Light As Air Chiffon Cake
Experience the magic of baking with our "Light As Air Chiffon Cake," a timeless dessert that delivers a heavenly texture and delicate flavor in every slice. This ultra-fluffy cake owes its cloud-like rise to whipped egg whites gently folded into a citrus-kissed batter, enhanced with fresh lemon zest and a hint of vanilla. Free of butter yet full of moist richness, its secret lies in baking in an ungreased tube pan and cooling upside down to preserve its airy structure. Perfectly balanced between sweet and light, this chiffon cake is versatile enough to be served plain, dusted with powdered sugar, or paired with whipped cream and fresh fruit. Whether you’re hosting a celebration or savoring an afternoon treat, this cake offers an irresistible blend of elegance and simplicity that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 7 whole Large eggs (separated)
- 0.75 cups Cold water
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest (freshly grated)
- 0.5 teaspoons Cream of tartar
Instructions
Preheat your oven to 325°F (163°C). Do not grease the tube pan.
In a large mixing bowl, sift together the flour, 1 cup of sugar, baking powder, and salt. Create a well in the center of the dry ingredients.
Into the well, add the vegetable oil, egg yolks, water, vanilla extract, and lemon zest. Using a whisk or an electric mixer on low speed, mix until smooth and well combined. Set aside.
In a separate, clean mixing bowl, beat the egg whites using an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1/2 cup of sugar to the egg whites, a tablespoon at a time, while beating on high speed. Beat until stiff peaks form, but do not overmix.
Gently fold one-third of the beaten egg whites into the egg yolk batter to lighten it. Then, add the remaining egg whites in two batches, folding gently but thoroughly after each addition. Ensure there are no streaks of egg whites left.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the cake springs back when lightly pressed, and a skewer inserted into the center comes out clean.
Immediately invert the pan onto a heatproof bottle or funnel and allow the cake to cool completely in the pan. This helps maintain its airy structure.
Once cool, run a thin knife around the sides and center tube of the pan to loosen the cake. Gently remove the cake from the pan and transfer it to a cake plate.
Serve plain, dusted with powdered sugar, or with whipped cream and fresh fruit. Enjoy!
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 494.9 g | 180% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 303.2 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1018 mg | 22% | |
*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.
