Honey 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: 10.
Honey Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (160°C). Grease and flour a chiffon cake pan.
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In a mixing bowl, whisk together the cake flour, baking powder, and salt.
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In a separate bowl, whisk together the egg yolks, vegetable oil, honey, and vanilla extract.
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Gradually add the dry ingredients to the egg yolk mixture, whisking until smooth.
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In a separate bowl, beat the egg whites and cream of tartar until foamy.
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Gradually add the granulated sugar to the egg whites, beating until stiff peaks form.
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Gently fold the egg white mixture into the cake batter until well combined.
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Pour the batter into the prepared cake 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 cake pan onto a wire rack to cool completely.
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Once cooled, remove the cake from the pan and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 26g
- 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.
