Chiffon Cake Recipe
- 2-¼ cups cake flour, sifted
- 2-½ teaspoons baking powder
- 1-1/3 cups granulated white sugar, divided
- ¼ teaspoon coarse or sea salt
- 5 large eggs (or 6 medium-sized eggs), room temperature and separated
- 1/3 cup corn oil
- 2/3 cup very cold water
- ½ teaspoon clear vanilla extract
- ½ teaspoon clear almond extract
- ¼ teaspoon cream of tartar
- Preheat oven to 350°F. Prepare a 10-inch tube pan. Make sure that it is free of grease of moisture to prevent cake from deflating.
- Combine together cake flour, baking powder, 2/3 cup white sugar and all of the salt. Sift once, transfer to a large mixing bowl and set aside.
- Beat egg yolks until foamy and lemon-colored. Beat in corn oil, very cold water, ¼ teaspoon vanilla extract and all of the almond extract. Beat for another minute or two until all ingredients are well-mixed.
- Make a well in the center of the dry ingredients. Pour in wet ingredients and carefully beat over low speed until incorporated. Increase speed to medium and beat for another minute or two until free of lumps. Set aside.
- Using a clean mixer, beat egg whites on medium speed until frothy. Add cream of tartar and continue beating until soft peaks begin to form. Add remaining ¼ teaspoon vanilla extract. Continue beating for another 3 to 5 minutes or until stiff and glossy.
- Remove bowl from mixer. Add about 1/3 of the stiffly beaten egg whites into the cake batter. Gently fold in, scraping the bottom of bowl to ensure even distribution and color is uniform. Add remaining 2/3 of the egg whites and fold.
- Pour cake batter into prepared tube pan. Bake for 40 to 45 minutes or until edges are golden and top of cake springs back when lightly touched. Invert tube pan over a bottle and set aside, upside down, until cake is completely cooled to room temperature.
- To remove cake from pan, run a thin knife or spatula around the outer edges of pan as well as around the tube. Carefully remove the sides of pan and carefully transfer the cake onto a cake stand or serving plate. Dust with sifted confectioners’ sugar or frost with your preferred cake frosting. Cut into tall, thin wedges before serving. Cover any uneaten portions with plastic wrap and chill.
- Makes 16 to 18 servings.
- Vanilla Buttercream
- 2-½ cups unsalted butter,
- 2-½ to 3 cups confectioners’ sugar, sifted
- 1-½ to 2 tablespoons clear vanilla extract
- Place softened butter in a mixer bowl and beat on medium speed using paddle attachment, until creamy, about 2 to 3 minutes. Increase speed to medium high and continue beating for another 2 minutes or until very smooth. Turn mixer off and scrape bowl and mixer paddle.
- Gradually add confectioners’ sugar, while beating at medium-low speed, alternately with vanilla, adding a few drops at a time, until all are used up and frosting is well-blended. Increase speed to high and beat for another minute or two until frosting is very light and fluffy. Frost cake using an offset spatula or a piping bag fitted with your preferred icing nozzle.
- For easier removal of cake from pan bottom, line bottom of pan with baking or waxed paper, cut to fit.
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