A Classic Chiffon Cake is light, airy, and moist with a subtle sweetness. It’s a wonderful cake that has the texture of a sponge cake but the richness of an oil-based cake, making it a perfect dessert for almost any occasion. Here’s a simple and reliable recipe for a classic chiffon cake:
Classic Chiffon Cake Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated (you’ll use both the yolks and the whites)
- 3/4 cup water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (163°C). Prepare a 10-inch tube pan (also known as an angel food cake pan), but do not grease the pan. The batter needs to cling to the sides of the pan to rise properly.
- Mix dry ingredients:
- In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
- Mix wet ingredients:
- In a separate bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth and well-combined.
- Combine wet and dry ingredients:
- Gradually add the wet ingredients into the sifted dry ingredients. Whisk until smooth and well incorporated. The batter will be thick.
- Whisk the egg whites:
- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. The egg whites should be glossy and hold their shape.
- Fold the egg whites into the batter:
- Gently fold the beaten egg whites into the batter in three additions. Start by adding one-third of the egg whites to lighten the batter, then carefully fold in the remaining egg whites until fully incorporated. Be sure not to deflate the batter.
- Bake the cake:
- Pour the batter into the ungreased tube pan. Use a spatula to even out the top.
- Bake for 55-65 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake will rise high and have a soft, airy texture.
- Cool the cake:
- Once the cake is done baking, invert the pan onto a cooling rack (if your pan has feet, you can set it upside down on a surface; otherwise, you can use a bottle to help it stay upside down).
- Let the cake cool completely in the pan, about 1-2 hours, before removing it.
- Remove the cake from the pan:
- Once the cake has cooled, use a butter knife to gently loosen the edges of the cake from the pan. Then, carefully remove the cake from the pan by running the knife around the sides and lifting it out.
- Serve:
- You can serve the chiffon cake plain, or dust it with powdered sugar, top it with whipped cream, or pair it with fresh berries for extra flavor.
Tips:
- Flavor variations: You can add different extracts to customize the flavor, such as almond, lemon, or orange zest. For a chocolate chiffon cake, you can sift in cocoa powder with the dry ingredients.
- Storage: Chiffon cake stays moist for several days and can be stored in an airtight container at room temperature. It also freezes well for up to 2 months.
This Classic Chiffon Cake is light, airy, and perfect for any occasion. Its delicate texture and subtle flavor make it an excellent base for frostings or fruit toppings, but it’s just as delightful on its own. Enjoy! Would you like any frosting suggestions or variations for this cake?