Chiffon Cake Recipe

Here’s a classic recipe for a Chiffon Cake! It’s light, airy, and moist with a delicate texture, perfect for any occasion. Chiffon cakes are a cross between a sponge cake and an angel food cake, using vegetable oil to keep them moist while still being light.

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
7 large eggs, separated
1/2 cup vegetable oil
3/4 cup water
1 tablespoon vanilla extract
1 teaspoon cream of tartar
1/4 cup lemon juice (optional, for added flavor)
Zest from 1 lemon (optional, for added citrus flavor)

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (165°C). Do not grease the pan. Chiffon cakes need the sides of the pan to cling to them while rising, so leave the pan ungreased.
Use a 10-inch tube pan or an angel food cake pan for best results.

2. Prepare the Dry Ingredients:

In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients:

In a separate bowl, whisk together the egg yolks, vegetable oil, water, vanilla extract, and lemon juice (if using). Stir in the lemon zest if you want a citrusy flavor.
Pour this mixture into the dry ingredients and whisk until smooth. Set aside.

4. Whisk the Egg Whites:

In a clean, dry mixing bowl, beat the egg whites and cream of tartar together using an electric mixer on medium speed until soft peaks form (this should take about 2-3 minutes).
Once soft peaks form, increase the speed to high and continue beating until stiff peaks form (when you lift the beater out, the egg whites should stand straight up).

5. Fold the Egg Whites into the Batter:

Carefully fold one-third of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the egg whites.
Use a spatula to fold gently from the bottom and across the top until fully incorporated. The batter should remain airy and light.

6. Bake the Cake:

Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake will rise above the top of the pan.

7. Cool the Cake:

Once the cake is done, remove it from the oven and immediately invert the pan onto a cooling rack or the neck of a bottle (if using an angel food cake pan). Let the cake cool completely upside down to prevent it from collapsing as it cools.

8. Remove the Cake from the Pan:

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