Chiffon Cake (Oil Meringue Airy American Tube Cake)
Chiffon cake occupies the middle ground between the richness of a butter cake and the airiness of an angel food cake. Vegetable oil replaces butter, which means the crumb stays soft and moist at any temperature rather than firming as it cools. The batter is built in two stages: a smooth mixture of egg yolks, oil, flour, and water, into which a stiff meringue of egg whites is gently folded. The meringue introduces the air that gives chiffon its extraordinary lightness. After baking, the cake is cooled upside down in the pan to prevent it from collapsing under its own weight. The result is tall, springy, and almost impossibly tender - pressing a finger into the surface leaves no permanent dent. On its own, chiffon cake is mild and understated, which makes it an ideal canvas for whipped cream, fresh fruit, or flavored glazes.
Adjust Servings
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.
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