chiffon cake recipe

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.

https://content.jwplatform.com/videos/zr7wPX9D.mp4

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

Classic Chiffon Cake 

Soft and tender, this Chiffon Cake has a wonderful airiness and sweetness to it, making it a crowd-pleasing classic. All you need are a few simple pantry staples, and you can enjoy this cake in no time.

Chiffon Cake

cake flour ((210 grams))

sugar ((250 grams))

salt

egg yolks (room temperature)

water (180 milliliters)

vegetable oil ((120 milliliters))

vanilla extract

eggs whites (room temperature)

½ teaspoon cream of tartar

Position an oven rack to the lowest level and preheat the oven to 325F.

In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Add egg yolk mixture to flour mixture, whisking until well combined.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased 10-inch tube pan. Run a butter knife gently through the batter to release any potential air pockets.

Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. (Take should spring back when gently poked with your finger.) Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.

https://www.youtube.com/watch?v=pEL5IcDQdEw

Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more! 

RECIPE: https://preppykitchen.com/chiffon-cake/

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Vanilla Chiffon Cake Recipe

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Top 2 chiffon cake recipe recipes from across the web

The most viewed chiffon cake recipe 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

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