Basic Plain Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Basic Plain Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) tube 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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Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well combined.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
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Once cooled, run a knife around the edges of the pan to release the cake. Remove from the pan.
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Serve plain or with your favorite frosting or glaze.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 35g12%
- Sugars 22g
- 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.
