Filipino Chiffon Cake
A moist, light, fluffy chiffon cake that's perfect for parties, celebrations or any occasion!
Servings: 1 10-inch cake
Calories: 3478kcal
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cups cold water
- 2 teaspoons vanilla extract
- 6 egg whites
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 325 degrees F. Wash a 10-inch angel food tube pan in hot soapy water to ensure it is totally grease free
- Measure flour, sugar, baking powder, and salt into a sifter, then sift into a large bowl. Make a well and in this order, add oil, egg yolks, water, and vanilla, and don’t beat.
- In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
- Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with a rubber spatula, and do not stir. Pour batter into an angel food tube pan.
- Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake for 10 to 15 minutes until done. Invert the pan until cool.
- Allow it to cool completely before frosting.
Notes
Nutrition
Serving: 1g | Calories: 3478kcal | Carbohydrates: 492g | Protein: 67g | Fat: 142g | Saturated Fat: 100g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 1172mg | Sodium: 3966mg | Potassium: 929mg | Fiber: 6g | Sugar: 303g | Vitamin A: 1562IU | Calcium: 905mg | Iron: 7mg
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