Lovelight Chiffon Yellow Cake
Light, airy, and irresistibly tender, the Lovelight Chiffon Yellow Cake is a masterpiece of baking that blends sweetness and sophistication. With its signature chiffon texture, this cake achieves the perfect balance of moisture and fluffiness, thanks to the delicate folding of whipped egg whites into a rich batter infused with vanilla. Featuring pantry staples like all-purpose flour, vegetable oil, and whole milk, this recipe is surprisingly simple yet yields show-stopping results. Perfect for any occasion, from birthdays to afternoon tea, it bakes golden and majestic in an ungreased tube pan before being cooled upside-down to preserve its lofty height. Serve it plain, dusted with powdered sugar, or dressed up with a dollop of whipped cream or your favorite frosting. Quick to prep in just 20 minutes and yielding enough to delight a crowd of 12, this cake is the ultimate crowd-pleaser. Whether you're a seasoned baker or a beginner, this fragrant and fluffy chiffon cake is sure to become a cherished favorite.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 teaspoons baking powder
- 0.5 teaspoons salt
- 6 pieces large eggs, separated
- 0.5 cups vegetable oil
- 0.75 cups whole milk
- 2 teaspoons vanilla extract
- 0.25 teaspoons cream of tartar
Instructions
Preheat your oven to 325°F (165°C). Ensure your 10-inch tube pan is clean and ungreased.
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. This ensures your cake has a light texture.
Create a well in the center of the dry ingredients. Add egg yolks, vegetable oil, milk, and vanilla extract to the well. Whisk together until the batter is smooth and uniform.
In a clean, grease-free mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed. Beat until stiff peaks form, but do not overbeat to avoid drying the whites.
Gently fold the beaten egg whites into the yolk batter in three additions. Use a spatula to incorporate the whites carefully, ensuring you do not deflate the mixture.
Pour the batter into the ungreased tube pan, spreading it evenly.
Bake for 50 to 55 minutes, or until the cake springs back when lightly pressed with a finger and a skewer inserted into the center comes out clean.
Immediately invert the tube pan onto a bottle or heatproof funnel to cool completely. This helps preserve the cake's volume and prevents collapsing.
Once cooled, run a thin knife or offset spatula around the edges of the pan and the center tube to release the cake. Turn it out onto a serving plate.
Slice and serve as-is, or frost with your favorite icing, whipped cream, or dust with powdered sugar for a simple finish.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 524.8 g | 191% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 311.6 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 431 mg | 33% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1120 mg | 24% | |
*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.
