Ingredients for Light As Air Chiffon Cake
- 6 large eggs, separated
- 1/2 teaspoon cream of tartar
- 2 1/2 cups granulated sugar
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- milk
- 1 teaspoon vanilla extract
- almond extract
- 3/4 cup cold water
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How to Make Light As Air Chiffon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan; dust with flour, tapping out excess.
- In a large bowl, whisk together the cake flour, sugar, cocoa powder, and baking powder.
- In a separate bowl, whisk together the eggs and egg yolks until light and fluffy (about 5-7 minutes).
- Gradually whisk in the sugar until completely incorporated.
- In a third bowl, gently whisk together the oil, water, and vanilla extract.
- Add the dry ingredients to the egg mixture, gently folding until just combined. Do not overmix.
- Slowly add the wet ingredients to the batter, folding until combined. Do not overmix; some lumps are okay.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the pan immediately onto a wire rack and let the cake cool completely upside down before removing from the pan. This prevents the cake from collapsing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
81g
Fat
9g
Carbs
11g
