My Vanilla 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 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
My Vanilla Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C).
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In a large mixing bowl, combine cake flour, granulated sugar, baking powder, and salt.
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In a separate bowl, whisk together vegetable oil, egg yolks, water, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and mix 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 egg whites into the batter until well combined.
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Pour the batter into an ungreased tube pan.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Invert the pan and let the cake cool completely.
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Once cooled, run a knife around the edges to loosen the cake and remove from the pan.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.
