Chiffon Cake 



Chiffon Cake 



  • Preparation 15 min
  • Cooking 1 h
  • Cooling 3 h
  • Servings 10
  • Vegetarian
  • Nut-free
  • Lactose-free
  • Dairy-free

Categories

Ingredients

    • 1 1/4 cups (310 ml) all-purpose flour
    • 1 teaspoon (5 ml) baking powder
    • 1/4 teaspoon (1 ml) salt
    • 6 eggs, separated
    • 1/2 teaspoon (2.5 ml) cream of tartar
    • 1 1/2 cups (375 ml) sugar
    • 1/3 cup (75 ml) vegetable oil
    • 1/3 cup (75 ml) water
    • 1 tablespoon (15 ml) lemon juice
    • Grated zest of 2 lemons 

    • 1 teaspoon (5 ml) vanilla extract

Preparation

Note from Ricardo

Step 3

It is better to beat a little longer than too little: it is important that the meringue is very stiff. Step 5 It is better to bake the cake in a pale gray pan for a lighter and evenly risen cake.


Change the flavour!

For a chiffon cake with ...

Lime

Use the grated zest of two limes instead of the lemons.


Orange

Use the zest of an orange and replace the water with orange juice.


Nut

Substitute the vegetable oil with hazelnut or walnut oil. In this case, remove the lemon zest in the recipe and for a nuttier taste, add 125 ml (1/2 cup) toasted and chopped walnuts just before adding the meringue.

Personal Note