Description
A light and airy Filipino chiffon cake known for its fluffy texture and delicate flavor.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 1/2 cups white sugar
- 12 egg yolks
- 1/2 cup vegetable oil
- 3/4 cup cold water
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 12 egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
- In a large bowl, sift together the cake flour, 3/4 cup of the sugar, and baking powder.
- Add the egg yolks, vegetable oil, cold water, and vanilla extract to the dry ingredients. Mix until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat until stiff peaks form.
- Gently fold the egg white mixture into the yolk batter until just combined.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan and let it cool completely before removing the cake.
Notes
Be sure to use a tube pan and cool the cake upside down for the best results. This cake is best served fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: Filipino
Nutrition
- Calories: 250
- Sugar: 25g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g