My Recipe Box

Source: https://www.kingarthurflour.com/recipes/chiffon-cake-recipe

Serves:

1. In a large bowl, whisk 2/3 of the sugar with the flour, baking powder, and salt.
2. In a standing mixer, beat the oil, milk, extracts, and egg yolks until pale yellow. Add the dry ingredients and beat until well blended, about 2 minutes at medium speed.
3. Transfer the batter to a large bowl and clean the mixing bowl.
4. Whip the egg whites with the lemon juice on low-medium speed until frothy, then add the remaining sugar and beat on medium-high speed until soft peaks form.
5. Gently fold the whipped egg whites into the batter, 1/3 at a time.
6. Pour batter into tube pan. Bake at 325 degrees for 50 to 60 minutes, or until top of cake springs back when touched.
7. Cool the cake upside down for 30 minutes before removing from the pan.

For a lemon chiffon cake, replace milk with the zest and juice of two lemons plus enough water to make 3/4 c. of liquid. Recipe can also be made in two 9-inch round pans (reduce baking time by 10 minutes). Use 3/4 of the recipe for a 10-inch bundt pan, or bake 1 bundt plus 1 dozen cupcakes (reduce baking time to 18-20 minutes).