April 18, 2020
The fluffiest cake
My paternal grandma always used to make this cake for family holiday gatherings. It was invented in 1927 by California salesman Harry Baker who sold the recipe to General Mills in 1948. Since then, it has been known for its light and fluffy texture from the addition of plenty of egg whites and vegetable oil.
Weekend baking at its finest!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
The Chiffon Cake.
- 7 large eggs, separated
- 1-1/2 teaspoon cream of tartar
- 1-1/2 cups white, granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange or lemon zest
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk ((any type))
- Confectioner’s sugar ((for dusting))
- Preheat oven to 325 degrees F.
- In a large bowl, beat the egg whites and cream of tartar until foamy. Add 1/2 cup of the sugar, and beat until the egg whites develop soft peaks. Set aside.
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In another large bowl, beat the egg yolks, oil, and extracts until a pale yellow color. Beat in the orange or lemon zest. In a small bowl, whisk together the flour, baking powder, salt, and the remaining 1 cup of sugar. Add half of the flour mixture and half of the milk to the egg yolk mixture, and beat. Beat in the remaining half of flour mixture and half of the milk until just combined, being careful not to overmix. Fold in the egg whites until just mixed together. Pour the batter into an ungreased angel food cake pan.
- Bake cake for 50 minutes at 325 degrees F. Increase the temperature to 350 degrees F, and bake for another 10 minutes. Immediately invert the cake on a wine bottle (or if the pan has little feet, invert the pan on the feet. Allow to cool completely before removing from pan and dusting with confectioner’s sugar. Slice, serve, and enjoy!
