This chiffon cake is a dream dessert with its delicate, fluffy texture and vanilla-forward flavor. Bake and serve it for any occasion, from birthdays to dessert after Sunday dinner.
Instructions
1
Prep the eggs and dry ingredients
2
Preheat the oven to 350°F. Place the egg whites in a bowl and let them stand at room temperature for 30 minutes. In a separate bowl, sift the flour, sugar, salt and baking soda together twice and set the mixture aside.
3
Mix the egg yolks
4
In another bowl, mix the egg yolks, water, oil and vanilla extract. Beat the mixture on medium speed until light and foamy.
5
Add the dry ingredients
6
Gradually mix the sifted dry ingredients into the egg yolk mixture until just combined.
7
Beat the egg whites
8
Add the cream of tartar to the egg whites and beat on high speed until stiff peaks form. Using a spatula, gently fold the egg whites into the batter until well incorporated. Gently spoon the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Editor's Tip: Contrary to other cake recipes, bake this cake in an ungreased pan. Greasing or buttering the pan will introduce too much fat, and the cake will not rise up the sides of the pan properly.
9
Bake the cake on the lowest rack of the oven until the top springs back when lightly touched, 45 to 50 minutes. Immediately invert the cake pan and let the cake cool completely. Editor's Tip: Inverting the cake pan helps prevent condensation from forming at the base of the cake while it cools, ensuring that the cake retains its fluffy texture.
10
Remove the cake from the pan
11
Run a knife around the sides and center of the tube pan to release the cake. Invert the cake onto a serving plate. Sprinkle with confectioners' sugar and serve with fresh berries.
