Classic Chiffon Cake Recipe

Classic Chiffon Cake Recipe

Introduction

Chiffon cake is a light, fluffy, and airy cake that is known for its moist texture and delicate crumb. It’s made by folding whipped egg whites into a batter made with flour, sugar, eggs, and oil, making it a unique hybrid between an angel food cake and a butter cake. The result is a cake that’s light as air yet rich in flavor, making it a perfect base for a variety of frostings or served on its own with a dusting of powdered sugar. This cake is ideal for any occasion, from birthdays to simple family dinners.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 7 large eggs, separated
• 1 tablespoon grated lemon zest (optional)
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• ¾ cup cold water
• ½ teaspoon cream of tartar

Instructions

1. Prepare the Oven and Pan
   Preheat the oven to 325°F (163°C). Do not grease the chiffon cake pan. The batter needs to cling to the sides of the pan to rise properly.
2. Mix the Dry Ingredients
   In a large bowl, sift together the flour, sugar, baking powder, and salt.
3. Prepare the Wet Ingredients
   In a separate bowl, combine the egg yolks, lemon zest (if using), vegetable oil, vanilla extract, and cold water. Whisk until smooth and well-combined.
4. Combine Wet and Dry Ingredients
   Add the wet mixture to the dry ingredients and whisk until smooth.
5. Whisk the Egg Whites
   In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. The egg whites should be glossy and firm.
6. Fold the Egg Whites into the Batter
   Gently fold the whipped egg whites into the batter in 3-4 additions. Be careful not to deflate the egg whites. Use a spatula to fold in the whites until there are no visible streaks of egg white.
7. Pour into the Pan and Bake
   Pour the batter into an ungreased chiffon cake pan (preferably a tube pan). Smooth the top with a spatula. Bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Cool the Cake
   Once baked, immediately invert the pan onto a cooling rack or a bottle. The cake must cool upside down to retain its height and fluffiness. Let the cake cool for at least 1 hour, or until it is completely cool to the touch.
9. Remove from the Pan
   Once the cake has cooled, gently run a knife around the edges to release it from the pan. Invert the pan and carefully remove the cake.
10. Serve
    Serve the chiffon cake plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit.

History of Chiffon Cake

The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned baker. He wanted to create a cake that was light, moist, and easy to make. After experimenting with several different techniques and ingredients, he finally perfected the chiffon cake. It gained popularity in the 1940s when Baker sold the recipe to General Mills, and it was introduced to the public under the Betty Crocker brand. Chiffon cakes became a hit because of their airy, spongy texture and their versatility in both flavor and decoration.

Benefits of This Recipe

• Light and Airy Texture: The addition of whipped egg whites gives this cake its signature light and fluffy texture.
• Low in Fat: Since this recipe uses oil instead of butter, it’s lower in saturated fat than traditional cakes.
• Versatile: Chiffon cake can be made in various flavors, such as lemon, orange, or chocolate, and it pairs well with many toppings.
• Moist and Tender: Despite its light texture, chiffon cake is surprisingly moist, making it a perfect treat for any occasion.

Nutrition (Per Serving)

Based on 12 servings:

• Calories: ~230
• Protein: 3g
• Fat: 10g
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 21g
• Sodium: 200mg

Conclusion

Classic Chiffon Cake is a delicate, light, and fluffy dessert that is perfect for any special occasion or just a simple treat. Its light texture combined with rich flavors makes it an irresistible choice for cake lovers everywhere. The recipe is versatile, allowing you to customize the flavor and toppings, making it the perfect base for your next cake creation.

Lovers of This Recipe

This recipe will be adored by anyone who enjoys light, airy cakes, especially those who prefer cakes that aren’t too rich or heavy. Lovers of angel food cake and sponge cake will find this chiffon cake to be a perfect alternative. It’s also ideal for those who enjoy making cakes with less fat and those who prefer a fluffy yet moist cake. It’s a great choice for cake lovers who want something simple but elegant for gatherings, birthdays, or family dinners.

Enjoy baking and sharing this delightful chiffon cake with friends and family!