Chiffon Cake (yield: two 8-in round layers) 1.75 c (210g) cake flour, sifted 1.5 tsp baking powder 1/2 tsp fine salt 3/4 c (150g) sugar 1/2 c (100g) vegetable oil 6 egg yolks 1/2 c (113g) water 1.5 tsp vanilla 6 egg whites pinch of cream of tartar 1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl. 2. Add cake flour, baking powder, salt, and first sugar and whisk to combine. 3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form. 4. Gently fold the meringue into the first mixture. 5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!) 6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean. 7. Remove from the oven and let the cakes cool upside down on a sheet of parchment. 8. Once completely cool, remove the cakes from the pan.
