Chiffon Cake
By joannejy
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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
Details
Servings 10
Level of difficulty Difficult
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
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.
Step 2
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.
Step 3
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. Unmold and serve.
Separate the eggs when they’re cold; it’s easier. Use a tube pan with a removable bottom for this recipe with both a removable bottom and “feet” to support the pan while the cake cools.
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