Description
As we savor the last morsel of this exquisite treat, let us celebrate the legacy of the original flavor chiffon cake and the joy it brings to our hearts and taste buds. May its allure continue to captivate and inspire future generations of bakers and food lovers, ensuring its place as a culinary classic for years to come.
Ingredients
Scale
- 6 large eggs, separated
- 1 cup cake flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Step 1:
- Preheat the oven to 325°F (160°C). Prepare an ungreased tube pan or chiffon cake pan.
- In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
- Set aside.
Step 2:
- In another mixing bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until well combined.
Step 3:
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth and no lumps remain.
Step 4:
- In a separate clean bowl, whip the egg whites until stiff peaks form.
- Gently fold a third of the whipped egg whites into the cake batter to lighten it.
Step 5:
- Carefully fold in the remaining egg whites until just combined. Be gentle to maintain the volume.
- Pour the batter into the ungreased pan and smooth the top with a spatula.
Step 6:
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and invert the pan onto a cooling rack to cool completely.
Step 7:
- Once cooled, run a knife around the edges of the pan to release the cake.
- Slice and serve the original flavor chiffon cake as is or with a dusting of powdered sugar on top.
Equipment
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Joseph Joseph Nest 100 Prep & Store Mixing Bowl Set
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- Have all ingredients at room temperature: Chiffon cakes require a lot of air incorporation to make them light and fluffy. To ensure that the eggs, butter, and other ingredients mix well, make sure they are at room temperature before starting. Take the eggs out of the fridge an hour or two ahead of time, and allow the butter to soften at room temperature before using it.
- Use cake flour: Chiffon cakes are known for their light and airy texture, which comes from using cake flour instead of all-purpose flour. Cake flour has less protein than all-purpose flour, which produces a more delicate crumb. You can also sift the cake flour to make sure it is light and airy before adding it to the batter.
- Proper folding technique: To ensure that the chiffon cake rises properly and has a light texture, it is crucial to incorporate the egg whites into the batter properly. Whip the egg whites to stiff peaks and then gently fold them into the batter with a spatula. Do not overmix the batter to avoid deflating the egg whites. Fold until you don’t see any streaks of egg whites or flour in the batter.
- Prep Time: 15minutes
- Cook Time: 45minutes
- Category: RECIPE