Light and Fluffy Chiffon
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.
Light and Fluffy Chiffon
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, sift together 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 a separate clean mixing 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 well combined.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 40-45 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 wire rack to cool completely.
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Once cooled, run a knife around the edges of the pan to release the cake.
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Dust with powdered sugar before serving.
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.
