frost for an elegant dessert.

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)

Additional Ingredients

  • 1 teaspoon cream of tartar
  • 1/2 cup (99g) granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and position a rack in the center. Line a rimmed 13” x 18” half-sheet pan with parchment paper, but do not grease it to help the cake rise properly.
  2. Mix Dry Ingredients: Weigh or gently spoon the flour into a measuring cup. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined ensuring an even texture throughout the batter.
  3. Combine Wet Ingredients and Yolks: In a large, wide bowl, whisk together the light brown sugar, extra-virgin olive oil, water, and egg yolks until the mixture is smooth and well combined.
  4. Incorporate Dry Mixture: Sift the dry ingredient mixture into the wet ingredients bowl. Whisk together until the batter is smooth with no lumps, creating the base batter.
  5. Make Meringue: Using a stand mixer with a whisk attachment or an electric hand mixer in a clean large bowl, beat the egg whites and cream of tartar on low, then medium-high speed until they triple in volume and almost reach soft peaks, about 1 to 2 minutes.
  6. Add Sugar to Meringue: Gradually add the granulated sugar in a slow steady stream while whisking continuously. Continue whisking until the meringue forms stiff, shiny peaks, taking care not to overwhip, which can destabilize the whites.
  7. Combine Meringue and Batter: Add about one-third of the meringue to the egg yolk batter and whisk to lighten it. Gently fold in the remaining meringue using a whisk, then switch to a flexible spatula to fold thoroughly without deflating the mixture.
  8. Transfer and Spread Batter: Gently transfer the combined batter to the prepared baking sheet. Spread it evenly using a spatula or offset spatula to ensure uniform thickness for even baking.
  9. Bake the Cake: Bake in the preheated oven for 18 to 20 minutes until the cake is golden brown and springs back when gently pressed, indicating it is fully cooked.
  10. Set the Cake Structure: Remove the cake from the oven and immediately drop the sheet pan from about 6 inches onto a counter to set the cake’s structure and prevent it from sinking as it cools. Then place the pan on a wire rack to cool completely.
  11. Remove Cake from Pan: Run a dull knife or small offset spatula around the edges to loosen the cake. Place a sheet of parchment on top, then another baking sheet or board over it, invert the setup, and peel off the parchment underneath. Optional: invert again to position right-side up.
  12. Storage: Store the chiffon cake, wrapped tightly, at room temperature for up to 1 day. For longer storage, freeze it and thaw overnight in the refrigerator before use.

Notes

  • Do not grease the pan to allow the cake to cling and rise properly during baking.
  • Dropping the pan after baking is essential to avoid cake sinking and to set its structure firmly.
  • Use a flexible spatula gently when folding the meringue to preserve airiness and volume.
  • This cake is a great base for soaking, filling, or frosting, perfect for layered desserts like a Princess Cake.
  • For gluten-free options, substitute with a gluten-free measure-for-measure flour blend.
  • Separate eggs carefully to avoid yolk contamination of whites, which can prevent proper meringue formation.

Keywords: olive oil chiffon cake, light chiffon cake, chiffon cake recipe, olive oil cake, airy cake, light dessert cake, chiffon sheet cake

Find it online: https://famdishes.com/olive-oil-chiffon-cake-recipe/