Elevate your baking repertoire with this light and airy Chiffon Cake recipe.
Known for its delicate texture and fluffy crumb, chiffon cake is a delightful treat for any occasion, from casual gatherings to elegant celebrations.
Follow this simple recipe to create a dessert that will impress even the most discerning palate.
Ingredients
For the Cake:
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large egg yolks
- ¾ cup water
- 2 teaspoons vanilla extract
- Zest of 1 lemon
For the Meringue:
- 7 large egg whites
- ½ teaspoon cream of tartar
Instructions
Preheat your oven to 325°F (160°C).
Prepare a 10-inch tube pan by ungreased.
In a large mixing bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt.
Make a well in the center and add the vegetable oil, egg yolks, water, vanilla extract, and lemon zest.
Beat until smooth and well combined.
In another large mixing bowl, beat the egg whites and cream of tartar until foamy.
Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form.
Gently fold the egg white mixture into the batter until fully incorporated.
Be careful not to deflate the batter.
Pour the batter into the prepared tube pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and invert the pan onto a cooling rack.
Let the cake cool completely in the pan before removing it.
Once cooled, run a knife around the edges of the pan to loosen the cake.
Carefully remove the cake from the pan and transfer it to a serving platter.
Nutritional Facts
Serving Size: 1 slice
Calories: 280
Total Fat: 10g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 105mg
Sodium: 210mg
Total Carbohydrates: 43g
Dietary Fiber: 0g
Sugars: 24g
Protein: 6g
Frequently Asked Questions (FAQs)
1. Can I substitute cake flour with all-purpose flour?
Yes, you can substitute cake flour with all-purpose flour, but the texture may be slightly denser. To mimic cake flour, for every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch.
2. Can I use a different pan for baking?
Chiffon cakes are best baked in tube pans to promote even baking and proper rise. If you don’t have a tube pan, you can use an angel food cake pan as a substitute.
3. How should I store leftover chiffon cake?
Wrap the leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week.
4. Can I add flavors or variations to the chiffon cake?
Yes, you can experiment with different flavors by adding extracts like almond, orange, or coconut to the batter. You can also incorporate citrus zest or cocoa powder for added flavor.
5. How do I prevent the chiffon cake from deflating?
To prevent the cake from deflating, make sure not to overmix the batter and avoid opening the oven door frequently while baking. Additionally, let the cake cool completely in the pan before removing it to maintain its structure.