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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Whip up smiles! Create magic in the kitchen with Chiffon Cake, a delightful treat for the whole family. Easy, breezy, and oh-so-yummy! 🍰✨
This recipe is inspired by John Kanell from the Preppy Kitchen, as I find his in-depth explanations for fledgling bakers (like me!) to be immensely helpful. Please be sure to check out all his amazing desserts and more!
If you plan on baking this, or any cake, I highly encourage you to get a Kitchen Digital Scale to weigh your dry ingredients. Your cakes will consistently come out better for it, plus it saves time. Who can argue with that?
For this recipe, I used my Deluxe Stand Mixer and our NEW Tube Cake Pan and Wood Cake Stand:
Magic in the Mixing
Whether you’re baking a batch of cookies or making a meal for your entire family, the Deluxe Stand Mixer is there for you. It has no-guess presets that automatically reach the ideal time and speed, so you’ll never under- or over-mix your batter again! You can use the Custom setting to set a specific time and choose from 8 manual speeds to prepare recipes you already know and love.
Plus, the Deluxe Stand Mixer goes beyond baking! Use the scraping beater to shred chicken and mash potatoes, the whisk to whip yogurt and whipped cream, and the dough hook to knead pizza dough. And if you’re not sure which accessory to use, the LCD display clearly shows you the recommended accessory for your chosen preset along with the time and mixing speed, so you can mix anything from meatloaf to sweet dough like a pro.
Bake Your Best Angel Food Cake
Add a little sweetness to your day with the Tube Cake Pan. Use this 10″ (25-cm) pan to bake light and airy angel food cakes, chiffon cakes, or pound cakes with ease. Made of heavy-duty steel, this pan has an integrated center tube and a removable bottom to ensure even heat distribution and uniform rising—and it will help keep your cakes from collapsing.
When it’s time to remove your cake from the oven, immediately flip the pan over so onto the feet. The elevation will help it cool faster, so you can enjoy your cake sooner. The interior nonstick coating and included release tool make it easy to remove your cake from the pan.
About Blue Enamel Nonstick Bakeware
From donut holes and muffins to fun custom cakes, you’ll find the perfect nonstick pans to make any tasty treat. Each pan is made with steel and has Pampered Chef’s exclusive high-quality nonstick coating, so you’ll get an even bake, easy release, and effortless cleanup every time. Plus, the blue exterior enamel coating gives the pans a lovely celebratory design that looks great in any kitchen.
Impress Guests With This Wooden Cake Stand
Create a delicious display at home by placing a tiered cake, or an assortment of pastries or appetizers on the Wood Cake Stand. Made from natural acacia wood, this 12″ (30-cm) stand is the perfect size for all kinds of sweet and savory treats.!
You can use it as a traditional cake stand or flip it over for a tiered cupcake display or setup for veggies and dip, or use the large and small platters separately as charcuterie boards.
Click the links to get your Deluxe Stand Mixer, Tube Cake Pan, and Wood Cake Stand today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 7 large eggs whites room temperature
- 7 large egg yolks room temperature
- 1¾ cups cake flour
- 1 1/3 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup cold water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Instructions
Place one of your oven racks to the lowest level, then preheat the oven to 325°F/165⁰C.
Separate your egg yolks and egg whites; allow them to sit for 30 minutes, or until they reach room temperature.
Weigh and sift together flour, sugar, baking powder, and salt. This is important – don’t skip!
In another bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Pour egg yolk mixture into the flour mixture, whisking until fully incorporated.
In the bowl* of the Deluxe Stand Mixer fitted with a whisk attachment, beat egg whites and cream of tartar on Level 6 speed until stiff peaks form, about 5-6 minutes. *Please make sure your bowl is dry, so that the egg whites can make peaks.
Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased Tube Cake Pan. Run the releasing tool gently through the batter to release any larger air pockets. Bake on the lowest rack for 55 minutes or until the Cake Tester & Releaser (or a wooden pick) inserted in the center comes out clean.
Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan. When cooled, gently the releasing tool around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Chiffon Cake (Video)
Equipment
Ingredients
Ingredients
- 7 Large egg yolks room temperature
- 7 large egg whites room temperature
- 1¾ cups cake flour
- 1 ⅓ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup cold water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Topping
- powdered sugar
Instructions
Instructions
- Place one of your oven racks to the lowest level, then preheat the oven to 325°F/165⁰C.
- Separate your egg yolks and egg whites; allow them to sit for 30 minutes, or until they reach room temperature.7 Large egg yolks, 7 large egg whites
- Weigh and sift together flour, sugar, baking powder, and salt.1¾ cups cake flour, 1 ⅓ cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
- In another bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Pour egg yolk mixture into the flour mixture, whisking until fully incorporated.¾ cup cold water, ½ cup vegetable oil, 2 teaspoons vanilla extract, 7 Large egg yolks
- In the bowl* of the Deluxe Stand Mixer fitted with a whisk attachment, beat egg whites and cream of tartar on Level 6 speed until stiff peaks form, about 5-6 minutes. *Please make sure your bowl is dry, so that the egg whites can make peaks.7 large egg whites, ½ teaspoon cream of tartar
- Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased Tube Cake Pan. Run the releasing tool gently through the batter to release any larger air pockets.
- Bake on the lowest rack for 55 minutes or until the Cake Tester & Releaser (or a wooden pick) inserted in the center comes out clean.
- Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan. When cooled, gently the releasing tool around the edges of the pan to release the cake.
- Place the cake on a cake stand and garnish with powdered sugar, if desired.powdered sugar
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
