Chiffon Celebration Cake
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Stephen Durfee prepare the recipe in the video below.
Servings
8
servingsCalories
90
kcalIngredients
canola oil cooking spray
2/3 cup 2/3 canola oil
8 8 egg yolks
1 cup 1 water
1 Tbsp 1 vanilla extract
3 cups 3 cake flour
1 cup 1 sugar
4 tsp 4 baking powder
1 tsp 1 salt
8 8 egg whites
1 cup 1 sugar
Directions
- Preheat a convection oven to 325ºF. Lightly spray a 3 x 8 inch or 2 x 10 inch tube pan with canola oil cooking spray and flour the sides of pan.
- In a bowl, whisk canola oil and egg yolks until combined. Add water and vanilla extract.
- In mixer bowl, sift together flour, sugar, baking powder, and salt. Place bowl on electric mixer.  Add egg yolk mixture and beat gently just to combine. Scrape down bowl. Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and scrape down bowl. Set aside.
- In another mixer bowl, whip egg whites to a foam. Slowly sift in second measure of sugar and whip to firm peaks. Gently fold meringue into reserved batter. Transfer to prepared tube pan.
- Bake for about 45 to 50 minutes, or until a knife inserted in the cake comes out clean.
- Cool in pan for 10 minutes. Remove from pan and cool thoroughly.
Recipe Video
Notes
- Serve with fresh fruit or a berry sauce and whipped cream.
Nutrition Facts
8 servings
Serving Size1 slice
- Amount Per ServingCalories90
- % Daily Value *
- Total Fat
7g
9%
- Saturated Fat 0.5g 0%
- Sodium 125mg 6%
- Total Carbohydrate
5g
2%
- Dietary Fiber 2g 8%
- Total Sugars 2g
- Protein 2g 4%
- Potassium 265mg 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
