Can the chiffon cake be baked in a regular cake pan?

Yes it is possible but the best is to use a special mold that is not nonstick and with a removable bottom. You can use an aluminum layer cake pan and let it cool upside down on a wire rack.

Why is my Chiffon Cake falling off?

If the cake falls apart, it is because the egg whites were beaten too quickly and were not firm enough. Or the cake is undercooked (check with the blade of a knife at the end of the baking time that it is well done before removing it from the oven) And don't open the oven door while the cake is baking to avoid a thermal shock that would cause the center of the cake to fall out.

Can the chiffon cake be flavored?

Yes, you can add a natural food flavoring such as lemon juice, orange blossom water, orange juice, cocoa powder or fruit puree.

Easy Fluffy Vanilla Chiffon Cake recipe Sweetly Cakes

Vanilla Chiffon Cake

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5 from 1 review

Author: Fadela
Total Time: 1 hour
Yield: 12 slices

Description

Delicious light and fluffy vanilla chiffon cake recipe made in a 8 - 10 inches / 20 to 25 cm tupe pan or a removable bottom cake pan.

Ingredients

7 eggs - room temperature
250 g (1 1/2 cup) Sugar - granulated
210 g (2 cups) Cake flour
2 teaspoons Baking powder
1/2 teaspoon of salt - fine
125 ml (1/2 cup) Vegetable oil
180 ml (3/4 cup) Water
2 teaspoons Vanilla extract
1/2 tsp. cream of tartar - or white vinegar or lemon juice

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Instructions

Mix together the dry ingredients, flour, sugar, salt and baking powder and sift at least twice.
Place the dry ingredients in a large bowl and add the beaten eggs, vegetable oil, water and vanilla extract and mix with a whisk for about 1-2 minutes until well blended then set aside.
Place the egg whites in a large container or in the bowl of your stand mixer fitted with the whisk attachment.
Start beating on medium speed for about 3 to 4 minutes until the whites are bubbly and frothy.
Add cream of tartar and increase speed to high and beat for about 5 minutes until egg whites form stiff peaks.
Add 1/4 of the egg whites to the mixture containing all the other ingredients and mix quickly to loosen the mixture.
Then add the rest of the egg whites and fold in gently with a spatula until you have a smooth mixture without lumps.
Preheat the oven to 325°F / 165°C and pour the batter into the unlined and ungreased tube pan.
Run a knife through the batter to remove any air bubbles.
Bake in the oven at half height for about 40 - 50 minutes until golden brown on top. Check for baking with a knife or toothpick by plunging it into the center of the cake - it should come out clean.
Let the chiffon cake cool completely in its pan and upside down.
Once cooled, run the blade of a knife along the inside and outside edges of the pan to release it. Remove the bottom of the pan to take out the cake and run the knife again to remove the bottom of the tube cake.
Place the vanilla chiffon cake on a large plate and sprinkle with confectioners' sugar on top and serve with homemade whipped cream and fresh fruit.

Equipment

Notes

Storage: at room temperature for up to 5 days in a storage box or wrapped in plastic wrap or up to 3 months in the freezer.

Use room temperature ingredients.
Do not line or grease the cake pan and use a non-stick, removable bottom pan.
Let cool completely upside down before removing from pan.
You can replace the cream of tart with the same amount of white vinegar or lemon juice.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Cake, dessert,
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 21 g
Sodium: 140.7 mg
Fat: 12.4 g
Carbohydrates: 36.2 g
Protein: 4.6 g
Cholesterol: 108.5 mg

Find it online: https://sweetlycakes.com/en/chiffon-cake/