LIGHT AS AIR CHIFFON CAKE
Taken from the King Arthur flour website, I made the chocolate version for my boyfriend's birthday and everyone loved it. To make the chocolate version, replace 1/4 cup of flour with 1/3-1/2 cup of dutch process cocoa.
Provided by GothicGranola
Categories Dessert
Time 1h30m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly.
- In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside.
- Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand.
- Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended.
- Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans.
- Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350.
- NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even.
- It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully.
- Cool the cake upside down for 1/2 hour before removing it from the pan.
- If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube.
- NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.
Nutrition Facts : Calories 247.5, Fat 10.2, SaturatedFat 2, Cholesterol 100.4, Sodium 215.9, Carbohydrate 33.8, Fiber 0.5, Sugar 20.3, Protein 5.1
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Zahidimran Zahidimran
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adenike anthonia
[email protected]This cake is so good, I could eat it every day.
Jan Sher
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great.
Raees Suliman
[email protected]This cake is perfect for any occasion. It's simple to make, but it looks and tastes like it came from a bakery.
Hellena Kishan
[email protected]I made this cake for my family, and they all loved it. Even my picky kids ate it all up.
Madeline Vu
[email protected]The flavor of this cake is amazing. It's not too sweet, and the lemon flavor is perfect.
Omor Ali
[email protected]This cake is so light and airy, it's like eating a cloud.
Karan Dangi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cake was absolutely delicious.
ISMIAL Hossain
[email protected]This cake was a huge hit at my party! Everyone loved it.
Rai Hasnain
[email protected]I've made this cake several times now, and it always turns out amazing. It's my go-to recipe for special occasions.
Hassini BWT
[email protected]This chiffon cake was a dream to make! It was so light and fluffy, and the flavor was amazing. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.