Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs, separated
- ¾ cup vegetable oil
- ¾ cup water
- 2 tsp vanilla extract
- 1 tsp lemon zest (optional, for added flavor)
- ½ tsp cream of tartar (to stabilize the egg whites)
Instructions:
1. Preheat the oven to 325°F (163°C). Do not grease the chiffon cake pan (a 10-inch tube pan works best) because the batter needs to climb the sides of the pan to rise properly.
2. Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Prepare the wet ingredients:
- In a separate bowl, combine the egg yolks, vegetable oil, water, vanilla extract, and lemon zest (if using). Whisk until smooth and fully combined.
4. Combine wet and dry ingredients:
- Gradually add the wet mixture to the dry ingredients and stir until well incorporated. You should have a smooth batter.
5. Whip the egg whites:
- In a clean bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form (this takes about 2-3 minutes).
- Gradually add a couple tablespoons of sugar and continue to beat until stiff peaks form (the peaks should stand straight up).
6. Fold in the egg whites:
- Gently fold the whipped egg whites into the cake batter in three additions. Be careful not to deflate the batter—use a spatula to fold and turn the bowl to combine. The goal is to keep the air bubbles in the mixture for that light, fluffy texture.
7. Bake the cake:
- Pour the batter into your ungreased tube pan. Smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool the cake:
- Once the cake is done, remove it from the oven and immediately invert the pan (if it has legs, you can place it upside down on a bottle to cool). This keeps the cake from collapsing as it cools.
- Let the cake cool completely in the pan, for about 1 hour.
9. Remove from the pan:
- Once the cake has cooled, run a knife around the edges and the center tube to loosen it. Carefully remove the cake from the pan and transfer it to a serving platter.
10. Serve:
- Slice and serve plain, or top with whipped cream, berries, or a drizzle of chocolate or citrus glaze.
Tips:
- Don’t grease the pan: Chiffon cakes need to cling to the pan’s sides as they rise.
- Room temperature ingredients: Having the eggs and other ingredients at room temperature helps them mix better.
- Avoid overmixing the batter: You want to fold gently to maintain the airiness from the whipped egg whites.
Chiffon cakes are incredibly versatile and can be flavored with citrus, chocolate, or coffee. You can also top them with a glaze, fruit, or whipped cream for added flair. Let me know if you’d like suggestions for variations!