Mother's Day Pink Chiffon Cake
A light, airy, and beautifully blushed Pink Chiffon Cake that's the perfect heartfelt centerpiece for celebrating Mother's Day. Soft, sweet, and made with lots of love!
Ingredients
- 2 ¼ cups cake flour sifted
- 1 ½ cups granulated sugar divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs separated
- ½ cup vegetable oil
- ¾ cup water room temperature
- 2 teaspoons vanilla extract or almond extract
- 1 teaspoon cream of tartar
- few drops pink food coloring adjust to preferred shade
Instructions
- Preheat oven to 325°F (160°C). Do not grease the tube pan.
- Sift together cake flour, 1 cup of sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk together vegetable oil, egg yolks, water, vanilla extract, and pink food coloring until smooth.
- Gradually add the wet mixture to the dry ingredients, whisking until smooth and silky.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining ½ cup sugar to the egg whites and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the ungreased tube pan and smooth the top.
- Bake for 50-60 minutes, or until the top springs back when lightly touched.
- Invert the pan immediately and cool the cake completely upside down to prevent collapse.
- Once cooled, run a knife around the edges to release the cake from the pan.
Notes
Decorate with a dusting of powdered sugar, whipped cream, and fresh berries for a simple, elegant finish. For variations, try folding in freeze-dried strawberries, adding lemon zest, or stirring in rainbow sprinkles for a fun surprise. Store covered at room temperature for up to 2 days or in the fridge if topped with whipped cream.