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Chiffon Cake

Source of Recipe


From "James McNair's Cakes" by James McNair






List of Ingredients



• 2 cups cake flour
  
• 1-1/2 cups granulated sugar
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 1/2 cup canola or other high-quality flavorless vegetable oil
  
• 1/2 cup egg yolks (from 6 or 7 eggs), at room temperature, lightly beaten
  
• 2 tsp grated or minced fresh lemon zest
  
• 1 Tbsp pure vanilla extract
  
• 1-1/4 cups egg whites (from about 10 eggs), at room temperature
  
• 1 tsp cream of tartar
  
• Powdered sugar for dusting (optional)
  






Instructions



1. Position racks so that the cake will bake in the middle of the oven and preheat the oven to 325° F. Select a 10-inch angel food or other straight tube pan with a removable bottom; do not grease or line. Set aside.
   
   
2. Place the flour, 1-1/4 cups of the granulated sugar, baking powder and salt in a strainer or sifter and sift into a bowl. Whisk to mix well. Add 3/4 cup water, the oil, egg yolks, lemon zest and vanilla. Beat with an electric mixer at medium speed until very smooth, about 1 minute. Set aside.
   
   
3. In the metal bowl of a stand mixer fitted with a wire whip, or in a metal bowl with a hand mixer and clean beaters, beat the egg whites at low speed until frothy bubbles cover the surface. Add the cream of tartar, increase the speed to medium, and beat until very soft, billowy mounds form when the beater is slowly raised. With the mixer running, gradually add the remaining 1/4 cup sugar, about 1 tablespoon at a time, and beat until very thick and stiff but not quite dry, about 6 minutes if using a stand mixer, or about 10 minutes if using a hand mixer. (It is important that the whites not be underbeaten; they should be stiffer than for angel food cake or meringue.)
   
   
4. Transfer about one-fourth of the egg whites to the cake batter and stir gently to incorporate and lighten the mixture. Add the remaining egg whites and, using a large balloon whisk or rubber spatula, gently fold them into the batter just until incorporated.
   
   
5. Gently scrape the batter into the reserved pan and smooth the surface with a rubber spatula. Bake until the cake springs back when lightly touched in the thickest part with your fingertip, and a wooden skewer inserted into the thickest part of the cake comes out clean, about 1 hour; to prevent falling, do not open the oven door until near the end of the minimum baking time. Remove the pan to a work surface and turn it upside down, resting the center hole of the pan over a long-necked bottle or metal funnel to elevate the pan. Let stand in a draft-free area until the cake is cooled completely, at least 1-1/2 hours, then remove the cake from the pan. Transfer the cake to a serving plate and dust with powdered sugar (if using). Use a long serrated knife and sawing motions to cut the cake.
   
   Makes 12 servings.