Chiffon Cake
This Chiffon Cake recipe delivers an incredibly light and airy cake, almost like eating a cloud! With a perfect balance of richness and lightness, it's a showstopper that's surprisingly simple to make at home.
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large egg yolks
- ¾ cup cold water
- 1 tablespoon vanilla extract
- 7 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C). Ensure your oven rack is in the center. Prepare a chiffon cake pan, ungreased.
- In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar, baking powder, and salt.
- In a separate large bowl, whisk together the vegetable oil, egg yolks, cold water, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients. Mix on low speed or whisk gently until just combined.
- In a clean, grease-free bowl, beat the egg whites until foamy. Add cream of tartar and continue beating, gradually adding the remaining ½ cup of sugar, until stiff, glossy peaks form.
- Gently fold about one-third of the beaten egg whites into the yolk batter to lighten it.
- Gently fold in the remaining egg whites in two additions until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the ungreased chiffon cake pan, not more than ¾ full.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the pan and cool completely upside down for at least one to two hours.
- Once cooled, run a thin knife or spatula around the edges to loosen the cake. Release and invert onto a serving plate.