Description
A light and airy dessert, perfect for any occasion, with a rich vanilla flavor.
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 bowl, sift together the cake flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks with 1/2 cup of sugar, milk, and vanilla until smooth.
- Add the vegetable oil and mix well. Then, incorporate the dry ingredients until just combined.
- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter in three additions.
- Pour the batter into an ungreased chiffon cake pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool upside down in the pan. Once cooled, remove from the pan and serve.
Notes
Store in an airtight container at room temperature for up to three days. Can be refrigerated or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg
Keywords: vanilla cake, chiffon cake, dessert recipe, light dessert