Light and Fluffy Chiffon Cake Drive Me Hungry from drivemehungry.com
Introduction
Chiffon cakes are one of the lightest and fluffiest cakes out there. They are made with egg whites, sugar, flour, and oil, making them lower in fat and calories than traditional butter cakes. Chiffon cakes are perfect for any occasion, from birthdays to tea parties. In this article, we will be sharing our favorite chiffon cake recipe, along with some tips and tricks to make the perfect chiffon cake every time.
Ingredients
For this recipe, you will need the following ingredients:
6 large eggs, separated
1 cup granulated sugar, divided
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Instructions
Step 1: Preheat your oven to 325°F and prepare a 10-inch tube pan by greasing it with oil or cooking spray. Step 2: In a large bowl, whisk together the egg yolks and 3/4 cup of sugar until light and frothy. Step 3: In a separate bowl, sift together the cake flour, baking powder, and salt. Step 4: Add the dry ingredients to the egg yolk mixture in three parts, alternating with the vegetable oil and water. Mix until everything is well combined. Step 5: Stir in the vanilla extract. Step 6: In another large bowl, beat the egg whites and cream of tartar until soft peaks form. Step 7: Gradually add the remaining 1/4 cup of sugar to the egg whites, beating until stiff peaks form. Step 8: Gently fold the egg white mixture into the egg yolk mixture, being careful not to deflate the egg whites. Step 9: Pour the batter into the prepared tube pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Step 10: Once done, remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely before removing it from the pan.
Nutrition
This chiffon cake recipe makes 12 servings. Each serving contains approximately:
Calories: 224
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 93mg
Sodium: 199mg
Total Carbohydrates: 33g
Dietary Fiber: 0.5g
Total Sugars: 22g
Protein: 4g
Tips and Tricks
Make sure all your ingredients are at room temperature before starting. This will help them combine better and create a lighter cake.
Separate your eggs carefully, making sure no egg yolk gets into the egg whites. Even a small amount of yolk can prevent the egg whites from whipping up properly.
Use cake flour instead of all-purpose flour. Cake flour is finer and lighter, which will help create a fluffier cake.
Be gentle when folding the egg whites into the batter. Overmixing can cause the egg whites to deflate, resulting in a denser cake.
Once the cake is done, invert the pan onto a wire rack immediately. This will help prevent the cake from collapsing as it cools.
Conclusion
Chiffon cakes are a light and airy dessert that everyone will love. This recipe is easy to follow and will yield a perfect chiffon cake every time. Be sure to follow our tips and tricks for the best results. Happy baking!
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