Soft and Fluffy Filipino Chiffon Cake
Introducing a decadent chiffon cake, boasting a moist, airy texture and a delicate crumb, ideal for adding a touch of elegance to parties, celebrations, or any special occasion!
Servings: 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
Serving: 1gCalories: 3478kcalCarbohydrates: 492gProtein: 67gFat: 142gSaturated Fat: 100gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gCholesterol: 1172mgSodium: 3966mgPotassium: 929mgFiber: 6gSugar: 303gVitamin A: 1562IUCalcium: 905mgIron: 7mg
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