- 2 cups cake flour*
- 1 + 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup water
- 7 large egg yolks
- 1/2 cup vegetable oil, can be non-virgin olive oil
- 1 tablespoon vanilla extract
- 7 egg whites (no yolk traces)
- 1/2 teaspoon cream of tartar
- Crème Chantilly, optional
- Fruit as desired, optional
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F. Sift together flour, 1 cup sugar, baking powder, and salt. Set aside.
- In a bowl large enough to hold all ingredients whisk water, egg yolks, oil, and vanilla extract. Whisk in dry sifted ingredients.
- In separate bowl whip egg whites and 1/2 cup sugar and cream of tartar to soft-medium peaks. Gently fold whipped meringue into above batter. Do not over fold to ensure a light and airy mixture.
- Gently transfer batter into a 9 or 10-inch ungreased tube pan. Place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger, about 60-70 minutes.
- Turn pan upside down and allow to cool.
- Run a knife around edges of pan to loosen cake. Place on a serving platter.
- If desired, serve with Crème Chantilly and fruit.
While similar to an Angel Food Cake in texture and appearance, a Chiffon Cake includes egg yolks and oil, resulting in a richer, moister, and more tender cake. Chiffon Cakes are usually leavened with whipped egg whites but may contain baking powder. The egg whites are whipped to soft peaks and folded into a mixture of yolks, sugar, oil, flour, and flavorings.
Like Angel Food Cakes, Chiffon Cakes are baked in an ungreased tube pan to allow the batter to cling to the sides of the pan as it rises. Chiffon Cake is a very light, tender cake with a delicate flavor. Popular flavor additions are lemon, orange, coffee, or tea.