Ingredients:
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 7 large egg whites
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Dry Ingredients:
- In a large bowl, whisk together cake flour, 1 cup of sugar, baking powder, and salt. Make a well in the center.
- Combine Wet Ingredients:
- In the well, add vegetable oil, egg yolks, water, and vanilla extract. Whisk until smooth and well combined.
- Make the Meringue:
- In a separate clean and dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar while continuing to beat until glossy and stiff peaks form.
- Combine Batter and Meringue:
- Gently fold the egg white mixture into the batter in three additions until just combined. Be careful not to deflate the egg whites.
- Bake:
- Pour the batter into an ungreased tube pan (angel food cake pan). Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until the top springs back when lightly touched.
- Cool Inverted:
- Once baked, immediately invert the cake pan onto a cooling rack. Allow it to cool completely in the pan to maintain its structure.
- Remove from Pan:
- Once cooled, run a knife around the edges of the pan to loosen the cake. Gently remove the cake from the pan.
- Serve:
- Slice and serve the chiffon cake on its own or with a dusting of powdered sugar, a dollop of whipped cream, or fresh fruit.
- Store:
- Store any leftovers in an airtight container at room temperature for a few days.
Enjoy your homemade Chiffon Cake!