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Chiffon cake is a light, airy delight that's perfect for any occasion. Its unique texture comes from a combination of egg whites and vegetable oil, making it incredibly moist and fluffy. Whether you're a seasoned baker or just starting out, this recipe is straightforward and yields impressive results. Let's get baking!
Chiffon Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 7 eggs, separated
- 0.5 cup vegetable oil
- 0.75 cup water
- 1 tsp vanilla extract
- 0.5 tsp cream of tartar
Instructions:
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in the center and add egg yolks, oil, water, and vanilla extract. Beat until smooth.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until just blended. Pour the batter into an ungreased 10-inch tube pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Invert the pan immediately and let it cool completely before removing the cake from the pan.
What You Will Need
Read more: Marble Cake Recipe
What you will need to make chiffon cake
- All-purpose flour: Provides structure and stability, ensuring the cake holds its shape while remaining light and airy.
- Sugar: Adds sweetness and helps create a tender crumb by incorporating air during mixing.
- Baking powder: Leavening agent that helps the cake rise, giving it a fluffy texture.
- Egg yolks: Adds richness and color, contributing to the cake's moistness and flavor.
- Vegetable oil: Keeps the cake moist and tender by adding fat without solidifying.
- Water: Adds moisture, helping to blend ingredients and create a smooth batter.
- Vanilla extract: Enhances flavor, adding a sweet and aromatic note to the cake.
- Egg whites: Whipped to stiff peaks, they provide volume and a light, airy texture.
- Cream of tartar: Stabilizes egg whites, ensuring they hold their shape and contribute to the cake's fluffiness.
Tools and Instruments Needed
What tools/instruments will be needed to make Chiffon Cake Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Electric mixer: Needed to beat egg whites to stiff peaks efficiently.
- Tube pan: Ensures even baking and proper rise of the chiffon cake.
- Spatula: Helps fold egg whites into the batter without deflating them.
- Cooling rack: Allows the cake to cool evenly and prevents sogginess.
Chiffon Cake Recipe
A light and fluffy chiffon cake that's perfect for any occasion.
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Ingredients:
Main Ingredients
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 7 Eggs, separated
- 0.5 cup Vegetable oil
- 0.75 cup Water
- 1 tsp Vanilla extract
- 0.5 tsp Cream of tartar
Instructions:
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in the center and add egg yolks, oil, water, and vanilla extract. Beat until smooth.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until just blended. Pour the batter into an ungreased 10-inch tube pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Invert the pan immediately and let it cool completely before removing the cake from the pan.
Notes:
Make sure to invert the pan immediately after baking to prevent the cake from collapsing.
Read more: Funnel Cakes Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 100IUCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake the chiffon cake as directed.
- Let it cool completely in the pan.
- Once cooled, remove from the pan.
- Wrap tightly in plastic wrap.
- Store at room temperature for up to 2 days.
Freezing Instructions
- Bake and cool the cake.
- Remove from the pan.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using cream of tartar in chiffon cake helps stabilize the egg whites, giving the cake its signature light and airy texture.
Frequently Asked Questions
FAQ:
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean, the cake is done.
Can I use a different type of flour?
All-purpose flour works best, but cake flour can be used for a lighter texture.
Why do I need to invert the pan while cooling?
Inverting prevents the cake from collapsing and helps maintain its airy texture.
Can I add flavors or fillings?
Yes, you can add citrus zest, cocoa powder, or even fill it with whipped cream or fruit.
How should I store the chiffon cake?
Store it in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
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