Chiffon Cake
A light and fluffy chiffon cake with a melt-in-your-mouth texture.
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- •1 3/4 cups Cake flour
- •1 1/4 cups Sugar
- •1 tablespoon Baking powder
- •7 EggsSeparated into yolks and whites
- •3/4 cup Water
- •1/2 cup Vegetable oil
- •2 teaspoons Vanilla extract
- •1/2 teaspoon Cream of tartar
- 1
Preheat the oven to 325°F (165°C) and position the rack in the lowest position.
5 min
- 2
Sift cake flour, sugar, and baking powder into a large bowl.
3 min
- 3
Separate 7 eggs, placing yolks in one bowl and whites in another.
5 min
- 4
Add water, vegetable oil, and vanilla extract to the egg yolks and whisk until smooth.
2 min
- 5
Add the yolk mixture to the dry ingredients and mix until just combined.
2 min
- 6
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
6 min
- 7
Fold a quarter of the egg whites into the batter to lighten it, then fold in the remaining whites.
4 min
- 8
Pour the batter into an ungreased tube pan and run a knife through to remove air bubbles.
3 min
- 9
Bake for about an hour or until a skewer comes out clean.
1h 0m
- 10
Cool the cake upside down in the pan to maintain its structure.
1h 0m
- 11
Once cooled, remove the cake from the pan using a spatula or knife.
5 min
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