Chiffon Cake Recipe

Vanilla-flavored chiffon cake is light and fluffy. Fresh berries can be added to the powdered sugar-dusted cake. 

– 2 cups cake flour spooned & leveled (230 grams) – 1 ½ cups granulated sugar (300 grams) – 1 tablespoon baking powder – ½ teaspoon salt – 6 large eggs separated and at room temperature – ¾ cup whole milk at room temperature (180 ml) – ½ cup vegetable or canola oil (120 ml) – 2 teaspoons vanilla extract – ½ teaspoon almond extract – ½ teaspoon cream of tartar

Ingredient

Direction

Start oven at 325°F (163°C). Cake flour, sugar, baking powder, and salt in a big bowl.  In another big dish, hand-mix egg yolks, milk, oil, vanilla, and almond extract for 1–2 minutes.

1

Mix solids and liquids. Egg whites aside. To foam egg whites and cream of tartar, mix in a stand mixer with a whisk attachment or a large bowl with a handheld mixer on medium-low speed.

2

Moderate speed Stiffen egg whites. Mix ¼ of the whisked egg whites into the batter until almost streak-free. Add remaining beaten whites. Caring inhibits egg white deflation.

3

A 10-inch removable-bottom tube pan was lubricated. Gently mix batter. Batter blenders remove air. After 55–65 minutes, center toothpicks should be clean. Brown cake top covered before baking.

4

Now chill the cake pan on a wire rack. To remove the cake, carefully run an offset spatula or knife around the sides and center after 2-3 hours. Platters can remove cake pan bottoms. 

5

Also See: 

Easy Quiche Recipe