Chiffon Cake
(from Bethany’s recipe box)
Serves 10 to 12
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
Source: Cook's Country August/September 2010
Categories: Desserts
Ingredients
- 5 large eggs, separated (see note)
- 1 teaspoon cream of tartar
- 1 1/2 cups sugar
- 1 1/3 cups plain cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon Salt
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Directions
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WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.
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FINISH BATTER Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk water, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.
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BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below. Serve.