Chiffon Cake

Tags: #cake #chiffon #baking Serving: 12 servings Total time: 4 hours

A tall, tender, and ultra-light classic chiffon cake with a fine crumb, baked in an ungreased tube pan and cooled upside down for maximum loft.

Ingredients

• Cake flour 225 g
• Granulated sugar 220 g (for batter)
• Baking powder 10 g
• Fine sea salt 4 g
• Large egg yolks 140 g (about 7 yolks)
• Warm water 180 ml
• Neutral oil 120 ml
• Vanilla extract 10 ml
• Lemon zest 4 g (optional)
• Large egg whites 270 g (about 9 whites)
• Granulated sugar 110 g (for meringue)
• Cream of tartar 3 g

Steps

1. Preheat the oven to 165°C.
2. Position an oven rack in the lower-middle of the oven.
3. Leave a 25 cm aluminum tube (angel food) pan ungreased.
4. Separate the eggs into yolks and whites.
5. Weigh 140 g yolks into a medium bowl.
6. Weigh 270 g whites into a stand mixer bowl.
7. Sift cake flour, 220 g sugar, baking powder, and salt into a large bowl.
8. Make a well in the sifted dry mixture.
9. Add the yolks to the well.
10. Add the warm water to the well.
11. Add the neutral oil to the well.
12. Add the vanilla extract to the well.
13. Add the lemon zest to the well.
14. Whisk the batter until very smooth and glossy.
15. Start the mixer with egg whites on medium speed.
16. Beat the whites until foamy.
17. Add the cream of tartar to the foamy whites.
18. Increase the mixer speed to medium-high.
19. Beat the whites to soft peaks.
20. Add 110 g sugar to the whites gradually.
21. Beat the meringue to medium-stiff peaks.
22. Add one-quarter of the meringue to the batter.
23. Whisk the batter until homogeneous.
24. Add half of the remaining meringue to the batter.
25. Fold gently until just combined.
26. Add the remaining meringue to the batter.
27. Fold gently until no streaks remain.
28. Pour the batter into the ungreased tube pan.
29. Level the surface with an offset spatula.
30. Run a skewer through the batter to pop large bubbles.
31. Place the pan in the oven.