best chiffon cake

This classic chiffon cake is tender and light as air. It has the richness of a butter cake and the fluffiness of a sponge cake.

Vanilla Chiffon Cake Recipe

(235 grams) cake flour

(300 grams) granulated sugar

baking powder

tsp (5 grams) salt

(125 milliliters) vegetable oil

(188 milliliters) cold water

tbsp (15 milliliters) vanilla extract

tsp (2 grams) cream of tartar

Sift the first 4 ingredients into a bowl. Make a well and add the next 4 ingredients. Set aside.

In a large bowl, beat the egg whites until foamy. Add in the cream of tartar and continue beating until stiff peaks form. Set aside.

Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until combined and smooth.

Fold in 1/4 of the egg whites into the egg yolk batter to lighten it up. Then gently fold in the rest of the egg whites in two equal parts until no white streaks remain.

Pour into an ungreased 10&#8243; tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.

Let cool completely upside down. Unmold and serve. Slice using a serrated knife.

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This chiffon cake is moist, tender, and light as air

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Vanilla Chiffon Cake Recipe

Top 1 best chiffon cake recipes from across the web

The most viewed best chiffon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vanilla Chiffon Cake Recipe

The most viewed best chiffon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine