A Chiffon Cake is a light, airy, and moist cake that combines the richness of a butter cake with the lightness of a sponge cake. It’s a classic dessert that’s perfect for special occasions or just a simple treat. Here’s a simple and delicious chiffon cake recipe:
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 7 large eggs, separated (room temperature)
- 3/4 cup (180ml) water
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- Optional: zest of 1 lemon or orange for extra flavor
Instructions:
1. Prepare the Oven and Pan:
- Preheat the oven to 325°F (165°C).
- Do not grease the chiffon cake pan (usually a tube pan). The batter needs to cling to the sides to rise properly.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. If you want to add zest (lemon or orange), mix it in with the dry ingredients for extra flavor.
3. Prepare the Wet Ingredients:
- In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth. If you’re using lemon or orange zest, you can add it here as well.
4. Combine Dry and Wet Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Mix until just combined, ensuring there are no lumps.
5. Beat the Egg Whites:
- In a clean bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form (but not dry).
6. Fold in the Egg Whites:
- Gently fold the beaten egg whites into the batter using a spatula. Start with a small amount of egg whites, mixing it in to lighten the batter. Then, fold in the remaining egg whites in batches. Be gentle to maintain the airiness and fluffiness of the batter.
7. Bake the Cake:
- Pour the batter into the ungreased chiffon cake pan.
- Use a spatula to level the batter and remove any large air bubbles by tapping the pan lightly on the counter.
- Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the Cake:
- As soon as the cake is done, remove it from the oven and invert the pan immediately onto a cooling rack or bottle (if your pan has a tube, you can place it upside down over a bottle to cool).
- Let the cake cool completely in the pan, about 1-2 hours. This helps it maintain its shape.
9. Remove from Pan:
- Once the cake has cooled, carefully run a knife or spatula around the edges of the pan to release the cake. If you used a tube pan, gently remove the center portion of the pan.
- Turn the cake over and gently lift it out of the pan.
10. Serve:
- Serve the chiffon cake plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit for extra indulgence.
Tips:
- Egg Whites: Make sure there is no yolk in the egg whites, as this can prevent them from whipping up properly.
- Flavor Variations: You can add other flavorings like almond extract, coconut, or even chocolate to customize the chiffon cake.
- Frosting: This cake is delicious on its own but can be topped with whipped cream, frosting, or a simple glaze for extra flavor.
Enjoy your light, fluffy, and perfectly airy chiffon cake!