Chiffon Cake
Indulge in the delightful world of chiffon cake, a light and fluffy dessert that combines the richness of a butter cake with the airiness of a sponge cake. This recipe will guide you through creating a chiffon cake that is moist, flavorful, and perfect for any celebration. Whether you’re a seasoned baker or a beginner, you’ll find joy in whipping up this elegant treat that tastes as good as it looks.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup vegetable oil
– 1 cup water
– 7 large eggs, separated
– 2 ½ teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon cream of tartar
– ½ teaspoon salt
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 30 minutes, with a cooking time of 60 minutes.
Nutritional Value
Each serving (1 slice) of chiffon cake contains approximately 210 calories, 6g of fat, 34g of carbohydrates, and 3g of protein. This nutritional value is based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a large bowl, sift together flour, baking powder, and salt.
3. In a separate bowl, whisk egg yolks and sugar until pale and creamy.
4. Add vegetable oil, water, and vanilla to the egg yolk mixture, mixing well.
5. Gradually incorporate the dry ingredients into the wet mixture until smooth.
6. In another bowl, beat egg whites with cream of tartar until stiff peaks form.
7. Gently fold the beaten egg whites into the batter in three additions.
8. Pour the batter into an ungreased tube pan, smoothing the top.
9. Bake for 55-60 minutes, or until a toothpick comes out clean.
10. Invert the pan immediately after removing from the oven and let cool completely.
Alternative Ingredients
You can substitute vegetable oil with melted coconut oil for a tropical twist. Additionally, almond or lemon extract can replace vanilla for a different flavor profile.
Serving and Pairings
Chiffon cake pairs wonderfully with fresh berries, whipped cream, or a light fruit glaze. It can also be served alongside a scoop of ice cream for an extra indulgent treat.
Storage and Reheating
Store any leftover chiffon cake in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week. Reheat slices in the microwave for a few seconds to enjoy its softness again.
Cooking Mistakes
– Avoid overmixing the batter to retain airiness.
– Ensure egg whites are free of yolk for proper whipping.
– Do not grease the tube pan; the cake needs to cling to rise.
– Make sure the oven is preheated to avoid uneven baking.
– Let the cake cool upside down to maintain its structure.
Helpful Tips
– Use room temperature ingredients for better mixing.
– Sift flour to prevent lumps in the batter.
– Experiment with flavors by adding citrus zest or spices.
– Always check for doneness with a toothpick test.
FAQs
What makes chiffon cake different from other cakes?
Chiffon cake is unique due to its combination of oil and whipped egg whites, resulting in a light and airy texture. Unlike traditional butter cakes, it is very moist and fluffy.
Can I make chiffon cake ahead of time?
Yes, chiffon cake can be made a day ahead. Just store it properly to maintain its freshness, and it will still taste delicious the next day.
Is chiffon cake suitable for special diets?
Chiffon cake can be adapted for certain diets by using gluten-free flour or reducing sugar. However, it still contains eggs, which may not be suitable for vegans.
How can I tell if my chiffon cake is done baking?
A toothpick inserted into the center of the cake should come out clean. The cake should also spring back when lightly pressed.
What is the best way to frost a chiffon cake?
A light whipped cream frosting or a fruit glaze is ideal for chiffon cake, as it complements its delicate texture without overwhelming it.
Conclusion
Chiffon cake is a versatile and delightful dessert that brings joy to any occasion. With its airy texture and rich flavor, it’s sure to impress your guests. Follow this recipe to create a masterpiece that will leave everyone wanting more!
Chiffon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 cup water
- 7 large eggs separated
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, sift together flour, baking powder, and salt.
- In a separate bowl, whisk egg yolks and sugar until pale and creamy.
- Add vegetable oil, water, and vanilla to the egg yolk mixture, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture until smooth.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions.
- Pour the batter into an ungreased tube pan, smoothing the top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Invert the pan immediately after removing from the oven and let cool completely.
