Ingredients
- 2 ¼ cups (280 g) cake flour
- 1 ½ cups (300 g) sugar (divided)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (120 ml) vegetable oil
- 7 large eggs, separated
- ¾ cup (180 ml) water
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (160°C).
- Combine dry ingredients: In a large bowl, whisk together cake flour, 1 cup sugar, baking powder, and salt.
- Add wet ingredients: Make a well in the center and add oil, egg yolks, water, and vanilla. Beat until smooth.
- Beat egg whites: In a separate large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff peaks form.
- Fold mixture: Gently fold egg whites into batter until no white streaks remain.
- Bake: Pour batter into an ungreased 10-inch tube pan. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool: Invert the pan immediately and let cool completely before loosening the cake from the pan.
Would you like me to also include a quick glaze recipe you can pour over the chiffon cake? (like lemon or vanilla glaze)