Summer Fruit Chiffon Cake
Chiffon cake was invented in the United States in the late 1920s and gained popularity for its 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: 11.
Summer Fruit Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a chiffon cake pan.
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In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
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Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth.
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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 cake batter until fully incorporated.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 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 pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
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Once the cake is completely cooled, top it with fresh mixed berries.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 25g
- 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.
