Chiffon Cake
By John Kanell · preppykitchen.com
1 hr 20 min10 servings
A light, airy cake made by folding whipped egg whites into a yolk-based batter, baked in a tube pan and cooled inverted.
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| prepPreheat oven to 325°F / 163°C | ||||||
| prepPosition oven rack to lowest level | ||||||
| 210 g cake flour | Sift flour, sugar, baking powder & salt | Add yolk mixture to flour, whisk combined | Fold whites into batter, release air pockets | Bake 325°F / 163°C, 60 min until set | Invert onto rack, cool completely in pan | Release from pan, garnish with sugar |
| 250 g granulated sugar | ||||||
| 1 tablespoon baking powder | ||||||
| ¾ teaspoon salt | ||||||
| 7 large egg yolks, room temperature | Whisk egg yolks, water, oil & vanilla | |||||
| 180 ml cold water | ||||||
| 120 ml vegetable oil | ||||||
| 2 teaspoons vanilla extract | ||||||
| 7 large egg whites, room temperature | Beat egg whites & cream of tartar, stiff peaks | |||||
| ½ teaspoon cream of tartar | ||||||
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