Praline Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A light and airy sponge cake infused with the rich flavor of praline, perfect for a special occasion or afternoon treat.
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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