Vanilla Chiffon Cake

Scribbled Underline

Ingredients needed

– 2 cups cake flour – 1 ½ cups granulated sugar – 1 tablespoon baking powder – ½ teaspoon salt – ½ cup vegetable oil – ¾ cup milk – 2 teaspoons vanilla extract – ½ teaspoon almond extract – 7 large eggs separated, room temperature – ½ teaspoon cream of tartar – Powdered sugar for dusting

Sift together the cake flour, sugar, baking powder, and salt in a large mixing bowl.

Step 1:

In the bowl of a stand mixer, beat the oil, milk, extracts, and egg yolks at medium-high speed until foamy.

Step 2:

Whisk the egg whites and cream of tartar in a large bowl for 6 minutes or until stiff peaks form using the balloon whisk.

Step 3:

Gently stir the egg yolk mixture into the dry ingredients.

Step 4:

Fold the beaten egg whites (1/3 at a time) into the cake batter.

Step 5:

Transfer the batter to a 10-inch tube pan or angel food cake pan. Do not grease the pan, as the batter will cling to the sides of the pan to gain its height.

Step 6:

Bake approximately 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.

Step 7:

Cool UPSIDE DOWN. Angel food cake pans have little metal “feet” on the top of the pan for standing the cake upside down. You can also invert the pan onto the neck of a wine bottle. Cool for at least 30 minutes upside down.

Step 8:

Loosen the sides of the cake from the pan by running a small spatula or knife around the edges. Turn out the cake onto a serving platter.

Step 9:

Dust with powdered sugar and serve with whipped cream and/or fresh berries.

Step 10:

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