Chiffon Cake
"A tall, soft, and springy chiffon cake makes the perfect addition to any and all dessert tables, especially when dusted with powdered sugar and served with fresh cream and berries! This gorgeous all-occasion chiffon cake is made with pantry staple ingredients. The pillowy magic in this cake comes from the aerated eggs which leave you with a tender and oh-so-soft crumb. Using vegetable oil in chiffon cake instead of butter aids in the fluffy, spongey texture that pairs well with fresh berries and whipped cream. "
Serves12
Cooking MethodOven
Cooking Vessel Size10 inch tube pan, stand mixer, mixing bowls
Ingredients
- 2 cup Cake Flour
- 1 1/2 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 3/4 cup Milk
- 2 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 7 large Eggs
- 1/2 teaspoon Cream of Tartar
- Powdered Sugar
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Preheat the oven to 325°F.
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In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
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Visit https://amandascookin.com/chiffon-cake/ for full printable recipe.