Summary
Chiffon cake is a delightful hybrid between a butter cake and a sponge cake, known for its soft, airy texture and rich flavor. This cake achieves its cloud-like structure through whipped egg whites and a touch of oil, making it moist yet light. Perfect for celebrations or a casual afternoon treat, this ultimate chiffon cake will become your go-to recipe for a show-stopping dessert.
Courses: Dessert, Tea-Time Treat
Cuisine: American, Asian Fusion
Ingredients
For the Cake:
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2 1/4 cups cake flour
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1 1/2 cups granulated sugar (divided)
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1 tbsp baking powder
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1/2 tsp salt
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7 large eggs (separated)
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3/4 cup water
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1/2 cup vegetable oil
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1 tbsp vanilla extract
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1/2 tsp cream of tartar
Optional Glaze or Toppings:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice or milk
- Fresh berries or edible flowers
Equipment
- 10-inch tube pan (un-greased)
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Sifter
- Wire rack for cooling
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