Classic Chiffon Cake

• Vegetarian

• Refrigerated

  • 7 Egg whites
  • 7 Egg yolks

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Cake flour
  • 1/2 tsp Cream of tartar
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Liquids

  • 3/4 cup Water

Found on littlesweetbaker.com

Description

Ingredients

• 2 cups (235g) cake flour
• 1&1/2 cups (300g) sugar
• 1 tbsp (12g) baking powder
• 1 tsp (5g) salt
• 7 egg yolks, room temperature
• ½ cup (125ml) vegetable oil
• ¾ cup (188ml) cold water
• 1 tbsp (15ml) vanilla extract
• 7 egg whites, room temperature
• ½ tsp (2g) cream of tartar

Directions

• Preheat oven to 325F.
• Sift the first 4 ingredients into a bowl. Make a well and add the next 4 ingredients. Set aside.
• In a large bowl, beat the egg whites with the cream of tartar until very stiff. Set aside.
• Using the same beaters, beat the egg yolk batter. Scrape the bowl as needed. Beat until light in color and smooth in texture.
• Slowly pour half of the egg yolk batter into the egg whites. Using a rubber spatula, gently fold a few times and then add the rest of the batter in. Gently fold until just combined and making sure there is no yolk batter left on the bottom of the bowl.
• Pour into an ungreased 9 tube pan with removable bottom. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
• Let cool completely upside down (see below). Unmold and serve.