The chiffon cake is a special cake, typical of American cuisine, for which oil is used instead of butter, while ensuring a soft consistency; it is a delicious dessert that is also easy to prepare. There are endless variations, but this article describes the basic recipe.
Ingrediants
- 250 g of sifted flour
- 150 g of sugar
- 10 g of yeast
- 3 g of salt
- 60 ml of corn or peanut oil
- 80 ml of water
- 5 ml of vanilla flavoring
- A pinch of cream of tartar
- 3 egg whites
- 3 yolks
Steps
Step 1. Preheat the oven to 160 ° C
Step 2. Pour the flour into a large bowl along with the salt, sugar and yeast
Arrange the powders in a fountain and pour the oil, egg yolks and aromas in the center; beat the mixture for two minutes until you get a smooth mixture.
Step 3. Beat the egg whites until stiff with the cream of tartar in a separate bowl
This is the ingredient that makes the cake so soft, so it is important that the egg whites are stiff.
Step 4. Gently stir the egg whites into the batter
Remember not to mix the ingredients, but to incorporate them in a bottom-up motion; continue in this way until you get a homogeneous mixture.
Step 5. Transfer the batter to an ungreased pan
For this preparation you should opt for a pudding mold of 20-22 cm in diameter or a rectangular pan.
Step 6. Bake for 1 hour
Alternatively, wait until the cake becomes spongy and regains its shape after gently pressing it with your fingers.
Step 7. Take the cake pan out of the oven after cooking is complete
Keep it suspended upside down while the cake cools, inserting the central tube into a bottle; But be careful that the cake does not fall.
Step 8. Loosen the edges of the cake from the sides of the mold using a spatula or serrated knife
If you like, you can glaze it or add a swirl of syrup before serving.
