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Slice of fluffy chiffon cake

Chiffon Cake

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5 from 16 reviews

Description

Experience a cloud-like texture and rich, tender crumb with this signature Chiffon Cake, elevated by a hint of almond and a luscious sour cream Chantilly. Its resilient yet melt-in-your-mouth quality makes it the ultimate centerpiece for any dessert table.

Ingredients

  • 7 large eggs, separated and brought to room temperature
  • 1/2 cup vegetable oil
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F and prepare a 10-inch tube pan, ensuring it remains completely ungreased so the batter can climb the sides.
  2. In a large clean bowl, beat the egg whites and cream of tartar until foamy, then slowly add 1/2 cup of sugar while continuing to beat until stiff, glossy peaks form.
  3. In a separate bowl, whisk together the remaining sugar, flour, baking powder, and salt.
  4. Using a mixer, beat the oil, egg yolks, vanilla, almond extract, and milk until the mixture is pale and aerated, then incorporate the dry ingredients in three parts.
  5. Gently fold the whipped egg whites into the yolk batter in thirds using a spatula, being careful to maintain the air bubbles until the mixture is uniform.
  6. Pour the batter into the tube pan and bake at 325°F for 50 minutes, then increase the temperature to 350°F for an additional 10 minutes until the top springs back.
  7. Immediately invert the pan over the neck of a wine bottle and let it hang upside down for 30 minutes to set the structure before removing from the pan.
  8. Whip the heavy cream, sour cream, sugar, and vanilla together to create the Chantilly cream and dollop over the cooled cake slices.

Notes

To ensure the most successful rise, wipe your mixing bowl with a bit of lemon juice before beating the egg whites to remove any trace of residual fat. When slicing the finished cake, use a serrated knife and a light sawing motion to keep the airy structure from being compressed.

  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/chiffon-cake/