Fluffy Lemon Chiffon Cake Recipe Cookies & Cups from cookiesandcups.com
Description
Chiffon cake is a light and airy cake that is perfect for any occasion. It has a delicate texture and a moist crumb, making it a favorite of many. This recipe is the best chiffon cake recipe that you will ever try. It is easy to make and uses simple ingredients that you probably already have in your pantry.
Prep Time
15 minutes
Cook Time
45 minutes
Ingredient
- 1 1/2 cups cake flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup vegetable oil - 7 large egg yolks - 3/4 cup water - 2 teaspoons vanilla extract - 7 large egg whites - 1/2 teaspoon cream of tartar
Equipment
- 10-inch tube pan - Mixing bowls - Electric mixer - Rubber spatula
Method
1. Preheat the oven to 325°F. 2. In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. 3. Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth. 4. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. 5. Gently fold the egg whites into the egg yolk mixture until just combined. 6. Pour the batter into an ungreased 10-inch tube pan. 7. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. 8. Remove the cake from the oven and immediately turn the pan upside down onto a wire rack to cool completely. 9. Once the cake is cool, run a knife around the edges of the pan to loosen the cake and remove it from the pan.
Notes
- Do not grease the tube pan as the cake needs to cling to the sides of the pan to rise properly. - Make sure the egg whites are beaten until stiff peaks form. - Use cake flour for the best texture.
Yes, you can use a gluten-free flour blend in place of the cake flour.
Can I make this recipe dairy-free?
Yes, you can use a dairy-free milk in place of the water.
Can I use a different pan?
No, this recipe is specifically designed to be made in a tube pan.
Can I make this recipe ahead of time?
Yes, you can make the cake up to 2 days in advance and store it in an airtight container at room temperature.
Recipe Tips
- Make sure all of your ingredients are at room temperature before you begin. - Do not overmix the batter as this can cause the cake to be dense. - Make sure the tube pan is completely dry before using it. - When removing the cake from the pan, gently run a knife around the edges to release it.
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