Souffle Chiffon Cake
Souffle chiffon cake is a hybrid dessert that combines the lightness of a souffle with the moistness of a chiffon cake. It was first created in the 1940s and has since become a popular choice for those who crave a fluffy and delicate treat.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Cake flour
- 1 cup Granulated sugar
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Vegetable oil
- 4 large Egg yolks
- 0.5 cup Water
- 2 teaspoon Vanilla extract
- 6 large Egg whites
- 0.5 teaspoon Cream of tartar
- to taste for dusting Powdered sugar
Instructions
- Preheat the oven to 325°F (165°C) and prepare an ungreased tube pan.
- In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
- Make a well in the center and add the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg white mixture into the batter until well combined.
- Pour the batter into the tube pan and smooth the top.
- Bake for 40 minutes or until the top is golden brown and springs back when lightly touched.
- Remove from the oven and invert the pan onto a cooling rack. Let it rest for 30 minutes.
- Carefully remove the cake from the pan and dust with powdered sugar.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.