Chiffon Cake
Chiffon cake is a light and airy dessert that combines the richness of egg yolks with the fluffiness of whipped egg whites. Infused with vanilla and lemon rind, this cake offers a delightful citrus flavor, making it perfect for celebrations or a light afternoon treat.
Ingredients
Instructions
- Preheat oven to 325°.
- Blend flour, sugar, baking powder, and salt in a bowl.
- Make a well and add in order: oil, egg yolks, water, vanilla, and lemon rind.
- Beat with a spoon until smooth.
- In a large mixing bowl, beat egg whites and cream of tartar until the whites form very stiff peaks.
- Pour the egg yolk mixture over the egg whites, gently folding with a rubber spatula just until blended.
- Pour into an ungreased tube pan.
- Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes more.
- Let it hang until cold.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).