Chiffon Cake
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, airy chiffon cake recipe featuring a light texture and rich flavor. Perfect for any celebration or afternoon treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 50 mins | 1 hour | 10 servings |
🔪 Key Equipment
- Mixing bowl
- Tube pan
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | Sifted |
| 1 1/2 cups | Sugar | |
| 3 tsp | Baking Powder | Abbreviated as BP |
| 1 tsp | Salt | |
| 1/2 cup | Oil | |
| 7 | Egg Yolks | Separated |
| 3/4 cup | Cold Water | |
| 2 tsp | Vanilla | |
| 1 | Flavouring | Optional additional flavoring |
| 7 | Egg Whites | Whip until stiff peaks form |
| 1/2 tsp | Cream of Tartar | Abbreviated as c. tartar |
Instructions
Step 1: Batter Preparation
- In a large mixing bowl, combine 2 cups flour, 1 1/2 cups sugar, 3 tsp baking powder, and 1 tsp salt.
- Add 1/2 cup oil, 7 egg yolks, 3/4 cup cold water, 2 tsp vanilla, and 1 flavouring.
- Mix thoroughly until smooth and well incorporated.
Step 2: Meringue & Baking
- In a separate bowl, whip 7 egg whites with 1/2 tsp cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the batter until no streaks remain.
- Pour into an ungreased tube pan and bake until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Store the baked chiffon cake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 1 month.
Original Recipe Scan
