Chiffon Cake with Whipped Cream

Chiffon Cake with Whipped Cream

A feather-light sponge leavened with whipped egg whites, finished with billowy whipped cream.

Total 3 hr 30 min Makes 12 slices Calories 340/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This classic chiffon cake gets its tender, airy crumb from vegetable oil and whipped egg whites folded together and baked in a tube pan. Cooling upside down keeps the delicate structure from collapsing. Serve slices with lightly sweetened whipped cream and fresh berries for a not-too-sweet dessert.

Ingredients

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 7 large eggs, separated
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Method

  1. Position a rack in the lower third of the oven and preheat to 325°F. Have an ungreased 10-inch tube pan ready.

  2. In a large bowl, whisk together the cake flour, 1 cup of sugar, baking powder, and salt.

  3. Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, water, and vanilla extract. Whisk until the batter is smooth.

  4. In a separate large, clean bowl, beat the egg whites with cream of tartar on medium speed until foamy.

  5. Gradually add the remaining 1/2 cup sugar to the egg whites and beat on high speed until stiff, glossy peaks form.

  6. Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites in two additions until no white streaks remain.

  7. Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter to pop any large air bubbles.

  8. Bake until the top springs back when lightly touched and a skewer inserted into the center comes out clean, 55 to 65 minutes.

  9. Immediately invert the pan onto its feet or over a bottle and let the cake cool completely upside down, at least 2 hours.

  10. Once cooled, run a thin knife around the edges and center tube to loosen the cake, then invert onto a serving plate.

  11. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.

  12. Slice the cake and serve each piece with a generous dollop of whipped cream.

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Chiffon Cake with Whipped Cream

This classic chiffon cake gets its tender, airy crumb from vegetable oil and whipped egg whites folded together and baked in a tube pan. Cooling upside down keeps the delicate structure from collapsing. Serve slices with lightly sweetened whipped cream and fresh berries for a not-too-sweet dessert.

3 hr 30 min 12 slices 340 cal

Ingredients

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 7 large eggs, separated
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Method

  1. 1

    Position a rack in the lower third of the oven and preheat to 325°F. Have an ungreased 10-inch tube pan ready.

  2. 2

    In a large bowl, whisk together the cake flour, 1 cup of sugar, baking powder, and salt.

  3. 3

    Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, water, and vanilla extract. Whisk until the batter is smooth.

  4. 4

    In a separate large, clean bowl, beat the egg whites with cream of tartar on medium speed until foamy.

  5. 5

    Gradually add the remaining 1/2 cup sugar to the egg whites and beat on high speed until stiff, glossy peaks form.

  6. 6

    Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites in two additions until no white streaks remain.

  7. 7

    Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter to pop any large air bubbles.

  8. 8

    Bake until the top springs back when lightly touched and a skewer inserted into the center comes out clean, 55 to 65 minutes.

  9. 9

    Immediately invert the pan onto its feet or over a bottle and let the cake cool completely upside down, at least 2 hours.

  10. 10

    Once cooled, run a thin knife around the edges and center tube to loosen the cake, then invert onto a serving plate.

  11. 11

    In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.

  12. 12

    Slice the cake and serve each piece with a generous dollop of whipped cream.