Light As Air Chiffon Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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To make the chocolate version, replace 1/4 cup of flour with 1/3-1/2 cup of dutch process cocoa. Ingredients:
7 eggs, separated |
1/2 teaspoon cream of tartar |
1 1/2 cups sugar, divided |
2 cups unbleached all-purpose flour |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 cup vegetable oil |
3/4 cup milk (whole or skim, or buttermilk for chocolate cake) |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
Directions:
1. Separate the eggs carefully; even a small mount of yolk in the whites will prevent them from beating up properly.
2. In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup of sugar and contine beating until stiff and glossy. Set aside.
3. Whisk together the remaining 1 cup sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, egg yolks and flavorings until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed using a mixer, or longer by hand.
4. Gently fold in the whipped egg whites, using a wire whip or cake blender. Be sure to scrap the bottom of the bowl so the batter is well-blended.
5. Pour the batter into an ungreased 10-inch tube pan or angel food pan, or two 9-inch round ungreased cake pans.
6. Bake the cake in a preheated 325 degree oven. If it's in a tube or angel food pan, bake it for 50 minutes, then turn up the heat to 350 for the final 10 minutes, making a total baking time of 1 hour. If you're using two 9-inch pans, bake for about 40 minutes at 325, then 10 minutes more at 350.
7. NOTE: Don't open the oven during the first 45 minutes of baking; the cake will rise high above the pan, then settle back almost even.
8. It's done when a finger gently pressed in the middle doesn't leave a print, and you can hear a crackling sound if you listen carefully.
9. Cool the cake upside down for 1/2 hour before removing it from the pan.
10. If you've used a tube pan, set it atop a thin-necked bottle, theading the bottle neck through the hole in the tube.
11. NOTE: Dip a serrated knife in hot water between each slive if you want smooth, even pieces.
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