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Chiffon cake




Ground cinnamon

2 teaspoons


1 unit

Vanilla extract

1 teaspoon

Iodized salt

2 grams

Cream of tartar

8 grams

Baking powder for desserts

1 unit


6 unit

Egg, egg white

1 unit

Sunflower oil

120 grams


200 grams

White sugar

300 grams

Type 00 wheat flour

300 grams

Desserts from USA

Chiffon cake

Chiffon cake

vegetarian with gluten with eggs source of B vitamins high in potassium high in phosphorus with good fats

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chiffon cake

The chiffon cake is the softest American donut there is. This is the basic version, but it can be stuffed and flavored in many ways with the cream, with chocolate and even with fruit.

Chiffon cake step 1

step 1

Separate the whites from the yolks and leave at room temperature. Sift the flour with the sugar, the baking powder, cinnamon and salt.

Chiffon cake step 2

step 2

In another bowl pour the egg yolks and add the water at room temperature, the vegetable oil and vanilla extract.

Chiffon cake step 3

step 3

Beat the mixture until it is smooth, stir in the dry ingredients and stir to rain. Whip the whites with cream of tartar to stiff steadfast.

Chiffon cake step 4

step 4

At this point mix, whites beaten stiff with the other ingredients, with movements from the bottom up, not to remove the compound.

Chiffon cake step 5

step 5

Pour the mixture into a cake pan with a hole of 24 centimeters in diameter, not greased or floured. Cook for 50 minutes at 170 ° C, then for 10-15 min at 190 °.

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