Basic Chiffon Cake Recipe
- Butter, for coating the pan
- 1 cup cake flour, plus more for coating the pan
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3 large eggs, whites and yolks separated (see Game Plan note), at room temperature
- 3/4 cup granulated sugar
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
- Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar.
- Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes.
- Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl.
- Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute.
- Transfer batter to a large bowl.
- Wash and dry the mixer bowl and whisk attachment.
- Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds.
- Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more.
- Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
- Pour the batter into the prepared pan.
- Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.
- Place on a wire rack to cool slightly, about 15 minutes.
- Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.
butter, cake flour, baking powder, salt, vegetable oil, water, vanilla, eggs, sugar
Taken from www.chowhound.com/recipes/basic-chiffon-cake-28648 (may not work)