Zutaten für Chiffon Cake
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Zubereitung von Chiffon Cake
- Preheat oven to 325°F (160°C).
- Sift 2 cups all-purpose flour once, then measure 2 cups. Sift again with 4 tsp baking powder.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, ½ tsp salt, and 1 tsp vanilla extract.
- Make a well in the center of the dry ingredients. Add 6 large egg yolks, ½ cup Mazola oil, ½ cup water, and the zest of 1 orange. Mix well using an electric mixer.
- In a clean, grease-free bowl, beat 6 large egg whites with 1 tsp cream of tartar until stiff, glossy peaks form.
- Gently fold the flour mixture into the egg whites in three additions, using a rubber or wooden spatula. Do not overmix; just until combined.
- Pour batter into an ungreased 10-inch tube pan or two 9-inch round layer cake pans.
- For tube pan: Bake at 325°F (160°C) for 70-75 minutes. For layer pans: Bake at 350°F (175°C) for 45-50 minutes.
- Invert the pan immediately upon removing from the oven; let the cake cool completely upside down before inverting again to serve.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
151g
Fat
13g
Carbs
21g
