Airy Egg-Based Chiffon Cake
A classic and fluffy chiffon cake with a light and delicate texture, perfect for any occasion.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 10 servings
Full Ingredient List
- 1¾ cups cake flour (210g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 7 large egg yolks, room temperature
- ¾ cup cold water (180mL)
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large egg whites, room temperature
- ½ teaspoon cream of tartar
Chiffon Cake Base
Tools and Equipment
- Mixer
- Tube pan
- Wire rack
- Butter knife
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1¾ cups | Cake flour | Use cake flour for a lighter crumb | all-purpose flour with 2 tablespoons removed and replaced with cornstarch |
| 1¼ cups | Granulated sugar | cane sugar | |
| 1 tablespoon | Baking powder | Ensure freshness | |
| ¾ teaspoon | Salt | ||
| 7 large, room temperature | Egg yolks | Separate from egg whites | |
| ¾ cup (180mL) | Cold water | ||
| ½ cup (120mL) | Vegetable oil | canola oil, sunflower oil | |
| 2 teaspoons | Vanilla extract | ||
| 7 large, room temperature | Egg whites | Separate from yolks, whip to stiff peaks | |
| ½ teaspoon | Cream of tartar | Stabilizes egg whites | |
| for garnish, optional | Powdered sugar | whipped cream, berries |
Instructions
- Step 1: In a large bowl, sift together the flour, sugar, baking powder, and salt. (Tips: Sifting aerates the ingredients and removes lumps.)
- Step 2: In a medium bowl, whisk together egg yolks, water, oil, and vanilla extract until pale and frothy, about 30 seconds. (Tips: Ensure the mixture is well combined for even texture.)
- Step 3: Add egg yolk mixture to the flour mixture, whisking until well combined. (Tips: Make sure there are no lumps.)
- Step 4: In a stand mixer, beat egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. (Tips: Ensure the mixing bowl is dry before starting.)
- Step 5: Fold one-fourth of the egg whites into the flour mixture until just combined. Gently fold in the remaining egg whites. (Tips: Use a gentle turning motion to avoid deflating the egg whites.)
- Step 6: Spoon batter into an ungreased 10-inch tube pan. (Tips: Do not grease the pan to allow the cake to climb.)
- Step 7: Run a butter knife gently through the batter to release any potential air pockets. (Tips: This helps to ensure an even bake.)
- Step 8: Bake on the lowest rack for 1 hour. Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. (Tips: Inversion is crucial to prevent collapse.)
- Step 9: When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with powdered sugar if desired. (Tips: Use a dry knife to avoid tearing the cake.)
Additional Information
Notes: For best results, ensure all utensils are dry before whipping egg whites. Measure ingredients carefully to maintain cake consistency.