Vanilla Chiffon Cake

Ingredients

• 2 cups cake flour (sifted)
• 1 cup granulated sugar (divided: 1/3 cup with dry ingredients, 2/3 cup folded into egg whites)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 7 units large egg yolks (room temperature)
• 3/4 cup neutral oil (vegetable or canola)
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 10 units large egg whites (room temperature, clean bowl)
• 1/4 teaspoon cream of tartar (helps stabilize whites)
• 1 cup blackberries (for serving) (macerated with 1 tbsp sugar and 1 tsp lemon juice)
• 1/2 cup heavy cream (whipped with a pinch of sugar)
• 1 tablespoon granulated sugar (for macerating fruit)
• 1 teaspoon lemon juice (for macerating fruit)

Instructions

1. Preheat Oven

   Set the oven to 325°F (165°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 325°F

2. Combine Dry Ingredients

   In the large mixing bowl whisk together cake flour, salt, baking powder, and 1/3 cup granulated sugar until evenly distributed.

   Time: PT5M

3. Create a Well and Add Yolks & Oil

   Make a well in the center of the dry mixture. Add the 7 egg yolks and 3/4 cup neutral oil. Begin whisking from the center outward, incorporating the flour gradually.

   Time: PT5M

4. Incorporate Milk

   Add half of the milk (½ cup) and whisk until the batter looks smooth. Then add the remaining milk and 2 teaspoons vanilla extract, whisking just until no dry spots remain.

   Time: PT3M

5. Whip Egg Whites

   In a clean bowl, add the 10 egg whites, 1/4 tsp cream of tartar, and the remaining 2/3 cup sugar. Using the stand mixer on medium‑low, whip until the mixture becomes glossy, then increase to high speed and continue until very stiff peaks form.

   Time: PT15M

6. First Fold

   Scoop about one‑third of the whipped egg whites and gently fold into the batter with a large spatula, using a cutting‑and‑lifting motion.

   Time: PT3M

7. Second Fold

   Add another one‑third of the remaining whites and fold until just incorporated.

   Time: PT3M

8. Final Fold

   Fold in the last third of the whites, stopping when the batter is almost streak‑free.

   Time: PT4M

9. Prepare Pan & Transfer Batter

   Line the sides and tube of the 9‑inch tube pan with foil (to provide friction). Pour the batter in, filling about three‑quarters of the pan. Tap the pan gently on the countertop to release large air bubbles.

   Time: PT5M

10. Bake

    Place the pan in the oven and bake for 1 hour 15 minutes, or until the top is golden‑brown and a cake tester inserted into the tallest part comes out clean.

    Time: PT1H15M

    Temperature: 325°F

11. Cool

    Ideally invert the pan and let the cake cool upside‑down for 30 minutes. If foil prevents inversion, cool right‑side‑up on a rack for the same time.

    Time: PT30M

12. Release & Serve

    Remove the foil, gently run a butter knife around the tube and bottom, then lift the cake out. Slice and serve with macerated blackberries and a dollop of lightly sweetened whipped cream.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g