Chiffon Cake Recipe
Follow this recipe to bake a light and fluffy Chiffon Cake, a classic dessert that combines the richness of a butter cake with the lightness of a sponge cake.
Equipment
- 1 Tube pan For baking the cake
- 1 Electric mixer For whipping the egg whites
- 1 Mixing bowls For preparing the batter
Ingredients
- 2 1/4 cups Cake flour Sifted
- 1 1/2 cups Granulated sugar Divided
- 1 tbsp Baking powder
- 1 tsp Salt
- 1/2 cup Vegetable oil
- 7 Egg yolks Room temperature
- 3/4 cup Cold water
- 2 tsp Vanilla extract
- 7 Egg whites Room temperature
- 1/2 tsp Cream of tartar
- 1 cup Powdered sugar
- 2 tbsp Milk Adjust as needed for desired consistency
- 1/2 tsp Vanilla extract
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, combine the flour, 1 cup sugar, baking powder, and salt.
- Make a well in the center, add oil, egg yolks, water, and vanilla. Beat until smooth.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture until just blended.
- Pour batter into an ungreased tube pan.
- Bake for 50-55 minutes, or until cake springs back when lightly touched.
- Invert pan on a bottle or funnel; cool completely.
- Once cooled, remove cake from pan.
- For the glaze, mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle glaze over the cake before serving.
Notes
Be sure not to grease the tube pan as the batter needs to cling to the sides to rise properly. For a citrus variation, add lemon or orange zest to the batter.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 47gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 85mgSodium: 200mgPotassium: 99mgFiber: 0.5gSugar: 30gVitamin A: 6000IUCalcium: 500mgIron: 0.3mg
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