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Fluffy Chiffon Cake

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
215 min
SERVINGS
14 servings
Dessert
Fluffy Chiffon Cake
Ingredients
  • 2 cups sifted cake flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 7 large eggs, separated, divided
  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 teaspoon cream of tartar
Instructions
1
Begin by preheating your oven to 325 degrees Fahrenheit, or 165 degrees Celsius. Next, thoroughly clean a 10-inch angel food cake pan with hot soapy water to remove any grease residue; make sure it's dry before proceeding.
2
In a separate bowl, combine flour, sugar, baking powder, and salt. Sift these dry ingredients into another bowl using a sifter to ensure they're evenly blended.
3
Create a well in the center of this bowl and gently add egg yolks, water, oil, vanilla extract, and lemon extract in the specified order. Avoid mixing or beating these ingredients together.
4
In a separate, large bowl, whip egg whites and cream of tartar until they become stiff and frothy.
5
Using the same beaters, blend the egg yolk mixture until it's smooth and light. Gradually pour this mixture over the whipped egg whites, taking care not to disturb them.
6
Using a rubber spatula, gently fold the two mixtures together until they're just combined; avoid stirring or mixing excessively.
7
Carefully pour the cake batter into your prepared angel food tube pan.
8
Bake this cake in a preheated oven for 55 minutes. After 55 minutes, increase the oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius, and continue baking until a toothpick inserted into the center of the cake comes out clean; this may take an additional 10 to 15 minutes.
9
Once the cake is done, remove it from the oven and invert it onto a wire rack. Allow the cake to cool completely before unmolding and decorating as desired.