Chiffon Cake

Name: Chiffon Cake
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: European
Ingredients: 7 large eggs, separated, at room temperature*; 1/2 teaspoon cream of tartar; 1 1/2 cups (298g) sugar, divided; 2 cups (240g) All-Purpose Flour; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup (99g) vegetable oil; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract or other flavor of your choice; 3/4 cup (170g) milk, at room temperature

8 steps

Prep:1h 20minCook:1h

A very light, fluffy cake similar to angel's food cake! Highly recommend whipping the egg whites in a metal bowl, and definitely not a plastic one. Plastic often contains fatty residue even when washed which can prevent egg whites from whipping properly, so stainless steel is your best bet. You may want to place the cake pans on a baking sheet in case there's any spillover, since the cake rises quite high.

Updated at: Thu, 17 Aug 2023 03:57:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories177.3 kcal (9%)

Total Fat7 g (10%)

Carbs24.8 g (10%)

Sugars15.4 g (17%)

Protein3.7 g (7%)

Sodium176.7 mg (9%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

7eggs

large, separated, at room temperature

½ teaspooncream of tartar

298gsugar

divided

240gall-purpose flour

2 ½ teaspoonsbaking powder

¾ teaspoonsalt

½ cupvegetable oil

2 teaspoonsvanilla extract

½ teaspoonalmond extract

or other flavor of your choice

¾ cupmilk

at room temperature

Instructions

Step 1

Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan.

Step 2

In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy. Set aside.

Step 3

In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt.

Step 4

In a large mixing bowl using a whisk attachment, beat the oil, reserved egg yolks, and extracts until pale yellow. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes.

Step 5

Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.

Step 6

Pour the batter into the prepared pan. Bake for 50 minutes without opening the oven; the cake will rise high above the pan then settle back almost even as it continues to bake.

Step 7

Increase the oven temperature to 350°F and bake for 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound.

Step 8

Remove from the oven and invert the tube pan over the neck of a wine bottle for 30 minutes. After 30 minutes, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan. Turn the cake out onto a serving plate to finish cooling completely.

View on King Arthur Baking

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