Basic Milk Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular for their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Basic Milk Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a chiffon cake pan.
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In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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In a separate bowl, combine the milk, vegetable oil, vanilla extract, and egg yolks. Mix well.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the beaten egg whites into the batter until fully incorporated.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Invert the cake onto a wire rack and let it cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
