Classic Chiffon Cake
Ingredients:
7 large eggs, separated
2 cups 280 g cake flour
1 cups 250 g granulated sugar, divided
1 tablespoon baking powder
teaspoon salt
cup 120 mL vegetable oil
cup 180 mL water
2 teaspoons vanilla extract
teaspoon cream of tartar
Directions:
Preheat the Oven:
Preheat your oven to 325F 165C. Make sure you dont grease the panchiffon cake needs to cling to the sides of the pan to rise properly.
Mix Dry Ingredients:
In a large bowl, whisk together the cake flour, 1 cup of granulated sugar, baking powder, and salt until well combined.
Combine Wet Ingredients:
In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Prepare the Meringue:
In another large bowl, beat the egg whites and cream of tartar on medium-high speed until frothy. Gradually add the remaining cup of sugar and continue beating until stiff peaks form.
Fold in the Meringue:
Gently fold the meringue into the cake batter in three batches. Be careful not to deflate the batteruse a spatula to fold until just combined.
Bake the Cake:
Pour the batter into an ungreased 10-inch tube pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once done, immediately invert the pan onto a wire rack and let the cake cool completely upside down to prevent it from collapsing.
Remove and Serve:
Once cooled, run a knife around the edges of the pan to release the cake. Slice and serve plain, or with your favorite toppings like whipped cream or fresh fruit.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes
Kcal: 290 kcal per slice Servings: 12 servings
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