Simple Homemade Chiffon Cake.

Chiffon Cake

Ingredient: 

• 2 1/4 cups cake flour
• 1 1/2 cups sugar, divided into 2
• 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 7 large egg yolks
• 9 large egg whites
• 3/4 cup whole milk
• 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract

Method:

Step 1

• Set the oven to 165°C, 325°F, or gas mark 3. Have a tube pan ready, but do not butter or grease it.

• Whisk your dry ingredients. Whisk together the flour, 3/4 cup of the sugar, the baking powder, and salt in a medium bowl.

• In a separate large bowl, whisk together the oil, egg yolks, and milk till combined. 

• Gradually whisk the flour mixture into your wet mixture.

Step 2

• In a separate bowl, beat the egg whites with a mixer set to high until the whites become frothy. 

• Add the cream of tartar and vanilla, then beat until the whites hold soft peaks. 

• Slowly beat in the rest of the sugar (3/4 cup) and keep beating until the whites hold stiff, shiny peaks. This should take around 5 minutes.

• Start by whisking in a third of the egg whites into your other batter. 

• Then, take a spatula and gently fold the rest of the egg whites into the mixture. 

• Stop folding just before all the flour is incorporated. To fold in a mixture, simply use a spatula and a light hand to gently combine a lighter mixture into a heavier one. Avoid stirring,

• Bake the cake until it springs back when you touch it, around 50 to 55 minutes.

• Remove it from the oven and let it cool down before you take it out of the pan.