Soft & Fluffy Chiffon Cake

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Description:
Soft & Fluffy Chiffon Cake is a light-as-air sponge cake with a moist and tender crumb, thanks to a unique blend of whipped egg whites and oil. With its delicate sweetness and pillowy texture, it’s a versatile base for layered cakes, fruit toppings, or simply served with a dusting of powdered sugar.

Origin:
Chiffon cake originated in the United States in the 1920s, invented by baker Harry Baker in Los Angeles. It became a sensation when the recipe was shared with General Mills in the 1940s. It’s a cross between a butter cake and a sponge cake, combining richness and lightness in one iconic dessert.

Ingredients Quantity:

  • 1 cup (120g) cake flour (or sifted all-purpose flour)
  • 3/4 cup (150g) granulated sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) vegetable oil
  • 3 large egg yolks
  • 1/3 cup (80ml) water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 4 large egg whites
  • Optional: zest of 1 lemon or orange for added flavor

Ingredients Optional:

  • 1/4 teaspoon almond extract (for a nutty hint)
  • 1 tablespoon citrus juice (replaces some of the water for added tang)
  • Powdered sugar (for dusting)
  • Fresh fruit and whipped cream (for serving)

Instruction:

  1. Preheat your oven to 325°F (160°C). Do not grease the pan (this helps the cake rise).
  2. In a large bowl, sift together flour, 1/2 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk egg yolks, oil, water, vanilla extract, and citrus zest until smooth. Add to the dry ingredients and mix until just combined.
  4. In another clean bowl, use an electric mixer to beat egg whites with cream of tartar until frothy. Gradually add the remaining 1/4 cup sugar and beat to stiff peaks.
  5. Gently fold the egg whites into the batter in 3 additions, being careful not to deflate the mixture.
  6. Pour batter into an ungreased 8 or 9-inch tube pan.
  7. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
  8. Immediately invert the pan and let the cake cool upside down to maintain volume.
  9. Once fully cooled, run a knife around the edges to release the cake.
  10. Dust with powdered sugar or serve with fruit and whipped cream as desired.

Tips for Success:

  • Separate eggs while cold, but bring them to room temperature before whipping for better volume.
  • Use a clean, grease-free bowl and beaters for whipping egg whites.
  • Fold gently to avoid collapsing the airy texture.
  • Cool completely upside down to prevent sinking.
  • Use a chiffon or angel food cake pan (with feet) for best results.

Recommendation:
Serving Ideas:

  • Serve plain with powdered sugar for tea time.
  • Pair with berries and whipped cream for a light dessert.
  • Use as a base for layered cakes or trifles.

Flavors to Try:

  • Lemon chiffon (add lemon juice/zest)
  • Chocolate chiffon (replace some flour with cocoa powder)
  • Matcha chiffon (add 1 tbsp matcha powder)

Nutrition (per slice, based on 10 slices):

  • Calories: ~160 kcal
  • Carbohydrates: 22g
  • Protein: 4g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 55mg
  • Sodium: 100mg
  • Sugar: 13g
  • Fiber: 0g

Let me know if you’d like a flavored version (like matcha, chocolate, or lemon), or instructions for making it gluten-free or in cupcake form!

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