Chiffon cake is light, airy, and moist, thanks to its unique blend of oil-based batter and whipped egg whites. Here’s a classic chiffon cake recipe for you to try!
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs (separated into yolks and whites)
- 3/4 cup water
- 1 tablespoon vanilla extract
- 1/2 teaspoon cream of tartar
- Optional: Zest of 1 lemon or orange for extra flavor
Instructions:
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Preheat the oven: Preheat your oven to 325°F (163°C). Do not grease the pan. Chiffon cake is typically baked in an ungreased 10-inch tube pan (angel food cake pan).
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Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
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Prepare the wet ingredients: In a separate bowl, whisk the egg yolks, vegetable oil, water, and vanilla extract until smooth. If you want to add a citrus flavor, you can mix in the zest of a lemon or orange here.
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Combine wet and dry: Gradually add the egg yolk mixture to the dry ingredients and whisk until smooth. This will create a smooth, somewhat thick batter.
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Whisk the egg whites: In a clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. The egg whites should be fluffy but not dry. This is key to getting that light, airy texture.
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Fold in the egg whites: Gently fold the beaten egg whites into the batter in three additions. Use a spatula and fold from the bottom up to avoid deflating the air you’ve just incorporated into the whites.
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Bake: Pour the batter into the ungreased tube pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
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Cool the cake: Once baked, immediately invert the tube pan (if it has feet, place it on a cooling rack or bottle neck) and let it cool completely in this upside-down position. This helps prevent the cake from collapsing while cooling.
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Remove from pan: Once completely cooled, use a knife to gently loosen the sides of the cake from the pan. Then, remove the cake from the pan.
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Serve: Slice and enjoy! You can serve it plain, with whipped cream, or with fresh fruit on top.
Tips:
- Do not grease the pan: Chiffon cake relies on its ability to “climb” the sides of the ungreased pan, so leaving it ungreased is essential for a successful rise.
- Room temperature eggs: Having your eggs at room temperature helps them whip more easily, leading to a fluffier cake.
- Experiment with flavors: Chiffon cakes can be flavored with citrus zest, vanilla, almond extract, or even chocolate.
This chiffon cake is light and perfect for any occasion, from a simple dessert to a special celebration!