CHIFFON CAKE
One 10-inch tube cake or 13 × 9-inch cake; 12 to 16 servings
To make a thin sheet for roll cakes and charlottes, bake as for Cake Sheet for Roll Cakes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Have ready an ungreased 10-inch tube pan or 13 × 9-inch baking pan.
Whisk together thoroughly in a large bowl:
- 2 ¼ cups sifted (225g) cake flour
- 1 ¼ cups (250g) sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Add and beat on high speed until smooth:
- 5 large egg yolks
- ¾ cup (175g) water
- ½ cup (105g) vegetable oil
- (Finely grated zest of 1 lemon)
- 1 teaspoon vanilla
Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:
- 8 large egg whites
- ½ teaspoon cream of tartar
Gradually add, beating on high speed:
- ¼ cup (50g) sugar
Beat the whites until they’re so stiff they begin to lose their gloss. Use a silicone spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes for a tube pan or 30 to 35 minutes for a baking pan.
Cool and unmold as for Angel Food Cake; rest the 13 × 9-inch pan upside down on 4 glasses.
Ice with:
- Quick Lemon Frosting or Fluffy White Frosting flavored with orange
or serve with:
- Fresh berries and Whipped Cream