Description
This Chiffon Cake is a soft, airy, and lightly sweetened cake made with oil and whipped egg whites, giving it a unique texture that’s a cross between a sponge and butter cake. It’s perfect on its own or topped with whipped cream and fresh fruits for a heavenly dessert.
Ingredients
Units
Scale
- Dry Ingredients:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 7 large egg yolks
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest (optional)
- Egg Whites:
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (165°C). Do not grease your tube pan.
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- In a separate bowl, whisk egg yolks, water, oil, vanilla, and lemon zest until smooth.
- Add wet ingredients to the flour mixture and mix until combined.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar and beat to stiff peaks.
- Gently fold egg whites into the batter in 3 additions, being careful not to deflate.
- Pour batter into an ungreased 10-inch tube pan. Smooth the top.
- Bake for 50–55 minutes or until a skewer inserted comes out clean.
- Invert pan immediately and cool completely upside down. Once cooled, run a knife around the edges to release.
Notes
- Do not grease the pan – the batter needs to cling to the sides to rise.
- Can be flavored with orange zest, matcha, or cocoa for variations.
- Serve with berries and whipped cream or a light glaze.
- Details
Nutrition
- Calories: ~210 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
