Chiffon Cake
Indulge in the delicate texture and rich flavor of chiffon cake, a beloved dessert that combines the best qualities of sponge and butter cakes. Its airy structure and moist crumb make it ideal for celebrations or an afternoon treat. With simple ingredients and straightforward steps, you’ll be able to create a stunning cake that not only tastes incredible but also looks beautiful on any dessert table.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup vegetable oil
- 7 large eggs, separated
- 1 cup water
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Servings and Cooking Time
This recipe serves 12 people. Preparation time is about 30 minutes, and cooking time is approximately 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 220 calories, 6g fat, 34g carbohydrates, and 4g protein. This is based on a standard slice of chiffon cake.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (163°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg yolks with oil, water, and vanilla until smooth.
- Pour the egg yolk mixture into the dry ingredients and mix until just combined.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in three additions.
- Pour the batter into an ungreased tube pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Invert the pan and cool the cake completely upside down.
- Once cooled, remove from the pan and frost as desired.
Alternative Ingredients
You can substitute all-purpose flour with cake flour for a lighter texture. Additionally, use coconut oil instead of vegetable oil for a subtle flavor change. For a dairy-free version, replace the eggs with a vegan egg substitute.
Serving and Pairings
Chiffon cake pairs beautifully with fresh fruit, whipped cream, or a light glaze. It can also be served with ice cream or used as a base for layered desserts.
Storage and Reheating
Store leftover chiffon cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Don’t grease the pan; it needs to cling to rise properly.
- Ensure egg whites are at room temperature for better volume.
- Fold gently to maintain the airiness of the batter.
- Check cake for doneness to avoid overbaking.
- Cool upside down to prevent collapsing.
Helpful Tips
- Use fresh ingredients for the best results.
- Measure flour correctly by spooning it into the cup.
- Experiment with flavors like lemon or almond extract.
- Top with seasonal fruits for a refreshing touch.
FAQs
What makes chiffon cake different from sponge cake?
Chiffon cake is lighter and moister than sponge cake due to the oil content and the use of beaten egg whites. It combines the richness of a butter cake with the lightness of a sponge cake.
Can I make chiffon cake in advance?
Yes, chiffon cake can be made ahead of time. It stays moist and flavorful for several days when stored properly. Just be sure to keep it covered.
What is the best way to frost a chiffon cake?
A light whipped cream frosting works best, as it complements the airy cake without overwhelming it. You can also use a simple glaze for a more elegant finish.
Why did my chiffon cake collapse?
Cake collapse can occur if the batter is overmixed, the oven temperature is too low, or the cake is not cooled upside down. Be sure to follow all steps carefully.
Can I add flavors to chiffon cake?
Absolutely! You can incorporate citrus zest, cocoa powder, or flavored extracts to create a variety of chiffon cakes tailored to your taste.
Conclusion
Chiffon cake is a delightful dessert that combines elegance with simplicity. Its light texture and versatility make it perfect for any occasion. Whether you serve it plain or adorned with toppings, it is sure to impress and satisfy your sweet cravings.
Chiffon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup vegetable oil
- 7 large eggs separated
- 1 cup water
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg yolks with oil, water, and vanilla until smooth.
- Pour the egg yolk mixture into the dry ingredients and mix until just combined.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in three additions.
- Pour the batter into an ungreased tube pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Invert the pan and cool the cake completely upside down.
- Once cooled, remove from the pan and frost as desired.
