Vanilla Chiffon Cake
Ingredients:
1 cup (120 g) cake flour
1 teaspoon (4 g) baking powder
6 large eggs (whites and yolks separated, room temperature)
½ teaspoon (1 g) cream of tartar
¾ cup (150 g) sugar, divided
¼ teaspoon (1 g) salt
2 tablespoons (30 g) milk
1 teaspoon (5 g) vanilla extract
⅓ cup (70 g) vegetable oil
Instructions:
Preheat the oven:
Preheat your oven to 325°F (163°C). Prepare a 9-inch chiffon cake pan or an angel food cake pan by leaving it ungreased (this helps the cake rise properly).
Prepare the dry ingredients:
Sift together the cake flour, baking powder, and salt in a medium bowl. Set aside.
Prepare the egg yolk mixture:
In a large bowl, whisk together the egg yolks, ½ cup (100 g) sugar, milk, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the sifted dry ingredients to the egg yolk mixture, mixing until smooth.
Prepare the egg whites:
In a separate, clean bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
Gradually add the remaining ¼ cup (50 g) sugar and continue beating until stiff peaks form.
Fold the mixtures together:
Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter. Use a spatula to cut through the mixture, scrape from the bottom, and fold it over the top.
Bake the cake:
Pour the batter into the ungreased cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Once baked, immediately invert the pan onto a cooling rack and allow the cake to cool completely in the pan (this helps it maintain its light texture).
