Hamdi Saidani New Year Chiffon Cake, made with airy egg whites, fluffy flour mix, and topped with crunchy nuts, serves 8 it’s a light yet decadent dessert that takes about 1 hour to prepare, perfect for celebrating the New Year in style.
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🤎 🥳Why You’ll Love This New Year Chiffon Cake Recipe:
- Light and Airy: Perfect for those who prefer a dessert that’s not too dense.
- Great for Celebrations: The cake’s fluffy texture and festive toppings are perfect for New Year gatherings.
- Make-Ahead Option: Prepare it the night before and store it until needed for convenience.
- Low-Fat Dessert: This chiffon cake recipe uses oil instead of butter, making it a lighter choice.
- Elegant Presentation: With a dusting of powdered sugar and nut toppings, this cake looks as good as it tastes.
❓🎆 What Is New Year Chiffon Cake Recipe?
New Year Chiffon Cake is a soft, airy cake made by folding whipped egg whites into the batter for a light texture. Topped with crunchy nuts, it’s a celebratory dessert that serves beautifully at New Year gatherings.
🥚 Ingredients
- 1 cup cake flour
- 1 cup granulated sugar
- 6 large eggs, separated
- ½ cup vegetable oil
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- Toppings: Chopped nuts (such as almonds or pecans), powdered sugar for dusting
🥮 Directions
- Set your oven to 325°F (165°C). Grease and flour a chiffon cake pan. Sift cake flour, half the sugar, and salt in a mixing bowl.
- In a separate bowl, mix egg yolks, water, vegetable oil, and vanilla extract until smooth.
- In another bowl, beat egg whites and cream of tartar on high until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Add the yolk mixture to the flour mixture, folding gently to maintain airiness. Gently fold egg whites into the batter in small portions until fully incorporated.
- Pour the batter into the prepared pan and bake for 50–55 minutes, until a skewer inserted comes out clean.
- Allow the cake to cool upside down. Once cooled, remove from the pan and top with nuts and powdered sugar.
💭🎉 Recipe Tips:
- Fold Carefully: Use a gentle folding motion to mix egg whites to prevent the batter from deflating.
- Avoid Over-Mixing: Over-mixing can deflate the egg whites and make the cake denser.
- Use Cake Flour: Cake flour helps make the cake lighter. Avoid substituting with all-purpose flour.
- Room Temperature Ingredients: Using room temperature eggs ensures a smoother batter.
🍧✨What To Serve With Chiffon Cake?
Serve New Year Chiffon Cake with Strawberry Sorbet, a dollop of Strawberry Jam, or a drizzle of fruit coulis these light additions complement the cake’s airy texture and add an elegant touch for festive celebrations.
🎚 How To Store Leftovers Chiffon Cake?
- Room Temperature: Store leftovers chiffon cake in an airtight container for up to 2 days at room temperature, keeping it covered to prevent drying.
- Refrigeration: For extended storage wrap leftovers chiffon cake in plastic wrap and store it in the refrigerator for up to 5 days.
🥵 How To Reheat Leftover Chiffon Cake?
- In The Microwave: Place leftovers chiffon cake of slice on a microwave-safe plate and heat for 10–15 seconds on medium power to soften.
- In The Oven: Preheat oven to 300°F wrap slice leftovers chiffon cake in foil and warm for 5–10 minutes until gently heated.
🎇FAQ’S
Can Chiffon Cake be made in advance?
Yes, Chiffon Cake is a great make-ahead dessert. It can be baked a day in advance and stored at room temperature, covered tightly. This helps the flavors meld, and it keeps its light texture.
How can I make my Chiffon Cake even lighter?
To make Chiffon Cake extra light, ensure the egg whites are properly whipped to stiff peaks and that they are gently folded into the batter. Avoid over-mixing to preserve as much air as possible.
What should I do if my Chiffon Cake sticks to the pan?
Chiffon Cake may stick due to its airy texture and oil content gently loosen the edges with a knife, then carefully invert the pan. Using a nonstick tube pan can help prevent sticking, but avoid greasing it to allow the cake to climb the sides while baking.
What’s the difference between Chiffon Cake and Angel Food Cake?
While both cakes are light and airy, Chiffon Cake contains egg yolks and oil, making it richer and more tender. Angel Food Cake, on the other hand, uses only egg whites, which makes it very light and fat-free.
How do I know if my Chiffon Cake is fully baked?
Chiffon Cake is done when a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed. Overbaking can dry it out, so check it at the minimum bake time.
Why is my Chiffon Cake dry?
Overbaking Chiffon Cake or using too much flour can lead to dryness. Ensuring accurate measurements and checking the cake a few minutes before the recommended bake time can help keep it moist.
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Chiffon Cake Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 182
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 90mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
New Year Chiffon Cake Recipe
Description
New Year Chiffon Cake, made with airy egg whites, fluffy flour mix, and topped with crunchy nuts, serves 8 it’s a light yet decadent dessert that takes about 1 hour to prepare, perfect for celebrating the New Year in style.
Ingredients
Instructions
- Set your oven to 325°F (165°C). Grease and flour a chiffon cake pan. Sift cake flour, half the sugar, and salt in a mixing bowl.
- In a separate bowl, mix egg yolks, water, vegetable oil, and vanilla extract until smooth.
- In another bowl, beat egg whites and cream of tartar on high until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Add the yolk mixture to the flour mixture, folding gently to maintain airiness. Gently fold egg whites into the batter in small portions until fully incorporated.
- Pour the batter into the prepared pan and bake for 50–55 minutes, until a skewer inserted comes out clean.
- Allow the cake to cool upside down. Once cooled, remove from the pan and top with nuts and powdered sugar.
Notes
- Fold Carefully: Use a gentle folding motion to mix egg whites to prevent the batter from deflating.
Avoid Over-Mixing: Over-mixing can deflate the egg whites and make the cake denser.
Use Cake Flour: Cake flour helps make the cake lighter. Avoid substituting with all-purpose flour.
Room Temperature Ingredients: Using room temperature eggs ensures a smoother batter.
