Chiffon cake is a light and airy cake that is made with cake flour, sugar, eggs, and oil, but unlike a traditional butter or vanilla cake, it also incorporates whipped egg whites to add volume and texture. Chiffon cakes are known for their tender, moist crumb and their ability to absorb flavors and moisture, making them versatile and easy to customize with various flavors and fillings.
A chiffon cake combines methods used with sponge cakes and traditional cakes. It includes baking powder and vegetable oil, but the egg yolks are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. It is often served plain or with a light frosting or glaze, and is also commonly used as the base for layered cakes or other desserts.
Chiffon Cake Nutritional Facts
Chiffon cake is a type of light and airy cake that is known for its fluffy texture. The exact nutritional facts of a chiffon cake can vary depending on the specific recipe and serving size. Here are the approximate nutritional facts for a standard chiffon cake:
A typical serving size of chiffon cake (approximately 1/12th of a 10-inch cake) may contain:
- Calories: Around 200-250 calories
- Protein: Approximately 3-5 grams
- Fat: Generally 8-12 grams, depending on the recipe and ingredients used. The fat content can come from sources such as eggs, oil, or butter.
- Carbohydrates: Roughly 30-40 grams, primarily from flour and sugar used in the cake.
- Fiber: Chiffon cakes are typically low in fiber, providing less than 1 gram per serving.
- Sugar: The amount of sugar can vary depending on the recipe and any additional glazes or frosting used. Chiffon cakes generally contain a moderate amount of sugar.
It’s important to note that these values are approximate and can differ based on the specific recipe and ingredients used. Additionally, the nutritional content can be influenced by any added toppings, fillings, or frostings if you want to add any of them.
How to make Basic Chiffon Cake?
Here’s my simple recipe to make a basic chiffon cake:
Ingredients
Cake Batter:
- 2 cups cake flour
- 7pcs egg yolks
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1tsp vanilla
- 1 cup room temp or lukewarm milk or water
- 1tsp baking powder
- 1/4 tsp salt
Meringue:
- 7pcs egg whites
- 3/4 cup white sugar
- 1/2 tsp cream of tartar
Instructions
- Separate the egg yolk and the egg white.
- In a bowl, beat the 7 egg yolks.
- Then, add 1/2 cup vegetable oil, 1tsp vanilla and 1 cup room temp or lukewarm milk, 1/2 cup white sugar and 1/4 tsp salt. Mix them together until well combined.
- Add the sifted mixture to the egg yolk mixture and whisk until just combined and smooth.
- In another large bowl, pour the egg white then add 1/2tsp cream of tartar.
- Beat using an electric mixer until foamy.
- Then add gradually the 3/4 cup of white sugar.
- Beat over high speed until fluffy and stiff peaks form.
- Then gradually add the meringue into your cake batter and gently fold mix using a spatula until no white streaks remain.
- Transfer the mixture into a 10 inches baking pan with parchment paper.
- Tap 3 times to remove the bubbles.
- Then place the baking pan on a baking tray with 1-2 cups hot water.
- Bake in a preheated oven at 170°C for 45-60 minutes or until the cake is cooked. You can check it using a toothpick.
- Remove the cake from the oven and invert the pan onto a wire rack. Let the cake cool completely in the pan.
- Once the cake is cool, run a knife around the edges of the pan to loosen the cake. Remove the cake from the pan and serve.
To create a smaller cake, you can divide the recipes into 2 and use 4pcs of eggs instead of 7pcs.
Baking Utensils Used For Chiffon Cake Recipe
You can click the link below if you want to buy the utensils needed for this recipe.
- Imarflex Electric Hand Mixer
- Imarflex Electric Stand Mixer
- Mixing bowl
- Non-stick Cake Baking Pan
- Egg White Separator
- Stainless Whisk
- Stainless cooling rack
Click here for more affordable baking wares!
