Chiffon Cake
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Chiffon Cake
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This classic 7 egg chiffon cake recipe is a fluffy, light as air cake that my Mom has been making since the 80's! See my notes for her lemon and her poppyseed version.
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Ingredients
Dry Ingredients
- 2 cups sifted cake flour
- 3 teaspoons baking powder
- 11/2 cups white sugar
- 1 teaspoon salt
Wet Ingredients
- 7 large egg yolks
- 3/4 cup cold water
- 1/2 cup canola oil
- 3 teaspoons vanilla
Egg White Ingredients
- 7 large egg whites
- 1/2 teaspoon cream of tartar
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Instructions
- Preheat your oven to 325 °F and get out a 10 inch angel food cake pan.
- In a medium sized bowl sift together the dry ingredients. Form a well in the middle.
- Place the egg yolks, water, oil and vanilla into the well. Do not mix yet.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Now you can beat the egg yolks mixture into the dry ingredients until smooth.
- Slowly pour the egg yolk mixture over the beaten egg whites and fold in gently, do not stir!
- Pour into the ungreased angel food cake pan. Bake for 45 minutes, then turn up the temperature to 350°F for another 10-15 minutes to finish. The cake is done when a cake tester or toothpick inserted unto the center comes out clean.
- Remove and turn the cake pan upside down to cool. Cool completely upside down, then remove and serve.
Notes
- For Poppyseed : soak 1/2 cup of poppyseeds in one cup of water for 2 hours. Omit the 3/4 cup of water in the recipe and mix in the watery poppyseeds instead. All other instructions are the same.
- Lemon : Replace the vanilla flavoring with lemon and add in 1-2 tablespoons of grated lemon rind. All other instructions are the same.
Nutrition Information
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Calories
559kcal
(28%)
Carbohydrates
108g
(36%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
233mg
(10%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
92g
(184%)
Vitamin A
143IU
(3%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 108g | 36% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 233mg | 10% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 92g | 184% |
| Vitamin A | 143IU | 3% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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