Chiffon Cake Recipe
Chiffon Cakes are so light and delicate but oh so tasty. Today I am sharing a vanilla chiffon cake recipe that is simple and plain yet fluffy and delicious. This cake would be perfect for a smash cake. Chiffon Cakes are really light and airy like an angel food cake but also as rich and tasty as a butter cake.
And what makes Chiffon Cakes so wonderful?
One of the main concerns when making a sponge cake or chiffon cake that is very light and delicate is whether or not it can hold up to being stacked. In other words, can a chiffon or sponge cake be used in a multi-tiered cake design? My suggestion is that as long as the cake is supported correctly; any cake can be used. The weight of one tier should never “rest” on another tier. If the cake is supported correctly, the weight of the tiers is supported by the internal supports. I made a chiffon cake recently, the bottom tier was a double layered 8 inch round cake and the top tier was a double layered strawberry 6 inch round cake. I supported, stacked, and doweled the cake and transported it 40 miles to its final destination and it arrived in perfect condition.
This weekend was a perfect time to try out this recipe. Chiffon cakes are a bit more involved to make, only because the eggs need to be mixed to the right consistency. I’ll share with you the steps to prepare this cake in a Kitchen Aid Mixer. The KitchenAid Mixer is a perfect way to prepare your recipes, as it allows for a thorough and quick mixing of your ingredients and is completely hands-off. If you are interested in purchasing a Kitchen Aid Mixer, please see my affiliate link here... Ice Blue KitchenAid Mixer
This recipe will fill a 13×9 inch pan and produce about 15 cups of batter.
Ingredients:
- 1 1/2 cups sugar
- 2 cups Sifted Flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 7 egg yolks (unbeaten)
- 3/4 cup cold water
- 2 tsp vanilla
- 2 tsp lemon zest
- 1 cup egg whites (between 7 to 8)
- 1/2 tsp cream of tartar
Directions:
- In the bowl of the mixer, combine the 7 egg whites with the cream of tartar and mix with the whip attachment until the whites form very stiff peaks, this should take between 15 and 20 minutes.
- While the egg whites are mixing, in a separate mixing bowl, combine sifted flour, sugar, salt, and baking powder.
- Add in the middle of the flour mixture in a “well” vegetable oil, unbeaten egg yolks, cold water, vanilla, and lemon zest. Mix the ingredients with a spoon until they become batter-like.
- When egg whites are at the stiff peak stage, gently fold the egg whites with the egg yolk mixture with a rubber scraper until it is just blended.
- Pour into a prepared pan and bake at 325 degrees for 55 minutes. Then increase oven temperature to 350 and bake for another 10 to 15 minutes.
