Chiffon cake recipe

Chiffon Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a light and fluffy dessert that will impress your guests? Look no further than this delicious chiffon cake recipe. With its delicate texture and sweet flavor, chiffon cake is a classic treat that is perfect for any occasion. This recipe will guide you through the steps to create a moist and airy cake that will leave everyone wanting more. So grab your apron and get ready to bake up a delightful chiffon cake that will be the star of your next gathering.

Keywords: chiffon cake, dessert, light, fluffy, moist

Chiffon cake recipe details

Chiffon cake recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

7 medium	eggs, separated
½ tsp	cream of tartar
300 g	caster sugar, divided into 100 g and 200 g portions
200 g	plain flour
2 ½ tsp	baking powder
¾ tsp	salt
120 ml	vegetable oil
175 ml	milk
2 tsp	vanilla extract
1 tsp	almond extract

Instructions

These cakes can be made in two 9-inch, 22 cm round cake tins or in a 10-inch Bundt tin or Angel Cake tin, or similar. If made as a ring, the centre can be filled with a vanilla or chocolate-flavoured cream filling. A citrus filling (orange or lemon) should also work well.

Two notes of caution – firstly, it is imperative that the eggs be cleanly separated. Any yolk present in the whites may cause the cake not to rise or to rise less well. Secondly, it is imperative that the cakes be cooled upside-down (bottom up) as they then do not collapse.

Preheat the oven to Gas Mark 3, 170ºC, 325ºF. Lightly spray the tins if wished but do not over-grease.

In a large bowl whisk the egg whites and cream of tartar until foamy. Gradually add 100 g of sugar and whisk until stiff and glossy. Set aside.

Mix the remaining sugar, flour, baking powder and salt in a fresh bowl.

In a separate bowl, whisk together the oil, milk and yolks and then add the flavourings. Whisk strongly until pale yellow. Add the dry ingredients to the oil mixture and beat until well-blended. Use a stand mixer on medium speed for speed, mixing for about 2 minutes, or about 5 minutes with a hand mixer.

Gently fold the whites into the batter, scraping the bottoms and sides of the bowls. Pour the mixture into tin(s).

If baking in a Bundt tin or similar, bake for 50 minutes and then raise temperature to Gas Mark 4, 180ºC, 350ºF and bake for a further 10 minutes. If baking in 9-inch tins, bake for 40 minutes and 10 minutes respectively at the same temperatures.

Do not open oven until there is 5 minutes or less remaining of the initial baking time.

Cool the cake for about 25-30 minutes in the tin before removing to cool on a wire rack.

Note:
For those baking as a ring, I have previously posted various cream filling recipes that could be used. Alternatively, there are many sites where recipes for such fillings can be obtained, if required. Alternatively, a filling of Chantilly Cream (whipped cream sweetened with icing sugar and vanilla) may also be used.

Will serve 12-20 adults, depending upon format and use.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a