Classic Chiffon Cake Recipe

Classic Chiffon Cake Recipe

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A light and airy cake with a delicate crumb, the classic chiffon cake is a timeless dessert. Its unique texture is achieved by separating the egg whites and yolks and whipping them individually to create a light and fluffy batter. This recipe yields a moist and flavorful cake that’s perfect for any occasion.

Ingredients:

  • For the Cake:
    • 1 ¾ cups cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated sugar
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 6 large egg yolks
    • 1 cup egg whites
    • 1 teaspoon cream of tartar
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Pans:
    • Grease and flour two 9-inch round tube pans.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In a large bowl, beat together the sugar, oil, and vanilla extract until combined.
    • Gradually beat in the egg yolks, one at a time, until fully incorporated.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, alternating with ¼ cup of water. Beat on low speed until just combined.
  5. Whip Egg Whites:
    • In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.
    • Gradually add the remaining vanilla extract and beat on high speed until stiff peaks form.
  6. Fold Egg Whites into Batter:
    • Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the egg whites.
  7. Bake the Cake:
    • Divide the batter evenly between the prepared pans.
    • Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Invert:
    • Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
  9. Frost and Serve:
    • Once cooled, frost the cakes with your favorite frosting or glaze.

Tips for Perfect Chiffon Cake:

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for optimal results.
  • Gentle Folding: Fold the egg whites into the batter gently to avoid deflating them.
  • Don’t Overmix: Overmixing can lead to a tough cake.
  • Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.

Enjoy your light and airy chiffon cake!

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