Chiffon Pound Cake
A light and fluffy chiffon pound cake with delicate flavors of vanilla, almond, coconut, and butternut, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- In a bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until egg whites are very stiff.
- In another bowl, cream together 1 1/2 cups sugar, oil, egg yolks, 1/2 of the milk, vanilla, coconut flavoring, butternut flavoring, almond flavoring, and salt.
- Mix well until smooth.
- Add dry ingredients (plain flour and baking powder) alternately with the remaining milk, mixing after each addition.
- Beat the mixture until smooth.
- Gently fold in the beaten egg whites with a wooden spoon.
- Pour the batter into a greased and floured tube pan.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure egg whites are beaten to stiff peaks before folding them into the batter. You can substitute vegetable oil with melted butter for a richer flavor. If you don't have butternut flavoring, vanilla extract can be increased to 2 teaspoons for a different but pleasant taste. This cake pairs beautifully with the Ultimate Caramel Nut Brownies for dessert lovers looking to impress.
Serving Suggestions
Chiffon pound cake is delicious on its own, but you can serve it with fresh berries and whipped cream for a delightful treat. It also makes a lovely base for desserts like trifle or can be paired with the White Christmas Salad for a refreshing contrast. A drizzle of chocolate sauce or a scoop of vanilla ice cream can elevate it even further.
Storage & Reheating
Store leftover chiffon pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chiffon Pound Cake contains roughly 170 calories, with 1g protein, 13g carbohydrates, and 13g fat. It is a good source of vitamin C (12% 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 whole eggs instead of separating them?
Using whole eggs instead of separated eggs may yield a denser cake, as the whipped egg whites contribute to the lightness of the chiffon pound cake. If you're short on time, you can try using three whole eggs, but for the best texture, stick to the original method.
What can I do if my cake sinks in the middle?
If your chiffon pound cake sinks in the middle, it may be due to underbaking or overmixing the batter. Ensure you bake it until a toothpick comes out clean and avoid overmixing after adding the beaten egg whites. Proper folding techniques will help retain air and maintain the cake's structure.
Can I add different flavors or ingredients to this recipe?
Absolutely! You can customize the flavor by adding citrus zest, such as lemon or orange, or incorporating spices like cinnamon or nutmeg. For a chocolate version, consider folding in cocoa powder or chocolate chips. Just be cautious with the additional liquid to maintain the cake's consistency.
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).