Chiffon Cake

I made this cake, a few days ago. I must say it turned out delicious! It lasted only 1 day. Yes, 1 day that’s how perfectly good and fluffy it is. I have searched long for a recipe, especially one I can use to make birthday cakes, this recipe is perfect for any occasion.

My mom loves cream cake, if I could I would make her one or post one to her if I could, but the distance don’t allow it at the moment.

If you are searching for the perfect cake, here it is. Enjoy!

Ingredients:
2 Cups Cake Flour
1 and 1/2 Cups White Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1/2 Cup Vegetable Oil
7 Large Egg Yolks at room temperature
3/4 Cup Cold Water
2 Teaspoons Vanilla Essence
1 Teaspoon Lemon Essence
7 Large Egg Whites at room temperature
1/2 Teaspoon Cream of Tartar
Cream for the topping and filling or buttercream and some pieces of fruit

Method:
Preheat oven to 165 Degrees C. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.

Measure flour, sugar, baking powder and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla and lemon flavoring to the well in the order that is given. Set aside. Don’t beat.

In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks form. Set aside.

Using a stand mixer, beat the egg yolk batter until smooth and light. Add in a 1/3 of the whipped egg whites to the batter, slowly folding in using a whisk. Add the rest of the whipped egg whites into the batter and fold using a whisk. Do not stir. Pour batter into angel food tube pan.

Bake for 55 minutes. Increase heat to 175 degrees C, and bake 10 to 15 minutes until done. Invert pan until cool.

After the cake have cooled completely, decorate with some whipped cream and top with some fruit. You can also decorate the cake with buttercream icing.

Recipe by All Recipes.

Sidenote: I read online that folding egg whites in using a whisk, makes more air bubbles than a spatula. I made the recipe more reader friendly. I added whipped cream instead of buttercream and it was yum! Feel free to add any icing or topping, you can even make it in a normal cake pan as well. I prepared the tube pan and was still fluffy. Out of this recipe I got out a big chiffon cake and a 2nd smaller one.

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