🍰 Chiffon Cake (Classic Vanilla)

Light, airy, and fluffy—chiffon cake uses oil (not butter) plus whipped egg whites for its signature texture.

🛒 Ingredients (10-inch tube pan, ~12 slices)

• 2 ¼ cups (270 g) cake flour
• 1 ½ cups (300 g) sugar, divided
• 1 tbsp baking powder
• ½ tsp salt
• 7 large eggs, separated
• ½ cup (120 ml) neutral oil
• ¾ cup (180 ml) water or milk
• 2 tsp vanilla extract
• ½ tsp cream of tartar

🔥 Method (Overview)

1. Heat oven to 325°F (165°C). Do not grease tube pan.
2. Whisk flour, 1 cup sugar, baking powder, salt.
3. Add yolks, oil, liquid, vanilla; mix smooth.
4. Beat whites + cream of tartar to soft peaks; add remaining ½ cup sugar gradually to stiff peaks.
5. Fold whites into batter gently.
6. Bake 50–60 min. Invert pan to cool completely before unmolding.

📊 Nutrition (Approximate)

Serving size: 1 slice (1/12 of cake, ~90–100 g)
Values vary by brand/ingredients; no frosting included.

⚖️ Macro Breakdown (Per Slice)

• Carbs: ~55–60%
• Fat: ~30–35%
• Protein: ~8–10%

🍓 With Frosting or Toppings

• Add whipped cream: +60–100 kcal
• Add buttercream: +150–250 kcal
• Add fresh fruit: +20–50 kcal

💡 Lighter Options

• Replace some sugar with a baking sweetener
• Use egg whites only (texture changes slightly)
• Serve with fruit instead of heavy frosting

If you’d like, I can calculate exact macros based on your specific ingredient brands, or create a lower-calorie chiffon cake version.