Chiffon Cake
A light, airy cake that serves as an excellent base for endless variations.
Servings: 8
Cost: $5
Ingredients
Chiffon cake - Makes 1 x 9" round pan or 2 x 6" round pans.
In the KitchenAid mixer bowl
- 114 g Egg whites 4.0 oz - approx 3 eggs (keep the yolks for later)
- 50 g Sugar 1.75 oz
- ⅛ tsp Cream of tartar
In a medium bowl - wet ingredients
- 64 g Water 2.25 oz
- 56 g Canola oil 2.0 oz
- 56 g Egg Yolk 2.0 oz, approx. from 3 eggs
- 2 tsp Lemon juice 12g / 0.4 oz
- ½ tsp Vanilla
In a small bowl - dry ingredients
- 113 g Cake flour 4.0 oz
- 1 + ⅙ tsp Baking powder Slightly more than 1 tsp
- 93 g Sugar 3.30 oz
Instructions
- Whip the egg whites, sugar and cream of tartar in your KitchenAid bowl on high speed until you achieve medium peaks.
- Gradually add the dry ingredients of the small bowl into the wet ingredients of the larger bowl. Mix everything by hand as you sift in the dry ingredients to prevent clumps. Don't mix too much - only enough to incorporate all the dry ingredients well.
- Add the egg whites into the mixture above in three stages. Use your silicone spatula to incorporate everything together thoroughly until there are no more white streaks.
- Pour the batter into the round pans. Do NOT grease the pans. Do place parchment papers on the bottom. Approximately 265g per pan of batter (for 2 x 6") or all of the batter into one 9" pan.
- Bake at 330°F convection for 35-45 minutes or until a toothpick comes out clean from the middle (approximately 185°F in the center)
- Invert the pans onto a cooling rack. Remove cakes from pans when cool.