
Chiffon cake is a light, airy, and tender cake that has a unique texture between a sponge cake and an angel food cake. With a soft, fluffy crumb and a delicate flavor, this cake is perfect for any occasion, whether it’s a birthday, afternoon tea, or simply a treat to enjoy with your coffee.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon almond extract (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Do not grease the pan as chiffon cake needs to cling to the sides of the pan while it bakes to rise properly.
- Prepare Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg yolks, vegetable oil, water, vanilla extract, and almond extract (if using). Add the wet ingredients to the sifted dry ingredients and mix until smooth.
- Whisk Egg Whites: In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer until stiff peaks form. This usually takes about 4-5 minutes.
- Combine the Mixtures: Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the egg whites too much—folding should be done gently to maintain the airy texture.
- Pour into Pan: Carefully pour the batter into an ungreased 10-inch chiffon cake pan (with a removable bottom).
- Bake the Cake: Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden color on top and be springy to the touch.
- Cool the Cake: Once baked, invert the cake pan immediately onto a cooling rack (or the neck of a bottle if you have an angel food cake pan). Let it cool completely upside down. This allows the cake to cool properly and maintain its structure.
- Remove from Pan: After the cake has cooled completely, run a knife around the edges of the pan and remove the cake carefully from the pan.
- Serve: You can serve the chiffon cake plain or dust it with powdered sugar, top it with whipped cream, or serve with fresh fruit for added flavor.
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Nutrition (per serving):
- Calories: 220
- Carbohydrates: 40g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 250mg
- Sugar: 21g
- Fiber: 0g
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