Yellow Chiffon Layer Cake for Basic Mousse
Light, airy, and irresistibly soft, this Yellow Chiffon Layer Cake is the perfect base for mousse or any decadent filling of your choice. Made with simple pantry staples like cake flour, egg yolks, and vanilla extract, this recipe captures the delicate texture and subtle sweetness of classic chiffon cakes. Its unique technique of folding cloud-like whipped egg whites into a rich yolk batter ensures a fluffy, melt-in-your-mouth crumb. With just 20 minutes of prep time and an elegant finish, this versatile cake is ideal for creating stunning layered desserts or serving as a stand-alone treat. Whether you're hosting a celebration or satisfying a sweet tooth, this cake promises to be a timeless favorite.
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Recipe Information
Ingredients
- 2.5 cups Cake flour
- 1.75 cups Granulated sugar (divided)
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 6 pieces Large egg yolks
- 0.75 cups Water
- 2 teaspoons Vanilla extract
- 8 pieces Large egg whites
- 0.5 teaspoons Cream of tartar
Instructions
Preheat your oven to 325°F (163°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper but do not grease the sides.
In a large mixing bowl, sift together the cake flour, 1¼ cups granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
Add the vegetable oil, egg yolks, water, and vanilla extract to the well. Whisk until the batter is smooth and no lumps remain.
In a separate large, clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until the mixture is frothy.
Gradually add the remaining ½ cup of granulated sugar to the egg whites, one tablespoon at a time. Continue beating on high speed until stiff peaks form.
Gently fold the whipped egg whites into the yolk mixture in thirds. Use a spatula and fold carefully to avoid deflating the batter.
Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula for even baking.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges of the pans to loosen the cakes and invert them onto a wire rack to cool completely.
Once cooled, the chiffon cakes are ready to be layered with mousse or your chosen filling. Serve and enjoy!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 128 mg | 3% | |
*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.
