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Chiffon Cake Recipe

Chiffon Cake
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This chiffon cake is incredibly light, airy, and moist. Its delicate texture and subtle sweetness make it a perfect dessert for any occasion.

Ingredients

Scale
  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 7 large egg whites
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat oven to 325°F (160°C). Do not grease a 10-inch tube pan.
  2. In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the vegetable oil, egg yolks, cold water, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  5. In a very clean large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
  6. Gently fold one-third of the egg white mixture into the batter to lighten it, then fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter.
  7. Pour the batter into the ungreased tube pan.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Immediately invert the pan onto a bottle neck or funnel to cool completely (about 1.5 to 2 hours). This prevents the cake from collapsing.
  10. Once completely cool, run a thin knife around the edges of the pan and the center tube to release the cake. Invert onto a serving plate.

Notes

  • Ensure your egg whites are at room temperature for better volume.
  • Separate eggs carefully to avoid any yolk in the whites, which can prevent them from whipping properly.
  • Do not grease the pan; the batter needs to cling to the sides to rise properly.
  • Cooling the cake upside down is crucial for maintaining its airy structure.

Nutrition

Find it online: https://kitchenvan.com/chiffon-cake-recipe/