Light, airy, and incredibly moist, chiffon cake is a delightful treat that can be enjoyed on its own or dressed up with frosting and fruit. With its unique combination of oil and whipped egg whites, this cake has a tender crumb that melts in your mouth.
Ingredients:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 7 large eggs, separated
• ¾ cup water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice (optional)
Instructions:
1. Preheat your oven to 325°F (160°C). Do not grease the chiffon cake pan.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the oil, egg yolks, water, vanilla extract, and lemon juice until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
7. Pour the batter into the ungreased chiffon cake pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Once baked, invert the pan onto a wire rack to cool completely before removing the cake from the pan. Enjoy!
Aprile's Kitchen 