Recipes
Chiffon Cake
Make a chiffon cake today to enjoy for breakfast or with your afternoon coffee!
Ingredients
- •2 cups sifted all-purpose flour
- •1 ½ cups granulated sugar
- •½ teaspoon salt
- •1 tablespoon baking powder
- •7 eggs (whites and yolks separated)
- •¾ cup lukewarm water
- •1 teaspoon vanilla essence
- •½ cup vegetable oil
- •½ teaspoon cream of tartar
Instructions
- 1
Preheat the oven to 170°C.
- 2
Do not grease the pan, as the cake needs to cling to the sides to rise properly.
- 3
In a large bowl, sift together the flour, sugar, baking powder, and salt.
- 4
Mix well.
- 5
In another bowl, whisk the egg yolks, water, oil, and vanilla essence until smooth.
- 6
Add this mixture to the dry ingredients and mix until you have a smooth batter.
- 7
In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- 8
Gently fold the beaten egg whites into the batter in three additions, using upward folding motions to avoid deflating them.
- 9
Pour the batter into a tube pan (a ring-shaped pudding mold or a chiffon cake pan) and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- 10
As soon as you remove the cake from the oven, turn the pan upside down and let the cake cool completely before removing it from the pan. This helps keep the cake light and airy.