Chiffon Cake All Recipes
Ingredients
For an 8-inch chiffon cake, you’ll need:
- 7 large egg whites
- 7 large egg yolks
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup cold water
- 1 2/3 cups cake flour
- 1 2/3 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
You’ll also need a 10-inch tube pan (angel food cake pan) with a removable bottom.
Instructions
To make this cake, begin by pre-heating your oven to 325°F. Grease the tube pan with cooking spray, and then dust it with flour. In a medium mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large mixer bowl, beat the egg yolks with the granulated sugar for two minutes, until the mixture is thick and pale yellow. With the mixer on low, slowly add the vegetable oil, water, and vanilla extract. Beat the mixture for an additional two minutes.
Add the sifted dry ingredients to the egg yolk mixture, and beat on low speed for two minutes. Scrape the sides and bottom of the bowl with a rubber spatula to make sure all of the ingredients are incorporated. Set the batter aside.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the egg yolk mixture, using a rubber spatula. Scrape the sides and bottom of the bowl with the spatula to ensure that all of the ingredients are incorporated. Pour the batter into the prepared tube pan.
Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is finished baking, remove it from the oven and invert it onto a bottle or cooling rack. Allow the cake to cool completely before removing it from the pan.
Nutrition
This chiffon cake is light, airy, and full of flavor. It's also relatively low in calories and fat, so it can fit into a healthy eating plan. According to the USDA, a one-ounce (28 grams) serving of chiffon cake contains:
- 110 calories
- 5 grams of fat
- 14 grams of carbohydrates
- 1 gram of protein
- 1 gram of dietary fiber
- 75 milligrams of sodium
- 20 milligrams of cholesterol
This cake is also a good source of vitamins A and C, and a good source of calcium and iron. It’s also naturally low in saturated fat, trans fat, and cholesterol.
Serving Suggestions
This chiffon cake is delicious on its own, but you can also top it with fresh berries and a dollop of whipped cream for a special treat. You can also use it to make trifles, parfaits, and other desserts. If you’re feeling creative, you can also use it as a base for a chocolate cake or a strawberry shortcake.
You can also add a layer of frosting or glaze to the cake. For a traditional glaze, you can mix together confectioners’ sugar and lemon juice (or orange juice, if you prefer). You can also use a chocolate ganache or cream cheese frosting to give the cake a more decadent feel.
Storing Chiffon Cake
Chiffon cake can be stored in an airtight container at room temperature for up to three days. If you’re planning to store the cake for longer than that, it’s best to wrap it tightly in plastic wrap and store it in the refrigerator for up to one week. You can also freeze the cake for up to three months.
To thaw the cake, simply wrap it in plastic wrap and place it in the refrigerator overnight. You can also place the cake in a 350°F oven for 10 minutes to thaw it quickly.
Conclusion
Chiffon cake is a classic dessert that’s light, airy, and full of flavor. It’s made with simple ingredients and comes together quickly. Plus, it’s relatively low in calories and fat, so it can fit into a healthy eating plan. Use it to make trifles, parfaits, and other desserts, or enjoy it on its own with a dollop of whipped cream. You can store the cake in the refrigerator for up to one week or in the freezer for up to three months.
Post a Comment for "Chiffon Cake All Recipes"