Basic Plain Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Basic Plain Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C).
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In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
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Add the vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until well combined.
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In a separate bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well incorporated.
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Pour the batter into an ungreased tube pan 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 invert the pan onto a cooling rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to loosen the cake. Remove from the pan and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- 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.
