Cream Chiffon Cake
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 6 eggs, (separated and at room temperature)
- ¼ teaspoon cream of tartar
- ¼ cup oil (60 mL)
- ½ cup milk (110 mL), room temperature
- ½ cup all purpose flour (110 g)
- ½ cup sugar (110 g)
- 3 cups heavy cream (700 mL)
- 1 cup icing sugar (200 g)
- 2 teaspoons vanilla extract
- fruit of decoration
Nutrition Info
- Calories 586
- Fat 50g
- Carbs 37g
- Fiber 0g
- Sugar 30g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
- Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
- Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
- Once done, leave to cool completely inside the pan.
- Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
- Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
- Frost the cake with the cream and top with fresh fruits.
- Serve.
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