Chiffon Cake
User Reviews
5
Chiffon Cake
Description
This Chiffon Cake starts with sifting cake flour, sugar, baking powder, and salt to ensure a light texture free of lumps. The egg yolks are whisked with water, vegetable oil, and vanilla until pale and frothy, then combined with the dry ingredients. Separately, egg whites are beaten with cream of tartar to stiff peaks and gently folded into the batter using a cutting and turning motion to preserve airiness.
Baking in an ungreased 10-inch tube pan on the lowest rack prevents collapsing and helps create a tall, fluffy cake with a soft crumb. The cake is inverted immediately after baking to cool fully without shrinking. The finished cake is tender and springy with a golden crust.
This cake can be served plain or decorated with powdered sugar, whipped cream, or fresh berries. Proper measurement of flour and gentle folding of whites are key to maintaining its delicate texture. Room temperature eggs facilitate whipping and mixing.
The recipe advises techniques like sifting dry ingredients, weighing flour for accuracy, and careful folding to avoid toughening the cake. Egg whites must be free of moisture and separated carefully for best volume.
Ingredients
- 1¾ cups cake flour (210g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 7 large egg room temperature, yolk
- ¾ cup water 180mL, cold
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large egg room temperature, white
- ½ teaspoon cream of tartar
Instructions
- Position an oven rack to the lowest level and preheat the oven to 325F.
- In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Add egg yolk mixture to flour mixture, whisking until well combined.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased 10-inch tube pan. Run a butter knife gently through the batter to release any potential air pockets.
- Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. (Take should spring back when gently poked with your finger.) Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
Notes
- Sift dry ingredients thoroughly to aerate and avoid lumps for fluffiest cake.
- Use a kitchen scale to weigh flour; if unavailable, fluff then spoon flour into cup before leveling.
- Avoid over-mixing to prevent tough texture from gluten overdevelopment.
- Separate eggs when cold, then allow whites to reach room temperature for easier whipping.
- Fold egg whites gently with a cutting motion to preserve air bubbles and height.
- Ensure no moisture in mixer while whipping whites to achieve stiff peaks.
- Serve with powdered sugar, whipped cream, or berries if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 347mg | 14% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 172IU | 3% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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