Chiffon cake, to me, is one of those desserts that are specially rgeat for summer. In this time, with the heat of the summer, we crave sweet and fresh things. So why not enjoying a sweet treat every once in a while, specially when it is light fluffy.
Chiffon cake is a type of cake (a classic cake), known because of its fluffiness and being soft and smooth. l
It is a cake made with simple ingredients, but a little difficult to make. It is best served with some seasonal fresh fruit, whichever you prefer. Berries go great with it. Now, in the middle of the summer I really like eating it with some strawberries and peaches, which also go great with this cake of course.
We like to chop some strawberries and peaches and cook them on a pan with about one tablespoon of granulated white sugar. Let it cook so the fruit releases its juices and the sugar becomes a syrup. Just cook it for a few minutes and it will be ready, then take it off the heat. This is the best thing to eat this cake with.
This is, definitely, a classic recipe you should always know how to make. You should save it as one of your favorite recipes. It is a cake that melts in your mouth, and it leaves a light, cozy and sweet taste. I love it with a hot cup of tea or a glass full of cold milk.
If you like this recipe, then you will love our yellow cake recipe with a decadent chocolate frosting.
- 2 C cake flour
- 1 1/2 C granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 7 eggs separated
- 1/2 C vegetable oil
- 3/4 C cold water
- 1 tbsp vanilla extract
Preheat the oven to 325°F (160°C)
In a big bowl, sift together the flour, sugar, baking powder and salt. Pour on top the egg yolks, oil, cold water, and vanilla, and like that, without stiring at all, set aside.
In another, clean and dry big bowl, using a mixer, beat the egg whites until they rise and start to turn whitish.
Using a rubber spatula, carefully incorporate the egg whites to the main mixture, in three different additions, until it is all well mixed, making sure the mixture doesn´t lose air.
Pour the mixture into a non-greased removable bundt cake mold and bake at 325°F (160°C) for about an hour or until a wooden stick comes out clean when inserted.
Once ready take out of the oven and let it cool down placing the mold upside down so that the cake doesn´t shrink. You can do this using a bottle of wine, placing the center of the mold on the tip of the bottle.
Once completely cool, turn it out using a knife if needed and serve.