Walnut Chiffon Cake Recipe

Name: Walnut Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. vegetable oil; 5 to 7 egg yolks (unbeaten); 3/4 c. cold water; 2 tsp. vanilla; 1 c. egg whites (7 or 8); 1/2 tsp. cream of tartar

Servings: persons

2 to 2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
5 to 7 egg yolks (unbeaten)
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

1
Heat oven to 325u00b0.
2
Sift flour, sugar, baking powder and salt. In a bowl, make a well and add in order:
3
oil, egg yolks, water and vanilla.
4
Beat with spoon until smooth in a large mixing bowl. Beat egg whites stiff.
5
Gradually pour mixture over egg whites, gently folding with rubber scraper just until blended.
6
Pour into ungreased 10-inch tube pan.
7
Bake for 55 minutes at 325u00b0.

1073

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt, and more.

Yes, Walnut 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.

Walnut Chiffon Cake

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