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–+ servings

Chiffon Cake

A light and airy chiffon cake that combines the richness of butter cake with the fluffiness of sponge cake, perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: chiffon cake, dessert, baking, light cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 200kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 7 large eggs separated
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  • Preheat your oven to 325°F (160°C).
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • Add the egg yolks, vegetable oil, water, vanilla extract, and lemon juice. Mix until smooth.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Gradually add sugar to the egg whites and continue beating until stiff peaks form.
  • Gently fold a third of the egg whites into the egg yolk mixture to lighten it.
  • Carefully fold in the remaining egg whites until fully combined.
  • Pour the batter into an ungreased tube pan.
  • Bake for 50-60 minutes or until a toothpick comes out clean.
  • Once baked, invert the pan to cool completely before removing the cake.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g