Chiffon cake

A Chiffon Cake is a light, airy cake that’s incredibly moist due to the combination of vegetable oil, eggs, and whipped egg whites. It’s a perfect dessert for any occasion, offering a delicate texture with a tender crumb. Here’s a classic recipe for you!

Ingredients (makes 1 10-inch cake)

For the Cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 7 large eggs, separated (use at room temperature)
• 3/4 cup water (or fruit juice like orange or lemon for added flavor)
• 1 tsp vanilla extract
• 1 tsp lemon juice (optional, for added tanginess)
• 1/2 tsp cream of tartar (optional, for stabilizing the egg whites)

For the Glaze (optional):

• 1 cup powdered sugar
• 2 tbsp milk or water
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Dry Ingredients

1. Preheat your oven to 325°F (163°C).
2. In a large bowl, sift together the flour, sugar, baking powder, and salt.

2. Prepare the Wet Ingredients

1. In another bowl, whisk together the vegetable oil, egg yolks, water (or fruit juice), vanilla extract, and lemon juice (if using) until smooth.

3. Combine Wet and Dry Ingredients

1. Add the wet ingredients to the dry ingredients and mix gently with a spatula or whisk until just combined. The batter will be thick but smooth.

4. Whip the Egg Whites

1. In a clean, grease-free bowl, beat the egg whites with the cream of tartar (if using) using an electric mixer on medium-high speed until soft peaks form.
2. Gradually add in 1/4 cup sugar, and continue to beat until stiff peaks form (but not dry).

5. Fold the Egg Whites into the Batter

1. Gently fold the beaten egg whites into the batter in three additions. Use a spatula to cut down through the middle, lift the batter, and fold it over itself to preserve the air in the egg whites.
2. Be gentle but thorough to ensure that the batter is well mixed without deflating the egg whites.

6. Bake the Cake

1. Pour the batter into an ungreased 10-inch tube pan (angel food cake pan). Do not grease the pan, as the batter needs to “climb” the sides of the pan to rise properly.
2. Smooth the top of the batter with a spatula.
3. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

7. Cool the Cake

1. As soon as the cake is done, remove it from the oven and invert the pan onto a cooling rack. (If your pan has little legs, place it upside down on the counter; if not, rest the pan on a bottle neck or a tall glass to allow air to circulate beneath the pan.)
2. Let the cake cool completely in the pan. This will help prevent the cake from collapsing.

8. Remove the Cake from the Pan

1. Once cooled, run a knife or small spatula around the edges and center tube of the pan to loosen the cake.
2. Gently lift the cake from the pan and place it on a serving plate.

9. Glaze and Serve (Optional)

1. If you want a glaze, whisk together powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth.
2. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Tips:

• Flavor Variations: You can replace the water with fruit juices (orange, lemon, lime) or add zest for extra flavor.
• Moisture: Make sure to cool the cake upside down to maintain its airy texture. The oil in the batter helps keep it moist.
• Storage: Chiffon cake stays moist for several days. Keep it covered at room temperature or in the fridge if you’re storing it for longer.

This Chiffon Cake is a beautiful, delicate dessert with a soft crumb and light texture. It’s perfect on its own or with fruit, whipped cream, or a drizzle of glaze. 🍰✨

If you’d like a more specific flavor version (like lemon or orange chiffon), I can give you the tweaks for that!