Japanese Chiffon Cake
Japanese chiffon cake is a light and airy dessert that combines the richness of eggs with the fluffiness of whipped egg whites. This cake is perfect for any occasion and can be enjoyed plain or with a variety of toppings.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cups vegetable oil
- 0.5 cups water
- 1 tsp vanilla extract
- 5 whole large eggs
- 1 tsp cream of tartar
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 10-inch tube pan by not greasing it.
- In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the vegetable oil, water, and vanilla extract until well combined.
- Separate the egg yolks from the egg whites, adding the yolks to the wet mixture and whisking until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared tube pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and invert the pan to cool completely before removing the cake.