Chiffon Cake

Total Time Prep: 20 min. + standing Bake: 45 min. + cooling
Yield 16 servings
Test Kitchen Approved
This chiffon cake is a dream dessert with its delicate, fluffy texture and vanilla-forward flavor. Bake and serve it for any occasion, from birthdays to dessert after Sunday dinner.

Ingredients

  • 6 large eggs, room temperature, divided
  • 2 cups cake flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 cup confectioners' sugar
  • 2 cups mixed fresh berries

Directions

  1. Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour, sugar, salt and baking soda together twice; set aside.
  2. In a separate bowl, mix egg yolks, water, oil and vanilla extract; beat on medium speed until light and foamy. Gradually add sifted dry ingredients to bowl until just combined.
  3. Add cream of tartar to egg whites; beat on high speed until stiff peaks form. Gently fold into batter until well incorporated.
  4. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack until top springs back when lightly touched, 45-50 minutes. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.
  5. Sprinkle with powdered sugar and serve with fresh berries.

Nutrition Facts

1 slice: 241 calories, 9g fat (1g saturated fat), 70mg cholesterol, 215mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.

Chiffon cake folds whipped egg whites into its batter and utilizes oil to create a light, airy, moist texture. Mildly sweet with notes of vanilla, it's a simple yet elegant dessert for any occasion. —Taste Recipes Test Kitchen
Recipe Creator

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