Chiffon cake is a delightful dessert that strikes the perfect balance between lightness and flavor. This airy cake, made with vegetable oil and whipped egg whites, creates a moist texture that’s simply irresistible. Whether served plain or topped with fresh fruit, it’s sure to impress at any gathering. Let’s dive into this easy-to-follow recipe and discover the secrets to achieving that perfect rise and fluffy crumb.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups sugar
– ½ cup vegetable oil
– 1 cup water
– 6 large eggs, separated
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 teaspoon vanilla extract
– 1 teaspoon cream of tartar
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is approximately 20 minutes, and the cooking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) of chiffon cake contains approximately 220 calories, 8g of fat, 35g of carbohydrates, and 3g of protein.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a large bowl, sift together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together egg yolks, oil, water, and vanilla until smooth.
4. Combine the wet mixture with the dry ingredients and mix until well blended.
5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
6. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
7. Pour the batter into an ungreased tube pan.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
9. Invert the pan to cool the cake upside down.
10. Once cooled, remove from the pan and serve with toppings of your choice.
Alternative Ingredients
If you don’t have vegetable oil, you can substitute it with melted coconut oil or unsalted butter. For a gluten-free version, use a gluten-free flour blend. Adjust the sugar according to your preference for sweetness.
Serving and Pairings
Chiffon cake pairs beautifully with fresh berries, whipped cream, or a drizzle of chocolate ganache. It also works well as a base for layered cakes or trifles.
Storage and Reheating
Store the chiffon cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and foil, and it can last for up to 3 months. Thaw at room temperature before serving.
Cooking Mistakes
– Avoid overmixing the batter to prevent a dense cake.
– Ensure egg whites are clean and free from yolk for proper whipping.
– Don’t open the oven door while baking to maintain temperature.
– Use a tube pan for even baking and proper cooling.
– Make sure to invert the cake immediately after baking.
Helpful Tips
– Use room temperature ingredients for better mixing.
– Sift dry ingredients to ensure a light texture.
– Experiment with flavors by adding citrus zest or extracts.
– Always check for doneness with a toothpick.
FAQs
What makes chiffon cake different from regular cake?
Chiffon cake is unique because it combines the richness of butter cake with the lightness of sponge cake. The use of oil instead of butter makes it moist, while whipped egg whites give it a fluffy texture.
Can I make chiffon cake in advance?
Yes, chiffon cake can be made in advance and stored. It retains its flavor and texture well when stored properly.
Why is my chiffon cake dense?
A dense chiffon cake can result from overmixing the batter or not whipping the egg whites sufficiently. Ensure you fold gently and incorporate air into the mixture.
Can I use whole eggs instead of separating them?
While you can use whole eggs, separating them allows for a lighter texture since whipped egg whites contribute to the cake’s fluffiness.
How do I know when my chiffon cake is done?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when gently pressed.
Conclusion
Chiffon cake is a versatile and delicious dessert that anyone can master. With its light texture and rich flavor, it’s perfect for celebrations or a simple afternoon treat. Follow this recipe to enjoy a slice of delightful chiffon cake that will impress your family and friends.
Chiffon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup vegetable oil
- 1 cup water
- 6 large eggs separated
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg yolks, oil, water, and vanilla until smooth.
- Combine the wet mixture with the dry ingredients and mix until well blended.
- Beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into an ungreased tube pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Invert the pan to cool the cake upside down.
- Once cooled, remove from the pan and serve.
Nutrition
