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Chiffon Cake
Created by: Howcan Team
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 325 degrees F. Prepare a 10-inch tube pan by lightly greasing the bottom only.
- In a large bowl, sift together 2 1/4 cups of cake flour, 1 1/2 cups of sugar, baking powder, and salt.
- Make a well in the center and add the vegetable oil, egg yolks, cold water, and vanilla extract. Beat until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg white mixture into the batter until fully combined.
- Pour the batter into the prepared tube pan and smooth the top with a spatula.
- Bake for 50 minutes, or until the cake springs back when lightly touched.
- Invert the pan onto a wire rack and allow the cake to cool completely before removing from the pan.
- Serve and enjoy the light and airy chiffon cake!
Chiffon cake, a light and airy dessert, was invented in the late 1920s by Harry Baker, a California insurance agent and amateur baker. He kept the recipe a secret until he sold it to General Mills in 1947. This cake gained popularity for its unique texture and versatility. The secret to its fluffiness lies in the method of folding beaten egg whites into the batter. Chiffon cake is a staple in Asian bakeries, particularly in Japan and the Philippines, where it is often flavored with pandan or calamansi. To experience the best chiffon cake, visit renowned bakeries in these regions or try making it at home with precision in folding the egg whites.
70 min
12
220 calories
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