Ingredients:
For the Cake:
- 6 large eggs (separated)
- 200g all-purpose flour
- 200g granulated sugar (divided)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 120ml vegetable oil
- 120ml water (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
Optional Garnish:
- Powdered sugar
- Whipped cream
- Fresh fruit (e.g., berries or citrus slices)
Instructions:
Step 1: Prepare the Ingredients
- Preheat your oven to 170°C (340°F).
- Ensure all ingredients are at room temperature for the best results.
- Do not grease the cake pan; chiffon cakes need to cling to the sides of the pan to rise properly.
Step 2: Mix the Dry and Wet Ingredients
- In a large mixing bowl, sift together the flour, 100g of sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg yolks, vegetable oil, water, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Step 3: Whip the Egg Whites
- In a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining 100g of sugar while continuing to beat until stiff peaks form.
Step 4: Fold the Mixtures
- Gently fold one-third of the whipped egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites in two additions, ensuring not to deflate the mixture.
Step 5: Bake the Cake
- Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Invert the pan immediately after removing it from the oven and allow the cake to cool completely.
- Once cooled, run a knife around the edges to release the cake from the pan.
Step 6: Garnish and Serve
- Dust the cake with powdered sugar or top with whipped cream and fresh fruit for a decorative touch.
- Slice and serve as a standalone dessert or with a side of coffee or tea.
Nutritional Information (Per Slice, Based on 12 Slices):
- Calories: 200
- Protein: 4g
- Carbohydrates: 25g
- Sugar: 15g
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 50mg
- Sodium: 120mg
Tips for Success
- Room Temperature Ingredients: Room temperature eggs and water help create a smooth batter.
- Don’t Overmix: Be gentle when folding the egg whites to maintain the airy texture.
- Invert the Pan: Cooling the cake upside down prevents it from collapsing.
- Use the Right Pan: A tube pan is essential for even baking and proper rising.
- Instant Pot Angel Food Cake Recipe and Its Nutritional Information
- Mango Green Tea Lemonade Recipe and Its Nutritional Information
- Fabulous Italian Amaretti Recipe and Its Nutritional Information
- Cake Mix Chocolate Chip Christmas Cookies Recipe and Its Nutritional Information
- Sausage Hash Brown Breakfast Casserole Recipe and Its Nutritional Information