Classic Chiffon Cake
When it comes the perfect cake to eat with fresh strawberries, you need to try our Classic Chiffon Cake.
Most people wouldn’t think of strawberry shortcake as divisive, but people have their favorite: angel food or pound, shortbread or sponge. Others swear by chiffon cake, and so we share a recipe from April McGreger, owner of Farmers Daughter Brand pickles and preserves.
This great recipe and more can be found on nando.com/therecipe.
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Andrea Weigl
Classic Chiffon Cake
From April McGreger of Farmer’s Daughter Brand pickles and preserves.
2 1/4 cups sifted cake flour (8 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup vegetable oil
7 egg yolks (about 1/2 cup)
3/4 cup water or orange juice
1 tablespoon grated lemon zest
1 1/2 teaspoons pure vanilla extract
10 egg whites (about 1 1/3 cups)
1/2 teaspoon cream of tartar or lemon juice
Heat oven to 325 degrees. Line the bottom of a 10-inch springform pan (3 inches high) with parchment paper cut to fit. Do not butter or flour the pan.
Whisk together flour, baking powder, salt and 1 1/4 cups sugar in a large bowl. Make a well in the center and add oil, yolks, water or orange juice, lemon zest and vanilla. Whisk well for about 1 minute or until smooth.
Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar or lemon juice and beat until whites hold soft peaks. With the mixer running slowly, mix in the remaining 1/4 cup sugar. Beat whites until they are glossy and hold stiff peaks. The peak of egg whites on the end of the beater should not droop when you turn the beaters over.
Use a large whisk or spatula to gently stir about a third of the whites into the batter to lighten it. Then gently fold in the remaining whites until just blended.
Pour batter into prepared pan and level the top. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
Place cake on a wire rack and let it cool completely in the pan. Run a spatula or knife around the outside edge of the cake and unmold it from the pan. Peel off the parchment and place the cake on a serving platter. Garnish lightly with powdered sugar to serve.
Yield: one 10-inch cake.
This story was originally published May 8, 2015 at 9:14 AM with the headline "Classic Chiffon Cake."