Chiffon Cake

By: Amanda Formaro from amandascookin.com

Chiffon Cake

By: Amanda Formaro from amandascookin.com

"A tall, soft, and springy chiffon cake makes the perfect addition to any and all dessert tables, especially when dusted with powdered sugar and served with fresh cream and berries! This gorgeous all-occasion chiffon cake is made with pantry staple ingredients. The pillowy magic in this cake comes from the aerated eggs which leave you with a tender and oh-so-soft crumb. Using vegetable oil in chiffon cake instead of butter aids in the fluffy, spongey texture that pairs well with fresh berries and whipped cream. "

Click here for the dessert recipe

Serves12

Cooking MethodOven

Cooking Vessel Size10 inch tube pan, stand mixer, mixing bowls

Ingredients

2 cups Cake Flour
1 1/2 cup Granulated Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Vegetable Oil
3/4 cup Milk
2 teaspoons Vanilla Extract
1/2 teaspoon Almond Extract
7 large Eggs
1/2 teaspoon Cream of Tartar
Powdered Sugar

Preheat the oven to 325°F.
In a medium mixing bowl, sift together cake flour, sugar, baking powder, and salt.
Visit https://amandascookin.com/chiffon-cake/ for full printable recipe.