The chiffon cake is a delectable dessert that combines the best features of a sponge and an angel food cake. Known for its airy texture and delicate flavor, this cake is perfect for any occasion. With a mix of ingredients that create a light, fluffy crumb, the chiffon cake stands out as a deliciously versatile treat. Whether you enjoy it plain, with a dusting of powdered sugar, or with your favorite frosting, this cake is sure to impress.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ¾ cup vegetable oil
- 1 cup water
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- ¼ teaspoon almond extract (optional)
Instructions:
- Preheat your oven to 325°F (163°C). Prepare an angel food cake pan (tube pan) by not greasing it. The batter needs to cling to the sides for the perfect rise.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the egg yolks, vegetable oil, water, vanilla extract, and almond extract (if using). Mix until smooth and well combined.
- Gradually add the wet ingredients into the dry ingredients, stirring gently to combine. The batter will be thick but smooth.
- In another bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. This may take about 3-5 minutes on high speed.
- Gently fold the whipped egg whites into the batter, being careful not to deflate the whites. Use a spatula to fold the mixture together in a figure-eight motion until fully incorporated.
- Pour the batter into the prepared tube pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Once baked, remove the cake from the oven and invert the pan onto a bottle or cooling rack. Let it cool completely in the pan.
- After the cake has cooled, use a knife to gently loosen the edges of the cake from the pan. Carefully remove the cake from the pan.
- Serve your chiffon cake as is, dusted with powdered sugar, or frost it with your favorite icing. Enjoy the light, airy texture and delicate flavor of this timeless dessert!
This chiffon cake is an ideal choice for any event, from birthdays to afternoon tea, offering a satisfying balance of fluffiness and sweetness. Whether topped with fruit or served on its own, it’s a classic that never goes out of style.