Description
A light, airy, and moist chiffon cake that’s perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 50g cake flour
- 30g vegetable oil (or corn oil)
- 30g milk (or any non-dairy milk)
- 45g sugar
- ½ tsp vanilla extract (optional)
- ½ tsp lemon juice (optional)
Instructions
- Separate the eggs: Start by separating the egg yolks and whites.
- Prepare the flour mixture: In a large bowl, mix the cake flour with the vegetable oil until smooth.
- Combine ingredients: Add the egg yolks, milk, and vanilla extract to the flour mixture and whisk until smooth.
- Preheat the oven: Set your oven to 300°F (150°C).
- Whip the egg whites: Add lemon juice and 15g of sugar, whip until bubbles form.
- Add more sugar: Gradually add another 15g of sugar and whip for an additional 2 minutes.
- Whip to medium peaks: Add the remaining sugar and whip until medium peaks form.
- Fold the mixtures: Gently fold ⅓ of the whipped egg whites into the yolk mixture and then fold back into the remaining egg whites.
- Pour into the cake pan: Pour the batter into a prepared cake pan.
- Bake the cake: Bake at 300°F (150°C) for 20 minutes, then remove foil and bake for an additional 35 minutes.
- Cool the cake: Flip the cake upside down to cool completely on a wire rack.
- Unmold the cake: Insert a knife between the cake and the sides of the pan to release it onto a serving plate.
Notes
Use fresh eggs and allow all ingredients to reach room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: chiffon cake, dessert, baking