Chiffon cake is a light, airy, and moist cake made with vegetable oil, eggs, sugar, flour, and baking powder. It’s often known for its soft, sponge-like texture, which is a result of the combination of whipped egg whites and the addition of oil, which keeps it moist. The cake is versatile and can be flavored with citrus, vanilla, chocolate, or any number of other ingredients.
Here’s a simple recipe to make a classic chiffon cake:
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
Instructions:
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Preheat the oven to 325°F (163°C). Prepare a 10-inch tube pan (angel food cake pan) by leaving it ungreased.
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Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Mix wet ingredients: In a separate bowl, beat the egg yolks with water, oil, and vanilla extract until smooth.
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Combine: Gradually add the egg yolk mixture to the dry ingredients and mix until well combined.
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Whip egg whites: In another clean bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form.
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Fold in egg whites: Gently fold the whipped egg whites into the batter in three additions. Be careful not to deflate the mixture, as the egg whites are responsible for the airy texture.
- Bake: Pour the batter into the ungreased tube pan and smooth the top. Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool upside down: Once the cake is done, immediately invert the pan and let the cake cool completely in the pan. This helps the cake maintain its height and fluffiness.
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Remove from pan: Once cool, run a knife around the edges of the pan and carefully remove the cake. Serve as is or with a dusting of powdered sugar or fresh fruit.
Enjoy your light and fluffy chiffon cake!