BakingMedium
Chiffon Cake
Light and moist cake made with vegetable oil and beaten egg whites, much lighter than pound cake, almost cloud-like in texture.
Prep 25minCook 50min8 servings
chiffon cakelight cakesponge cake
Instructions
- 1
Mix yolks with oil, milk, half the sugar, then add flour.
- 2
Whip whites with remaining sugar to stiff meringue.
- 3
Fold meringue into yolk batter in three additions.
- 4
Pour into tube pan and bake at 170C for 50 minutes.
- 5
Invert immediately and cool upside down completely before unmolding.
Nutrition (per serving)
Calories
260
kcal
Protein
6
g
Carbs
32
g
Fat
12
g
Adjust Servings
2servings
→
servings
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