Chiffon Cake
Light, airy, and irresistibly soft, this classic Chiffon Cake is a dessert lover's dream come true. Combining the richness of an oil-based batter with the fluffiness of whipped egg whites, this cake achieves the perfect balance of moistness and delicate texture. Made with pantry staples like all-purpose flour, sugar, and vanilla, the recipe also features cream of tartar to stabilize the egg whites, ensuring a lofty rise and a velvety crumb. With its golden exterior and tender interior, this cake is ideal for any occasion, whether served plain with coffee or adorned with whipped cream and fresh fruit for an elegant finish. Plus, it’s baked in an ungreased tube pan, allowing it to cling and set as it cools upside down, creating that signature high, feather-light structure. Perfectly simple and beautifully timeless, this Chiffon Cake will enchant your senses with every bite.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 7 separated large eggs
- 0.75 cup water
- 2 teaspoons vanilla extract
- 0.5 teaspoon cream of tartar
Instructions
Preheat your oven to 325°F (163°C). Do not grease the cake pan.
In a large mixing bowl, sift together the flour, 1 cup of sugar, baking powder, and salt to combine.
Make a well in the center of the flour mixture and pour in the oil, egg yolks, water, and vanilla extract. Beat with a whisk until smooth and well combined. Set aside.
In another clean, large mixing bowl, whisk the egg whites until foamy using an electric mixer on medium speed.
Add the cream of tartar to the egg whites and continue to beat until soft peaks form.
Gradually add the remaining 1/2 cup of sugar to the egg whites, a tablespoon at a time, beating well after each addition. Continue to beat until stiff peaks form.
Gently fold 1/3 of the beaten egg whites into the yolk batter to lighten it. Then, fold in the remaining egg whites, being careful to maintain the airiness of the batter.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Bake the cake in the preheated oven for 50 to 55 minutes, or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.
Immediately invert the pan onto a wire rack and let the cake cool completely in the pan upside down.
Once cooled, carefully run a thin knife around the edges of the cake to release it from the pan.
Serve plain or top with whipped cream, fruit compote, or your favorite frosting.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 301.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
