Chiffon Nut Cake
A light, fluffy chiffon nut cake featuring a delicate nut flavor and tender crumb, perfect for celebrations or teatime gatherings that enjoy a moist, airy dessert.
Ingredients
Instructions
- In a large bowl with a wooden spoon, mix sugar, oil, egg yolks, cold water, and vanilla until well combined.
- Sift together the flour, baking powder, and salt; gradually add to the wet mixture, stirring until smooth.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter, then fold in the nuts.
- Pour the batter into an ungreased chiffon or tube pan.
- Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Invert the pan and cool completely before removing the cake.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks and folded gently into the batter. You can substitute walnuts or pecans for the nuts based on your preference. If you want a sweeter cake, consider adding an extra 1/4 cup of sugar or using flavored extracts like almond. Make sure the flour is sifted to avoid lumps.
Serving Suggestions
This chiffon nut cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For added flavor, drizzle with a chocolate sauce or serve with fresh berries to complement its nutty richness.
Storage & Reheating
Store leftover chiffon nut cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm, simply microwave a slice for about 10-15 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chiffon Nut Cake contains roughly 419 calories, with 4g protein, 24g carbohydrates, and 30g fat. It is an excellent source of potassium (105% of the Daily Value). Note that it is relatively high in sodium, at 822mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of oil for this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but all will work well to keep the cake moist.
What if I don't have a chiffon or tube pan?
If you don’t have a chiffon or tube pan, you can use a standard bundt pan. Just be sure to grease and flour it well, as chiffon cakes tend to stick more than other types.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the cake will spring back when lightly pressed. If it’s still wet, continue baking for a few more minutes.
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).