Perfect Chiffon Cake – a delicious recipe with eggs, salt, sugar, baking powder, flour, apple juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside
3
Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry.
4
Gently fold egg yolk mixture with the egg whites. Gently combine well.
5
Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan.
6
VARIATIONS:
7
Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract.
8
Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.
1089
kcal
Calories
48
g
Fat
137
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 eggs, separated, 1 pinch salt, 1 1/2 cups granulated sugar, 3 teaspoons baking powder, and more.
Yes, Perfect Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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