Light, fluffy vanilla chiffon cake is sweet. Dusting the cake with powdered sugar and garnishing with fresh berries is optional.
– 2 cups cake flour spooned & leveled (230 grams)– 1 ½ cups granulated sugar (300 grams)– 1 tablespoon baking powder– ½ teaspoon salt– 6 large eggs separated and at room temperature
Ingredient
– ¾ cup whole milk at room temperature (180 ml)– ½ cup vegetable or canola oil (120 ml)– 2 teaspoons vanilla extract– ½ teaspoon almond extract– ½ teaspoon cream of tartar
Direction
Sift and mix cake flour, salt, sugar, and baking powder in a large bowl. Mix wet ingredients: Whisk egg yolks, milk, oil, vanilla, and almond extract in another bowl.
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Just combine dry and wet ingredients. I prefer rubber spatulas. Combine egg whites and cream of tartar in a clean bowl. Beat medium-low until foamy, then fast to stiff peaks.
Lighten the batter by folding in 1/4 of the egg whites first. Fold in the remaining egg whites gently. Do not overwork egg whites or you will deflate them.
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Bake the cake: Pour the batter into an ungreased tube pan and bake until a toothpick comes out clean. Once out of the oven, invert the cake pan onto a wire cooling rack.
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After the cake cools, you can safely knife the edges to remove it from the pan. I like to dust my chiffon cakes with powdered sugar and serve them with fresh berries.