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Chiffon Cake

southern.chef's picture
Chiffon Cake has a fine taste. Chiffon Cake gets its desired taste from flour mixed with eggs and flavored with vanilla extract. Chiffon Cake is love by many across the globe.
  All purpose flour 1 Cup (16 tbs), sifted
  Water 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs), divided
  Vanilla extract 1 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Eggs 4 , separated

Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
Make a well in center; add oil, egg yolks, water, and vanilla.
Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325° for 1 hour or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove from pan.

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1 Comment

Turtle's picture
as a beginner i think this is perfect for me but my problem is that my has no temperature scale.
Chiffon Cake Recipe