Description
A light and airy dessert known for its delicate texture and rich vanilla flavor, perfect for celebrations.
Ingredients
Scale
- 1 cup (120 g) cake flour
- 1 teaspoon (4 g) baking powder
- 6 large eggs (whites and yolks separated, room temperature)
- 1/2 teaspoon (1 g) cream of tartar
- 3/4 cup (150 g) sugar, divided
- 1/4 teaspoon (1 g) salt
- 2 tablespoons (30 g) milk
- 1 teaspoon (5 g) vanilla extract
- 1/3 cup (70 g) vegetable oil
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, sift together the cake flour, baking powder, and salt.
- In another bowl, beat the egg yolks with 1/2 cup sugar until thick.
- Gradually add the milk, vegetable oil, and vanilla extract, mixing well.
- Fold the dry ingredients into the wet mixture until combined.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into an ungreased chiffon cake pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Invert the pan immediately upon removal from the oven and allow to cool before removing from the pan.
Notes
For a different flavor, consider adding citrus zest or almond extract instead of vanilla.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: vanilla cake, chiffon cake, dessert recipe, baking, light cake