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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2026 Calories from Fat 675

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 13.5 g67.7%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1360.7 mg56.7%

Total Carbohydrates 301 g100.3%

Dietary Fiber 3.4 g13.6%

Sugars 202.3 g

Protein 38 g76.2%

Vitamin A 19.5% Vitamin C

Calcium 68% Iron 57.9%

*Based on a 2000 Calorie diet

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