Chiffon Cake

Ingredients and Weight:

1. Unbleached all-purpose flour: 2 cups (250 grams)
2. Sugar: 1 cup (200 grams)
3. Eggs: 4 large
4. Vegetable oil: 1/3 cup (80 milliliters)
5. Milk: 1 cup (240 milliliters)
6. Baking powder: 2 teaspoons
7. Salt: 1/4 teaspoon

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 35-40 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
4. Add the vegetable oil and milk to the egg mixture and mix well.
5. Pour the liquid ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
6. Pour the batter into a greased and floured tube pan.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cake completely before slicing and serving.

Nutritional Information:

• Calories: Approximately 400 calories per serving (assuming no additional toppings)
• Fat: 16 grams
• Carbohydrates: 60 grams
• Protein: 7 grams

Dish Characteristics:

• Light and airy texture
• Sweet and slightly tangy flavor
• Suitable for American taste due to its use of common ingredients and classic baking technique

User Comments:

1. "This chiffon cake was so light and fluffy, it was like eating air!"
2. "I love the combination of sweet and tangy flavors in this cake."
3. "This was a great recipe for a hot summer day, the cake was refreshing and delicious."

Special Precautions and Tips:

• Make sure to use room temperature eggs for better mixing results.
• Do not overmix the batter, as it will result in a tough cake.
• Use a tube pan for baking to ensure proper rise and texture of the cake.
• Check the cake for doneness after 35 minutes, but do not over bake as it may become dry.