Chiffon Cake
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar!
Ingredients
- ▢1¾ cups cake flour (210g)
- ▢1¼ cups granulated sugar (250g)
- ▢1 tablespoon baking powder
- ▢¾ teaspoon salt
- ▢7 large egg yolks room temperature
- ▢¾ cup cold water 180mL
- ▢½ cup vegetable oil (120mL)▢2 teaspoons vanilla extract
- ▢7 large eggs whites room temperature
- ▢½ teaspoon cream of
- tartar
Bake on the lowest rack for 1 hour or until a wooden pick inserted in the center comes out clean. (Take should spring back when gently poked with your finger.) Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
