Hey there, it’s Anne Carter from Beyond the Bayou blog, and today I’m thrilled to share a recipe that’s close to my heart Chiffon Cake Recipe. This traditional chiffon cake is airy and delicate. It is as fluffy as a sponge cake and as rich as a butter cake. See how simple it is to make this amazing cake that is suitable for any celebration.
I recently made this for a family function with Austin Carter. I hold the charge to make this recipe and Austin was obligated to make Bratwurst Burger and Dirty Rice. This recipe took me less than 40 minutes. It has a fantastic cloudlike texture that will melt in your mouth.
This chiffon cake recipe is sure to delight your taste buds and impress your friends and family. Get ready to embark on a delightful culinary journey with me as we dive into the wonderful world of chiffon cake together!
Why This Recipe Is so Great?
- No Waste, All Taste: Have you ever found yourself wondering what to do with leftover egg yolks? Say goodbye to that problem! This recipe uses an equal number of egg whites and yolks, so you use them all up without any waste. Plus, it’s super versatile – I’ve kept it simple with vanilla flavoring, but feel free to jazz it up with some lemon zest or a hint of almond extract.
- Pantry Staples Galore: You won’t need to make a special trip to the store for fancy ingredients. Everything you need for this recipe is probably sitting in your pantry right now. It’s all about convenience!
- Easy Peasy Method: Forget complicated steps and multiple bowls. With this recipe, it’s a breeze. You mix all the dry ingredients and wet ingredients (except for the egg whites) in one bowl. Then, whip up your meringue and egg yolk batter using the same beaters. Easy cleanup, easy baking!
Try More Cake Recipe!
Light and Fluffy Chiffon Cake Recipe
Discover how to create a light and airy vanilla chiffon cake by using this straightforward, user-friendly recipe! Packed with professional advice on how to make the ideal chiffon cake—one that is light, fluffy, and soft—without deflating or shrinking.
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Calories: 233kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk
- Cooling Rack
- Knife
- Toothpick
Ingredients
- 1 ½ cups cake flour
- 1 ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Wet Ingredients
- 6 large egg yolks
- 6 large egg whites
- ⅓ cup vegetable oil
- ¼ cup water
- 1 teaspoon vanilla bean paste
Instructions
- Preheat your oven to 355°F.
- In a large bowl, mix egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar.
- Sift cake flour and baking powder into the mixture in three batches, folding gently after each addition.
- In another bowl, beat egg whites and cream of tartar until firm peaks form, gradually adding the remaining sugar.
- Gently fold half of the beaten egg whites into the yolk mixture, then fold in the remaining half.
- Spray an ungreased chiffon cake pan with water and pour the batter, filling up to 75%.
- Bake for 25 to 35 minutes until golden brown and a toothpick comes out clean.
- Immediately invert the pan to cool, using a damp towel to speed up the process.
- Once cooled, carefully remove the cake from the pan and dust with powdered sugar.
- Slice and enjoy your fluffy chiffon cake!
Notes
- Checking for Firm Peaks: When you’re whipping up those egg whites, you want them to reach “firm peaks.” Here’s a trick: lift your whisk and turn it upside down. The peaks should stand tall, but the tips should droop slightly. If they start to look grainy, you’ve gone too far – stop right there.
- Baking Times: I used a specific pan size for this recipe, but oven temperatures can vary. So, keep an eye on your cake and adjust the baking time as needed. You want it to be golden brown on top and a toothpick inserted in the center should come out clean.
- The Flip and Cool Down: Once your cake is out of the oven, it’s time for a little magic trick. Flip the pan upside down and let it cool. This step is crucial because it helps the chiffon cake keep its shape and prevents it from collapsing. Nobody wants a sad, deflated cake, right? This cooling process ensures your cake stays light and fluffy.
- Choosing the Right Pan: For the perfect chiffon cake, go for a tubed aluminum chiffon pan with a removable base. Avoid pans with non-stick coatings – they can mess with how your cake rises. Stick with the classic aluminum for the best results.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 130mg | Potassium: 106mg | Fiber: 1g | Sugar: 23g | Vitamin A: 123IU | Calcium: 29mg | Iron: 1mg
Time for The Tips!
- Sift, Sift, Sift: Don’t skip the sifting step for your dry ingredients. It might sound extra, but trust me, it’s what makes your cake super fluffy. Sifting not only adds air but also gets rid of any pesky lumps.
- Weigh it Right: If you have a kitchen scale, use it to measure your flour accurately. No scale? No problem! Grab a spoon, fluff up your flour, then gently spoon it into your measuring cup and level it off with a knife. This trick ensures you don’t pack in too much flour.
- Mix with Care: Don’t go overboard with the mixing. You don’t want to turn your tender cake into a workout for your jaw. Over-mixing can make your cake tough and dry, and nobody wants that.
- Egg Wisdom: Cold eggs are easier to separate, but room-temperature whites whip up like a dream. So, if you’ve got the time, separate your eggs in advance and let those whites chill out a bit.
- Get Creative with Garnish: Not a fan of powdered sugar? No worries! Plop some whipped cream and berries on top for a fresh and fruity twist.