Praline Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Let me share my go to recipe for Praline Chiffon Cake, a dessert that's become a favorite in my kitchen because it comes together so quickly. With just 45 minutes from start to finish, this cake is perfect for when you want something impressive without spending all day baking. The beauty of this recipe is its simplicity and how affordable it is to make with everyday ingredients. I love that eggs provide excellent protein to keep you satisfied, and the praline flavoring makes this cake feel fancy enough for any occasion. The light, fluffy texture pairs beautifully with the nutty praline crumbs, creating something truly special that tastes like you spent hours perfecting it.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 4 egglarge eggs
- 60 mlpraline syrup(store-bought or homemade)
- 1½ mlvanilla extract
- 6 gsalt
- 120 mlunsalted milk
- 100 gpraline crumbs(store-bought or homemade)
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and position the rack in the center. Grease and flour a 20cm (8 inch) round cake pan.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and salt.
Tip: Whisk until the mixture is well combined and there are no lumps.
- 3
In a large bowl, whisk together the softened butter and eggs until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- 4
Gradually add the praline syrup and vanilla extract to the butter mixture, whisking until well combined.
Tip: Start with a slow drizzle and increase the flow as needed.
- 5
Add the flour mixture to the wet ingredients and whisk until smooth.
Tip: Don't overmix, or the cake may become dense.
- 6
Pour in the unsalted milk and whisk until the batter is smooth.
Tip: Make sure to scrape down the sides of the bowl again.
- 7
Fold in the praline crumbs and confectioners' sugar until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 9
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cake after 15 minutes, as the baking time may vary.
- 10
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't open the oven door until the cake has cooled slightly.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Use a spatula to gently loosen the cake from the pan.
- 12
Once the cake is cool, use a sharp knife to trim any excess praline crumbs from the top.
Tip: This will help the cake to look neat and even.
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