A Chiffon Cake for Grownup Baked in an Inexpensive Cake Tin
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
A Chiffon Cake for Grownup Baked in an Inexpensive Cake Tin
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and flour an inexpensive cake tin.
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In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt.
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In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter until well combined.
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Pour the batter into the prepared cake tin and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the tin for 10 minutes.
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Invert the cake onto a wire rack and let it cool completely.
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Dust the top of the cake with powdered sugar and sprinkle with lemon zest.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
