Ingredients with Measurements:
- 2 1/4 cups cake 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
- 2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Mixing bowls
- Sifter
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until fully combined.
7. Pour the batter into an ungreased 10-inch tube pan.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and invert the pan onto a cooling rack. Let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 260
Fat: 10g
Carbohydrates: 38g
Protein: 5g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with canola oil or melted butter.
- Granulated sugar can be substituted with caster sugar or brown sugar.
Variations:
- Lemon Chiffon Cake: Substitute the vanilla extract with lemon extract and add 1 tablespoon of lemon zest to the batter.
- Chocolate Chiffon Cake: Substitute 1/4 cup of the cake flour with unsweetened cocoa powder.
Tips and tricks:
- Make sure to use an ungreased tube pan to allow the cake to rise properly.
- When folding in the egg whites, use a rubber spatula and gently fold until fully combined.
- 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:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a scoop of 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 with a toothpick before removing it from the oven.
- If the cake is too dry, it may have been overcooked. Reduce the cooking time by a few minutes next time.
Food safety advice:
Make sure to use fresh eggs and wash your hands and utensils thoroughly before handling them.
Food history:
Chiffon cake was invented in the 1920s by Harry Baker, a California baker. It became popular in the 1940s and 1950s and is known for its light and airy texture.
Flavor profiles:
Vanilla Chiffon Cake has a light and fluffy texture with a sweet vanilla flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A