Chiffon Cake

Chiffon cake is a light and airy dessert that combines the richness of a cake with the fluffiness of a sponge. This delightful vegetarian treat is perfect for a cozy celebration or a sweet ending to any meal.

Ingredients

• All-purpose flour - 65 grams
• Granulated sugar - 60 grams
• Baking powder - 1 teaspoon
• Salt - 1/8 teaspoon
• Vegetable oil - 30 milliliters
• Eggs - 2 large, separated
• Water - 30 milliliters
• Vanilla extract - 1 teaspoon
• Cream of tartar - 1/4 teaspoon

Steps

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, combine the flour, 40 grams of sugar, baking powder, and salt, and whisk them together.
3. In another bowl, whisk together the vegetable oil, egg yolks, water, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients and mix until just combined.
5. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
6. Gradually add the remaining 20 grams of sugar to the egg whites, continuing to beat until stiff peaks form.
7. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
8. Pour the batter into an ungreased 6-inch round cake pan.
9. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, invert the cake pan on a wire rack and let it cool completely before removing the cake.

Nutrition

• Calories: 210
• Protein: 5 g
• Carbs: 32 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.03 L

Health Benefits

• Contains eggs, which are a good source of protein and essential nutrients.
• Light and fluffy texture makes it a satisfying dessert with less dense calories.

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