Easy Chiffon Cake Recipe

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This easy chiffon cake recipe is among our family favorite cakes. It can be made into a variety of flavors and endless ways to top and decorate. But we love it just as it is, plain and simple. From our family kitchen to yours, we hope you enjoy every pieces of this wonderful cake.

INGREDIENTS

• 440 grams cake flour shifted (4 cups)
• 2 grams of salt (1/2 teaspoon)
• 300 grams granulated sugar (1 1/2 cups)
• 4 grams baking powder (1 tablespoon)
• 120 grams oil (1/2 cup)
• 140 grams egg yolks (7 eggs)

• 180 grams water (3/4 cup)
• 2 grams cream of tartar (1/2 teaspoon)
• 6 grams vanilla extract (1 1/2 teaspoon)
• 280 grams egg whites (7 eggs)

• Preheat your oven to 325 F (165C).
• Add the flour, baking powder, salt and sugar and mix together for about a minute.
• Add to flour mixture the oil, water, egg yolks and vanilla extract and beat with a hand mixer until batter is smooth. You can also use a stand mixer, use a paddle attachment and mix the batter 2 minutes on ow speed then 4 minutes on medium speed or until batter is smooth and glossy. Set this batter aside.
• In a separate clean dried bowl add the egg whites and beat the eggs until foamy, add the cream of tartar and beat until stiff peak. large mixing bowl, beat egg whites and cream of tartar until very stiff.
• Set aside.
• Add dollops of the batter onto the meringue and fold together using a spatula just until well combined.
• Pour batter into cake tube pan (bundt Pan) or special angel food cake mold and bake for 50 minutes then increase oven temperature by 10 degrees (335F) and bake for addition 10 minutes or until nice golden color.
• Remove cake from oven and cool upside down for 30 minutes.
• Slowly release cake pan from cake. Flip cake onto other plate and serve.

Easy Chiffon Cake Recipe

This easy chiffon cake recipe is among our family favorite cakes. It can be made into a variety of flavors and endless ways to top and decorate. But we love it just as it is, plain and simple. From our family kitchen to yours, we hope you enjoy every pieces of this wonderful cake.

5 from 15 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 4 people

Ingredients

  

• 440 grams cake flour shifted 2 cups
• 2 grams of salt 1/2 teaspoon
• 300 grams granulated sugar 1 1/2 cups
• 4 grams baking powder 1 tablespoon
• 120 grams oil 1/2 cup
• 140 grams egg yolks 7 eggs
• 180 grams water 3/4 cup
• 2 grams cream of tartar 1/2 teaspoon
• 6 grams vanilla extract 1 1/2 teaspoon
• 280 grams egg whites (7 eggs

Instructions

 

• Preheat your oven to 325 F (165C).
• Add the flour, baking powder, salt and sugar and mix together for about a minute.
• Add to flour mixture the oil, water, egg yolks and vanilla extract and beat with a hand mixer until batter is smooth. You can also use a stand mixer, use a paddle attachment and mix the batter 2 minutes on ow speed then 4 minutes on medium speed or until batter is smooth and glossy. Set this batter aside.
• In a separate clean dried bowl add the egg whites and beat the eggs until foamy, add the cream of tartar and beat until stiff peak. large mixing bowl, beat egg whites and cream of tartar until very stiff.
• Set aside.
• Add dollops of the batter onto the meringue and fold together using a spatula just until well combined.
• Pour batter into cake tube pan (bundt Pan) or special angel food cake mold and bake for 50 minutes then increase oven temperature by 10 degrees (335F) and bake for addition 10 minutes or until nice golden color.
• Remove cake from oven and cool upside down for 30 minutes.
• Slowly release cake pan from cake. Flip cake onto other plate and serve.

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