Vanilla chiffon cake
I went home for Labor Day Weekend to visit my parents, and my grandmother who is visiting from Taiwan. My mom requested that I make a chiffon cake. I had made a pandan chiffon cake on my last visit home and they really enjoyed it.
My grandma is a bit picky about her food, so I didn't think she would like the pandan cake, especially with its green color. I thought of making a vanilla bean one but I didn't know how she would feel about the vanilla bean flecks.
I ended up deciding on vanilla. To my relief, it came out great. It was
soft, spongy, just sweet enough. This was probably my best attempt at a
chiffon cake. Luckily, my best chiffon cake came at just the right time.
Vanilla Chiffon Cake (adapted from Little Corner of Mine)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup milk
2 tsp. vanilla extract
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1. Preheat oven to 350'F (175'C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth. (The batter will be very, very thick.) To help deal with the thickness, I kept my handmixer near the top of the batter so that the batter did not get stuck in the mixer. I also did a lot of hand stirring.
3. Beat (C) (egg whites and cream of tartar) in a separate bowl until moist peaks
formed. Gradually add 3/4 cup sugar, beating until stiff and shiny
peaks are formed. Fold 1/3 of the egg whites into the egg yolks
mixture, fold to mix and then add the rest of the egg whites. Fold
gently but thoroughly until no white streaks remain. Pour batter into ungreased 10" tube pan.
4. Bake for 60 mins or until a
toothpick inserted in the center comes out clean. Invert cake and cool
completely in pan. When cool, loosen the edges and shake pan to remove