This recipe yields a light and airy chiffon cake with a delicate texture.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1 cup cold water
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
Instructions:
- Prepare Pans:
- Grease and flour a 10-inch tube pan. Make sure to grease the sides well to ensure the cake releases easily.
- Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients:
- In a large bowl, whisk together the sugar, oil, and vanilla extract until well combined.
- Beat in the egg yolks one at a time until fully incorporated.
- Gradually add the water to the egg yolk mixture, whisking constantly.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Beat Egg Whites:
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating on high speed until stiff peaks form.
- Combine Mixtures:
- Gently fold one-third of the beaten egg whites into the batter to lighten it.
- Fold in the remaining egg whites in two more additions until just combined and no streaks of egg white remain.
- Bake:
- Pour the batter into the prepared pan.
- Bake in a preheated oven at 325°F (165°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert:
- Immediately invert the pan onto a heatproof bottle or upside-down bowl to cool completely. This allows the cake to properly set and prevents it from collapsing.
- Glaze (Optional):
- Once the cake has cooled completely, prepare the glaze by whisking together the powdered sugar and milk (or lemon juice) until smooth.
- Drizzle the glaze over the top of the cake.
- Serve:
- Carefully run a knife around the edges of the cake to loosen it from the pan.
- Invert the cake onto a serving plate.
- Slice and enjoy!