Chiffon Cake
Indulge in the light and fluffy goodness of chiffon cake, a delightful dessert that combines the richness of butter with the lightness of whipped egg whites. Perfect for celebrations or a sweet treat after dinner.
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Servings: 12 servings
Calories: 210kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 cup water
- 7 large eggs separated
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar for dusting
- Fresh berries for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, sift together the flour, baking powder, and salt.
- In another bowl, whisk together the egg yolks, oil, water, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter, being careful not to deflate them.
- Pour the batter into an ungreased tube pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Invert the pan on a wire rack and let the cake cool completely.
- Once cool, remove the cake from the pan and dust with powdered sugar and berries.
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g