Vanilla Chiffon Cake

Dining In Dining In
Leave a review

A light, delicious cake, perfect with coffee or tea. For a classy dessert, it’s lovely with a scoop of chocolate ice cream beside it, and drizzled with some cherry-flavored schnapps or raspberry dessert syrup.

1h 20m 12
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the Cake

  1. Beat egg whites with one cup sugar until stiff. Set aside. Beat egg yolks with the remaining cup of sugar until the mixture turns a pale yellow.

  2. Combine the oil and the orange juice in one bowl and the dry ingredients in a second bowl. Alternately add and mix the dry and the liquid ingredients into the yolk mixture. Fold in the egg white mixture.

  3. Pour batter into a greased tube pan and bake at 350 degrees Fahrenheit for 50 minutes to one hour.

  4. Remove tube pan from oven and invert until cool.

Credit

Description:

Photography and Styling by Chavi Feldman

Suggested Recipes

Explore

cakes chiffon cake light and airy separated eggs
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments