How To Make Chiffon Cake Moist

 

   

If you love angel food but want a cake with a little more substance, bake a chiffon cake. This modern cake is similar to a sponge cake, but it's made with oil instead of butter and includes baking powder. These give the chiffon cake a tender crumb and great lift. To make a chiffon cake, beat a batter base that includes egg yolks and sugar. Then fold stiff egg whites into the batter and bake it in a tube pan. Serve the chiffon cake dusted with powdered sugar or covered with frosting.

Ingredients

• 2 cups (240 g) of cake flour
• 1 1/2 cups (300 g) of granulated white sugar, divided
• 2 teaspoons (8 g) of baking powder
• 1/2 teaspoon (2 g) of salt
• 7 whole eggs plus 1 egg white, at room temperature
• ¹⁄₂ cup (120 ml) of vegetable, corn, canola, or safflower oil
• ¹⁄₂ cup (120 ml) of water
• 2 teaspoons (9.9 ml) of vanilla extract
• 1/2 teaspoon (2 g) of cream of tartar