Chiffon cake is a beloved dessert known for its light, airy texture and rich flavor. Unlike traditional cakes, its unique method of preparation gives it a melt-in-your-mouth softness. This recipe provides step-by-step instructions for making a perfectly fluffy chiffon cake that will impress anyone who tries it. Whether served with whipped cream, berries, or enjoyed on its own, this cake is a versatile treat that is sure to become a favorite in your baking repertoire.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 7 large eggs, separated
- ¾ cup vegetable oil
- 1 cup water
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ½ tsp salt
- ¼ tsp almond extract (optional)
Instructions:
- Preheat the oven to 325°F (163°C). Prepare a 10-inch tube pan by leaving it ungreased. The ungreased pan is essential for the cake to rise properly.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk the egg yolks with the vegetable oil, water, vanilla extract, and almond extract (if using). Ensure the mixture is well combined and smooth.
- Add the wet mixture to the dry ingredients and mix until a smooth batter forms. Set aside.
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form. This will take around 3 to 5 minutes.
- Gently fold the beaten egg whites into the batter using a spatula. Start by adding a small amount of egg whites to lighten the batter before folding in the rest. Be careful not to deflate the egg whites.
- Once fully combined, pour the batter into the ungreased tube pan. Smooth the top with a spatula.
- Bake the cake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- When done, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool upside down for about an hour. This prevents the cake from collapsing while cooling.
- Once completely cooled, run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan.
- Serve the chiffon cake plain, dusted with powdered sugar, or with your favorite frosting, whipped cream, or fresh fruit.