Description
This ethereal chiffon cake combines the richness of egg yolks and oil with the light-as-air lift of a whipped meringue. It is a moist, bakery-quality dessert that stays tender for days and melts perfectly on your tongue.
Ingredients
- 7 large eggs, separated
- 2 cups all-purpose or cake flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (165°C) and prepare an ungreased 10-inch tube pan.
- Separate your cold eggs and allow them to come to room temperature for maximum volume.
- In a large bowl, beat egg whites with cream of tartar until foamy, then gradually add 1/2 cup of sugar until stiff, glossy peaks form.
- In a separate large bowl, whisk together the remaining sugar, flour, baking powder, and salt.
- Add the oil, egg yolks, vanilla, almond extract, and milk to the dry ingredients and beat on medium speed for 2 to 4 minutes until smooth.
- Gently fold the whipped egg whites into the yolk batter in three separate additions using a flexible spatula.
- Pour the batter into the tube pan and bake for 50 minutes at 325°F, then increase the heat to 350°F and bake for 10 more minutes.
- Immediately invert the pan over the neck of a bottle and let the cake hang upside down for at least 30 minutes until completely cool.
Notes
Ensure your mixing bowl and whisk are completely grease-free before beating the egg whites, as even a tiny speck of fat can prevent the meringue from reaching full volume. For the cleanest slices, use a serrated knife and a gentle sawing motion rather than pressing down on the delicate crumb.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American