Easy! Foolproof! Light and Fluffy Chiffon Cake
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 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Easy! Foolproof! Light and Fluffy Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch (25 cm) tube pan.
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In a large mixing bowl, whisk together the cake flour, granulated 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 stiff peaks form.
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Gently fold the beaten egg whites into the batter until no streaks remain.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
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Once the cake is cooled, run a knife around the edges of the pan and remove the cake.
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Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 36g12%
- 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.
