Classic Chiffon Cake Recipe: Light and Airy Perfection

Ingredients

• 2 cups sifted cake flour
• 1.5 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 7 large eggs, separated, divided
• 0.75 cup cold water
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 0.5 teaspoon cream of tartar

Instructions

1. Preheat your oven to 325°F (165°C). Thoroughly wash a 10-inch angel food tube pan with hot, soapy water to remove any grease; then dry it completely.
2. Sift together the flour, sugar, baking powder, and salt into a bowl. Create a well in the center; add the egg yolks, water, oil, vanilla extract, and lemon extract in the order listed. Do not mix at this stage.
3. In a separate, large bowl, beat the egg whites with cream of tartar until they form very stiff peaks.
4. Using the same beaters, mix the egg yolk batter until it's smooth and light. Slowly pour the yolk mixture over the egg whites. Gently fold the mixtures together using a rubber spatula; avoid stirring. Pour the batter into the prepared angel food tube pan.
5. Bake the cake in the preheated oven for 55 minutes. Increase the oven temperature to 350°F (175°C) and continue baking until a toothpick inserted into the center comes out clean, approximately 10 to 15 minutes more.
6. Invert the pan onto a wire rack and allow the cake to cool completely before removing it from the pan and frosting as you like.

Nutrition

• Calories: 264 kcal
• Fat Content: 10 g
• Fiber Content: 0 g
• Sugar Content: 22 g
• Sodium Content: 303 mg
• Protein Content: 5 g
• Cholesterol Content: 102 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g