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Chiffon Cake




Source of Recipe


joy of cooking 1975 ed. & me


Recipe Introduction


I always want to like this a lot but though sponge-type cakes are my favorites I don’t like it too much. It’s good, especially citrus-flavored, but the color is doesn’t fit for citrus and the texture is a little too coarse for me. Well, I don’t want to keep you from trying this recipe, it’s tested by me and if I wouldn’t consider it worth making it wouldn’t be on my site. A big plus is that it’s very easy and nearly foolproof.
So if you’d like a light, moist cake make this one, after all it’s really good just not one of my super-duper favorites J



List of Ingredients




250 grams (2 cups) sifted AP flour or 2-1/4 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1-2/3 cups sugar, divided into 1 and 2/3
6 large eggs (you can use up to 10 egg whites if you have some leftover!)
½ cup oil
¾ cup water
1 tsp. vanilla
some drops lemon oil
½ tsp. cream of tartar (I use ascorbic acid)


Recipe



Put first three ingredients and 1 cup sugar in a large bowl. Whisk to combine.
Heat oven to 160° (325°) and make sure you have your tube pan in the kitchen.
Beat egg yolks, oil, water and flavorings, add to the dry ingredients and whisk thoroughly to combine. No need for an electric beater here, a whisk does the job!
Beat the egg whites until foamy, add ascorbic acid, beat till soft peaks form, add sugar gradually and beat until meringue is really stiff.
Fold 1/3 of the meringue into the yolk mix to lighten it, fold in the remainder gently but thoroughly (don’t use a whisk, a large wooden spoon or spatula is fine).
Pour batter into pan (ungreased!), bake on lower third of oven for 1 hour and 10 minutes. Remove from oven and cool on funnel for about 30 minutes.
Gently remove the cake from the pan and cool completely on a rack.

Notes:
I changed the method the whites are folded in (the original recipe says to fold the yolk mix into the whites and it doesn’t call for meringue but simply for beaten egg whites) but I like “my” method better bcs it produces more stable whites.

I’m going to try the chocolate version soon