🍰 Chiffon Cake
Chiffon cake is a light, airy cake that combines the richness of butter cakes with the fluffiness of sponge cakes. It uses vegetable oil and whipped egg whites to create a soft, moist texture.
Ingredients
- 2 cups All-purpose flour
- 1½ cups Sugar
- 1 tsp Salt
- 1 tbsp Baking powder
- 7 Eggs, separated
- ½ cup Vegetable oil
- ¾ cup Water or Milk
- 2 tsp Vanilla extract
- ½ tsp Cream of tartar
Instructions
1️⃣ Preheat the oven to 165 °C (325 °F). Do not grease the pan.
2️⃣ In a bowl, mix flour, half the sugar, salt, and baking powder.
3️⃣ Add egg yolks, oil, water (or milk), and vanilla. Beat until smooth.
4️⃣ In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5️⃣ Gently fold the whipped egg whites into the batter.
6️⃣ Pour into an ungreased tube pan and bake 50–60 minutes.
7️⃣ Invert the pan and let the cake cool upside down before removing.
Serving Ideas
- Top with Whipped cream and Fresh strawberries 🍓
- Dust with Powdered sugar
- Serve with Chocolate sauce
💡 Tip: Chiffon cake stays soft because it uses oil instead of butter.
If you’d like, I can also show you the 3 biggest mistakes that make chiffon cake collapse (this happens to many beginners).
