Chiffon Cake Recipe
User Reviews
5
Chiffon Cake Recipe
Description
This Chiffon Cake recipe combines dry ingredients like cake flour, sugar, baking powder, and salt with oil, egg yolks, cold water, and vanilla and orange extracts to create a smooth batter. Separately, egg whites are whipped with cream of tartar until stiff peaks form. Folding the batter into the egg whites preserves the airiness necessary for the cake's light texture.
The batter is poured into an ungreased 10-inch angel food tube pan and baked first at 325°F, then at a higher temperature to form a golden top and ensure doneness. Cooling the cake upside down helps it hold its shape and prevents collapse. After releasing from the pan, the cake is topped with a frosting made from softened butter, orange juice and zest, vanilla, and powdered sugar, creating a citrusy, sweet finish.
This chiffon cake is ideal as a dessert for gatherings, offering a tender crumb and subtle orange flavor complemented by the fresh taste of optional fruit garnishes. Its unique texture differs from heavier butter cakes due to the use of whipped egg whites and oil in the batter.
Ingredients
for the cake:
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolk
- 3/4 cup water cold
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 7 egg white
- 1/2 teaspoon cream of tartar
for the frosting:
- 1/2 cup butter softened
- 1/4 cup orange juice
- orange zest of one medium
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Fresh fruit optional
Instructions
- Preheat the oven to 325°F.
- Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.
- In another large mixing bowl or the bowl of a stand mixer, beat the egg whites and cream of tartar together until they form stiff peaks. Pour the batter mixture into the egg whites, folding it in gently so the egg whites don’t deflate.
- Pour the batter into an ungreased 10-inch angel food tube pan, and spread evenly. Bake for 55 minutes, then increase the heat to 350°f and bake an additional 10-15 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
- When the cake has cooled, make the frosting by adding the butter to a large mixing bowl or the bowl of a stand mixer. Beat until light and fluffy. Add the orange juice, orange zest, vanilla, and powdered sugar, and mix until combined. Increase the speed to high and beat until light and fluffy.
- Spread the frosting over the cooled cake and decorate it with fresh fruit, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 444kcal | 22% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 134mg | 45% |
| Sodium | 292mg | 12% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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