Searching for the perfect chiffon cake to me is like huntin’ down a unicorn and it DOES exist. When I was 15, my birthday cake consisted of 3 layers of vanilla chiffon with sweet strawberries, peaches, and pears mixed in with vanilla whipped cream in between each soft layer. The cake, so delicate melts in the mouth before the cream does.
For my dad’s birthday, I made a chiffon cake with vanilla whipped cream then garnished with sliced strawberries and finally a light dusting of powdered sugar.We all enjoyed it. This is the cake to make for whom buttercream is too sweet. Hope you have as much fun putting together this cake like I did.
- 2 cups sifted cake flour
- 1 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 7 egg whites
- 1/2 teaspoon cream of tartar
- angel food cake tube or a 8X3 in. round cake pan
- Preheat oven to 325 degrees.
- Sift together, flour, sugar, baking powder, and salt. Transfer into a mixing bowl and add oil, egg yolks, water, vanilla and lemon oil. Whisk ingredients together.
- In a mixer, use the whisk and beat eggs white and cream of tartar until very stiff but not dry.
- Gradually pour egg yolk batter into the egg whites and fold (do not stir!).
- Pour batter into angel food tube pan or butter and floured 8X3 round cake pan.
- Bake for 55 minutes. Then, increase heat to 350 degrees and bake for another 10 minutes. Invert over a bottle of wine. When completely cool, knife the edges and invert into cake dish.