Chiffon Cake
A tall, airy sponge made with oil and stiffly beaten egg whites, baked in a tube pan and cooled upside down.
- Cook
- 1 hr 10 min
- Total
- 1 hr 10 min
- Makes
- 1 tube cake
From Allrecipes
Ingredients
- 240 g cake flour, sifted
- 300 g white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 7 large eggs, separated
- 235 ml cold water
- 118 ml vegetable oil
- 2 tsp vanilla extract
- 1 tsp lemon extract
- ½ tsp cream of tartar
Method
- Heat the oven to 165°C (325°F). Wash a 25 cm (10 inch) angel food tube pan in hot, soapy water so that it's completely free of grease, then dry it well.
- Sift the flour, sugar, baking powder and salt into a bowl and make a well in the middle. Add the egg yolks, water, oil, vanilla extract and lemon extract to the well, in that order. Don't mix yet.
- In a separate large bowl, beat the egg whites with the cream of tartar until very stiff.
- Using the same beaters, beat the yolk mixture until smooth and light. Pour it slowly over the egg whites and fold the two together gently with a rubber spatula, without stirring. Pour the batter into the tube pan.
- Bake for 55 minutes, then raise the oven to 175°C (350°F) and bake for 10–15 minutes more, until a toothpick pushed into the centre comes out clean.
- Turn the pan upside down onto a wire rack and leave the cake to cool completely before turning it out. Frost or decorate it as you like.
Photos
