Classic Chiffon Cake
Chiffon Cake is lighter than a butter cake but richer than a standard sponge, thanks to vegetable oil and whipped egg whites folded into the batter. The result is a tall, airy cake with a delicate crumb that pairs well with citrus glaze, whipped cream, or fresh fruit. Baking time runs about 55 minutes in a tube pan.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch tube pan
- Spatula
Ingredients
- 2 ¼ cups cake flour sifted
- 1 ½ cups granulated sugar divided
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs separated
- ¾ cup water at room temperature
- ½ cup vegetable oil preferably canola
- 2 tsp vanilla extract
- ¼ tsp cream of tartar
Instructions
- Preheat your oven to 325°F (163°C). Ensure that your 9-inch tube pan is clean and ungreased for optimum rising.
- Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, 1 cup of the sugar, baking powder, and salt. This ensures a fine crumb and even bake.
- Create the Batter: In a separate bowl, whisk together the egg yolks, water, oil, and vanilla extract until smooth. Slowly incorporate the liquid mixture into the dry ingredients until a smooth batter forms.
- Prepare the Egg Whites: In a meticulously clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar while increasing the speed to high. Continue to whisk until stiff but not dry peaks form.
- Combine and Pour: Gently fold the meringue into the batter in thirds, being careful to maintain the airiness of the mixture. Pour the completed batter into the tube pan and smooth the top with a spatula.
- Bake and Cool: Bake the cake in the preheated oven for 50 minutes, or until the top springs back when lightly pressed and a skewer inserted comes out clean. Once done, invert the pan (place the center tube over a bottle if necessary to elevate it) and allow the cake to cool completely.
- Remove the Cake: Carefully run a knife around the edges to release the cake from the pan.
Notes
- For a citrus twist, try adding the zest of one lemon or orange to the batter.
Nutrition
Calories: 462kcalCarbohydrates: 64gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 163mgSodium: 369mgPotassium: 114mgFiber: 1gSugar: 38gVitamin A: 237IUCalcium: 119mgIron: 1mg
Tried this recipe?Rate This Recipe!
