Chiffon Cake
Equipment
Ingredients
Dry Ingredients
all-purpose flour
120 g
granulated sugar
150 g
baking powder
8 g
salt
2 g
Wet Ingredients
egg yolks (room temperature)
4 pcs
egg whites (room temperature)
4 pcs
whole milk (room temperature)
80 ml
vegetable oil
60 ml
vanilla extract
5 ml
cream of tartar
1 g
Instructions
Preheat oven and prepare pan
Preheat oven to 160°C. Line the bottom of an ungreased tube pan with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, half of the sugar, baking powder, and salt.
Mix wet ingredients
In another bowl, whisk together egg yolks, milk, oil, and vanilla extract until smooth.
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Whip egg whites
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Fold meringue into batter
Gently fold 1/3 of the meringue into the batter to lighten it, then fold in the remaining meringue in two additions.
Bake the cake
Pour batter into prepared pan and bake for 45 minutes until golden brown and springy to the touch.
Cool the cake
Turn off oven, crack door open slightly and let cake rest in oven for 3 minutes. Then invert pan onto a cooling rack and cool completely.
Original recipe
Storage
Store in airtight container. Best eaten within 2 days for optimal texture.
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