A light and airy cake with a delicate crumb, this classic chiffon cake is perfect for any occasion. Its unique texture comes from the separation of egg whites and yolks, as well as the use of cake flour.
Ingredients:
- For the Cake:
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1 cup large egg whites
- 1 teaspoon cream of tartar
Instructions:
- Prep Your Pans:
- Grease and flour a 10-inch tube pan.
- Dust the bottom of the pan with flour.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a large bowl, beat together the sugar, vegetable oil, and vanilla extract until combined.
- Beat in the egg yolks one at a time, mixing well after each addition.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Whip Egg Whites:
- In a clean, dry bowl, beat the egg whites with a mixer on high speed until soft peaks form.
- Add the cream of tartar and continue beating until stiff peaks form.
- Fold Egg Whites:
- Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the egg whites.
- Bake the Cake:
- Pour the batter into the prepared pan and bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert:
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Tips for the 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.
- Avoid Greasing the Tube: Greasing the sides of the tube pan can prevent the cake from rising properly.
- Cool Completely: Allow the cake to cool completely before inverting to prevent it from collapsing.
Enjoy your light and fluffy chiffon cake!