Butter Ball Chiffons Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C) and grease a chiffon cake pan.
• STEP 2.In a mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the egg yolks one at a time, beating well after each addition.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the butter mixture, alternating with the milk.
• STEP 6.In another bowl, beat the egg whites until stiff peaks form.
• STEP 7.Gently fold the egg whites into the batter until well combined.
• STEP 8.Pour the batter into the prepared cake pan and smooth the top.
• STEP 9.Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• STEP 10.Remove from the oven and let the cake cool in the pan for 10 minutes.
• STEP 11.Transfer the cake to a wire rack to cool completely.
• STEP 12.Dust with powdered sugar before serving.

Cooking Tips

• Make sure all the ingredients are at room temperature for better mixing.
• Be careful not to overmix the batter after adding the egg whites to maintain the light texture.
• To check if the cake is done, insert a toothpick into the center. If it comes out clean, it's ready.
• You can add a touch of vanilla extract or lemon zest for extra flavor.
• Store the chiffon cake in an airtight container at room temperature for up to 3 days.

Storage and Serving

• Store the chiffon cake in an airtight container at room temperature for up to 3 days.
• Serve the Butter Ball Chiffons as a dessert or with a cup of tea or coffee.
• You can also serve them with a dollop of whipped cream and fresh berries for an elegant presentation.