
Chiffon Cake

by:




Basic chiffon cakes are made by beating together egg yolks, oil, and water or other liquid (orange juice is used here) before they are combined with beaten egg whites and the dry ingredients. The combination of oil, beaten egg whites, and flour makes a cake much like angel food but even moister. You can substitute hazelnut oil for some of the vegetable oil to give this cake a deeply nuanced flavor, but this is expensive and by no means essential. You can make chiffon cakes with cake flour, but all-purpose flour gives them a somewhat deeper flavor. The other chiffon cake peculiarity is baking in an ungreased tube pan, so the cake clings to the sides instead of falling as it might in a greased pan. Despite the claims of most recipes, chiffon cake does stick to the pan, but because it is in a tube pan with a removable bottom, it is easy to get the cake out of the pan and sticking isnt much of a problem.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 1
1 3/4 cups all-purpose flour (or 2 1/4 cups cake flour)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
5 egg yolks
1/2 cup orange juice or water
1/2 cup vegetable oil (or 1/4 cup hazelnut or walnut oil combined with 1/4 cup vegetable oil)
8 egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar (unless using a copper bowl)
2 2/3 cups dark chocolate glaze
Servings Per Recipe: 1
Amount per Serving
Calories: 4607
- Total Fat: 135.9 g
- Saturated Fat: 98.1 g
- Trans Fat: 0 g
- Cholesterol: 925.8 mg
- Sodium: 2901.2 mg
- Total Carbs: 792.2 g
- Dietary Fiber: 6.5 g
- Sugars: 598.5 g
- Protein: 66.7 g
preparation

comments
Serena
May 9, 2012