Chiffon cake is a wonderfully airy and soft cake, often described as a hybrid between a sponge cake and a butter cake. It’s made with oil instead of butter, giving it a moist texture and light crumb. The egg whites are whipped to give it volume, resulting in a cake that’s delicate yet stable. This recipe is perfect for any occasion, from a light dessert after dinner to a celebratory treat for special events.
Ingredients
For the Cake:
2 ¼ cups (280g) cake flour (or all-purpose flour, sifted)
1 ½ cups (300g) granulated sugar, divided
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable oil
7 large eggs, separated
¾ cup water
1 teaspoon vanilla extract
½ teaspoon almond extract (optional for added flavor)
¼ teaspoon cream of tartar
For the Topping (Optional):
Powdered sugar for dusting
Whipped cream or fruit compote for serving
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Do not grease the pan, as the cake needs to cling to the sides to rise properly.
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