Vanilla Chiffon Cake

Ingredients

• 3 ½ oz vegetable oil (½ cup)
• 6 large eggs (separated)
• 6 oz water (¾ cup)
• 1 tablespoon vanilla extract
• 10 oz cake flour (2 ¼ cups, see note)
• 12 oz granulated sugar (1 ½ cups, divided)
• 1 tablespoon baking powder
• ½ teaspoon table salt

Directions

• Preheat the oven to 325 °F. For a traditional chiffon cake, use an ungreased 10″ tube pan. If you want to make a layer cake line two 8” cake pans with parchment paper or butter and flour the bottom of the pans only.
• Combine 3 ½ oz vegetable oil, 6 egg yolks, 6 oz water and 1 tablespoon vanilla extract in a mixer bowl. Mix on medium speed until well combined.
• Sift 10 oz cake flour with 1 cup of the sugar, 1 tablespoon baking powder and ½ teaspoon table salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
• Whip 6 egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
• If making a layer cake, divide the batter between the two pans. If you’re using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
• Cool the cake completely in the pan.