Chiffon Cake
Chiffon cake was invented in the United States in the late 1920s and became popular for its light and airy texture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and whisk until smooth.
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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 well combined.
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Pour the batter into an ungreased tube pan and smooth the top.
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Bake for 40-45 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 cooling rack. Let it cool upside down for about 1 hour.
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Once cooled, run a knife around the edges of the pan to release the cake.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
