Here’s a classic Chiffon Cake recipe:
Chiffon Cake Recipe
Ingredients:
For the Cake:
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2 ½ cups all-purpose flour
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1 ½ cups granulated sugar
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1 tbsp baking powder
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½ tsp salt
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7 large eggs, separated
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¾ cup vegetable oil
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1 cup water
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1 tbsp vanilla extract
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1 tbsp lemon zest (optional, for a fresh flavor twist)
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¼ tsp cream of tartar
Instructions:
1. Preheat and Prep:
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Preheat your oven to 325°F (165°C).
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Prepare an angel food cake pan (tube pan) by not greasing it. The ungreased sides help the cake to rise and cling to the pan, giving it structure.
2. Dry Ingredients:
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In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Wet Ingredients:
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In a separate bowl, whisk together the egg yolks, vegetable oil, water, vanilla extract, and lemon zest (if using).
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Slowly add the wet ingredients to the dry ingredients and mix until smooth.
4. Whisk the Egg Whites:
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In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. This will help give the cake its signature light texture.
5. Combine:
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Gently fold the whipped egg whites into the batter in three additions. Start by adding about ⅓ of the egg whites and folding until just combined. Repeat with the remaining egg whites, being careful not to deflate the batter.
6. Bake:
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Pour the batter into the ungreased tube pan and smooth the top.
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Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, and the cake springs back when lightly touched.
7. Cool the Cake:
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Once baked, immediately invert the cake pan onto a bottle or onto a cooling rack to cool completely. This prevents the cake from collapsing as it cools.
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Let it cool in the pan for about 1-2 hours.
8. Remove from Pan:
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After the cake is completely cooled, carefully run a knife around the edges of the pan and gently lift it out. If you used a tube pan, you can also run the knife along the center tube.
9. Serve:
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Slice and serve plain or with a dusting of powdered sugar, whipped cream, or fresh fruit.
Optional Variations:
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Citrus Chiffon: Add a bit of lemon, lime, or orange zest to the batter for a citrusy twist.
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Chocolate Chiffon: Add cocoa powder (about ½ cup) to the dry ingredients and replace some of the water with milk to make a chocolate version.
Chiffon cake is incredibly light and versatile—enjoy it on its own or with your favorite frosting, whipped cream, or fruit toppings. Let me know how it turns out if you decide to make it!