Description
A light, airy, and moist chiffon cake that combines the richness of a butter cake with the fluffiness of a sponge cake. Perfect for any occasion and pairs beautifully with fresh fruit or whipped cream.
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (163°C). Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt.
- In another bowl, whisk together the oil, egg yolks, water, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the tube pan and spread evenly.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately invert the pan and cool completely before loosening the cake with a knife and removing it from the pan.
Notes
- Ensure the mixing bowls are grease-free when whipping egg whites.
- Do not grease the pan; the cake needs to cling to the sides for proper rise.
- Flavor variations: add lemon or orange zest for a citrus twist.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chiffon cake, fluffy cake, light dessert, sponge cake, baking recipe