Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, water, vanilla extract, and caramel sauce. Mix until smooth.
4. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. Gently fold the egg whites into the batter until no white streaks remain.
6. Pour the batter into an ungreased 10-inch tube pan.
7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and invert the pan onto a wire rack. Let cool completely.
9. Once cooled, run a knife around the edges of the pan and remove the cake.
10. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
325°F (160°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 14g
Saturated Fat: 2g
Cholesterol: 140mg
Sodium: 370mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or any neutral-flavored oil.
- Caramel sauce can be substituted with butterscotch or chocolate sauce.
Variations:
- Add chopped nuts or raisins to the batter for added texture.
- Top the cake with whipped cream and drizzle with more caramel sauce.
Tips and tricks:
- Make sure to use an ungreased tube pan to allow the cake to rise properly.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Let the cake cool completely before removing it from the pan to prevent it from collapsing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
- Dust the cake with powdered sugar for a simple presentation.
- Top the cake with fresh fruit or edible flowers for a more elegant presentation.
Garnishes:
- Whipped cream
- Caramel sauce
- Fresh fruit
- Edible flowers
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake collapses after removing it from the oven, it may not have been fully cooked. Make sure to check for doneness with a toothpick before removing it from the oven.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Chiffon cake was invented in the 1920s by Harry Baker, a California baker.
Flavor profiles:
- Sweet
- Caramel
- Light and airy
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Creamy, Caramelized, Light, Fluffy