Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-high speed until soft peaks form, about 2 mins. With mixer running, slowly add 2 tbsp sugar and whip until just stiff and glossy, about 1 min; set aside.
Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk water, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.
Bake until toothpick inserted into center comes out clean and cracks in cake appear dry, 55-65 mins. Cool, inverted, to room temperature, about 3 hours. When the cake is cool, turn the pan right side up and run a flexible knife around the tube and outer edge. Use the tube to pull the cake out of the pan and set it on an inverted baking pan. Cut the bottom free. Now invert the cake onto a serving plate and gently twist the tube to remove.
ORANGE CHIFFON CAKE- Prepare Chiffon Cake, reducing total sugar to 1 1/4 cups. Replace water with 3/4 cup orange juice and add 1 tbsp grated orange zest along with vanilla in step 2. For glaze, whisk 3 tbsp orange juice, 2 tbsp softened cream cheese, and 1/2 tsp grated orange zest in medium bowl until smooth. Add 1 1/2 cups confectioners' sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 mins.
CIDER SPICE CHIFFON CAKE- Prepare Chiffon Cake, reducing total sugar to 1 1/4 cups. Replace water with 3/4 cup apple cider and add 1 tsp ground cinnamon and 1/2 tsp ground allspice to flour mixture in step 2. For glaze, whisk 3 tbsp apple cider, 2 tbsp softened cream cheese, 1/4 tsp ground cinnamon, and 1/8 tsp ground allspice in medium bowl until smooth. Add 1 1/2 cups confectioners' sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 mins. Serve.
Originally Submitted
9/20/2010
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