1 1/2 cups (10.5 ounces) sugar, divided
1 1/3 cups (6 ounces) cake flour
2 teaspoons baking powder
¼ teaspoon salt
7 large eggs (3 whole, 4 separated)
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Set aside 1/4 cup of the sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add the 3 whole eggs and 4 yolks (reserving whites), vegetable oil, water, and vanilla and whisk until smooth.
2. Using stand mixer fitted with whisk, whip remaining 4 egg whites on medium-low speed until foamy, about 1 minute. Gradually add reserved 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into an ungreased removable bottom tube (angel food cake) pan. Bake until toothpick inserted in center comes out clean, 40 to 50 minutes, rotating pan halfway through baking. Invert the pan upside down and let cake cool completely in the pan, about 2 hours.
4. Turn the cake pan right side up and run a thin knife all around the edges to loosen the cake. Press on the removable bottom to lift the cake out. Run the knife between the cake and the bottom and carefully lift the cake off the bottom onto a serving platter.
Excellent served with pie filling, whipped cream, fresh fruit, chocolate ganache, etc.
Variation: chocolate chiffon - reduce flour to 5 1/2 ounces and add 1/4 cup (1 ounce) dutch processed cocoa powder to the dry ingredient mixture.
Variation: Orange chiffon or chocolate orange chiffon - add the zest of an orange to the dry ingredient mixture. Juice the orange and use the juice plus water as needed to make 1/2 cup total liquid.
Variation: red wine chocolate chiffon. Make the chocolate variation and substitute a dry red wine, such as merlot, for the water. After the cake is cooled, make a red wine ganache to pour over by microwaving 1 cup of chopped dark chocolate with 1/4 cup of wine for 1 minute. Whisk until very smooth and melted. Let cool for 5 minutes, whisk again, and pour over the cake, letting it drip down the sides.
1 1/2 cups (10.5 ounces) sugar, divided
1 1/3 cups (6 ounces) cake flour
2 teaspoons baking powder
¼ teaspoon salt
7 large eggs (3 whole, 4 separated)
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Set aside 1/4 cup of the sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add the 3 whole eggs and 4 yolks (reserving whites), vegetable oil, water, and vanilla and whisk until smooth.
2. Using stand mixer fitted with whisk, whip remaining 4 egg whites on medium-low speed until foamy, about 1 minute. Gradually add reserved 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into an ungreased removable bottom tube (angel food cake) pan. Bake until toothpick inserted in center comes out clean, 40 to 50 minutes, rotating pan halfway through baking. Invert the pan upside down and let cake cool completely in the pan, about 2 hours.
4. Turn the cake pan right side up and run a thin knife all around the edges to loosen the cake. Press on the removable bottom to lift the cake out. Run the knife between the cake and the bottom and carefully lift the cake off the bottom onto a serving platter.
Excellent served with pie filling, whipped cream, fresh fruit, chocolate ganache, etc.
4. Turn the cake pan right side up and run a thin knife all around the edges to loosen the cake. Press on the removable bottom to lift the cake out. Run the knife between the cake and the bottom and carefully lift the cake off the bottom onto a serving platter.
Excellent served with pie filling, whipped cream, fresh fruit, chocolate ganache, etc.
Variation: chocolate chiffon - reduce flour to 5 1/2 ounces and add 1/4 cup (1 ounce) dutch processed cocoa powder to the dry ingredient mixture.
Variation: Orange chiffon or chocolate orange chiffon - add the zest of an orange to the dry ingredient mixture. Juice the orange and use the juice plus water as needed to make 1/2 cup total liquid.
Variation: Orange chiffon or chocolate orange chiffon - add the zest of an orange to the dry ingredient mixture. Juice the orange and use the juice plus water as needed to make 1/2 cup total liquid.
Variation: red wine chocolate chiffon. Make the chocolate variation and substitute a dry red wine, such as merlot, for the water. After the cake is cooled, make a red wine ganache to pour over by microwaving 1 cup of chopped dark chocolate with 1/4 cup of wine for 1 minute. Whisk until very smooth and melted. Let cool for 5 minutes, whisk again, and pour over the cake, letting it drip down the sides.
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