Description
This delicate chiffon cake balances a rich, moist crumb with an incredibly light, airy texture. Using a precise two-stage baking method and the stability of whipped egg whites, it creates a towering dessert that is perfect for any celebration.
Ingredients
- 7 large eggs, separated and brought to room temperature
- 1/2 teaspoon cream of tartar
- 2 cups granulated sugar, divided
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup neutral vegetable oil (canola or sunflower)
- 3/4 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 325°F with a rack positioned in the bottom third and prepare an ungreased 10-inch tube pan.
- In a large clean bowl, beat the room-temperature egg whites with the cream of tartar until foamy, then gradually add 1/2 cup of granulated sugar while beating until stiff, glossy peaks form.
- In a separate medium bowl, whisk together the remaining 1 1/2 cups of sugar, flour, baking powder, and salt to aerate and distribute the leavener.
- In a large mixing bowl, beat the vegetable oil, egg yolks, vanilla, and almond extract until the mixture turns pale yellow.
- Add the dry ingredients to the yolk mixture in three parts, alternating with the milk, and beat at medium speed for 2 to 4 minutes to develop the cake’s structure.
- Gently fold the whipped egg whites into the yolk batter, starting with a small scoop to lighten the mix, then folding the rest until uniform and no streaks remain.
- Pour the batter into the ungreased pan and bake at 325°F for 50 minutes.
- Increase the oven temperature to 350°F and bake for an additional 10 minutes until the protein structure is set and the top is golden.
- Immediately invert the pan over the neck of a wine bottle or funnel and let the cake cool completely upside down for at least 90 minutes before unmolding.
Notes
To ensure the best rise, avoid using a non-stick tube pan; the batter needs a standard aluminum surface to climb the walls during baking. If you do not have a wine bottle for cooling, a sturdy funnel or even the center hole of the pan resting on a cooling rack can work as long as air circulates underneath. For the cleanest release, wait until the cake is completely cold before using a thin offset spatula to carefully trace the edges of the pan.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American