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  • 3/29 Chiffon Cake Day - 3

    From Dave Drum@1:3634/12 to All on Sunday, March 27, 2022 11:48:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vanilla Chiffon Cake
    Categories: Cakes, Desserts, Dairy
    Yield: 8 servings

    Cooking spray
    2 1/2 c Cake flour; more for the
    - pans
    1 1/2 c Granulated sugar
    1 1/4 ts Baking powder
    1/4 ts Baking soda
    1 ts Kosher salt
    6 lg Egg yolks
    4 oz Unsalted butter; melted,
    - cooled slightly
    2 tb Oil
    2 ts Pure vanilla extract
    1 c Buttermilk
    3 lg Egg whites

    Position a rack in the center of the oven and set the
    oven @ 350ºF/175ºC.

    Spray two 8" round pans with cooking spray and flour
    them.

    In a large bowl, combine the cake flour, sugar, baking
    powder, baking soda, and salt. Whisk to combine.

    In a medium bowl, whisk together the egg yolks, melted
    butter, vegetable oil, and vanilla extract. Once
    combined, whisk in the buttermilk. (The buttermilk goes
    in last so that it doesn’t cause the melted butter to
    coagulate and create lumps.)

    In the bowl of a stand mixer fitted with the whisk
    attachment (or in a large bowl using an electric hand
    mixer or a hand-held whisk), whisk the egg whites on
    medium-high speed until stiff peaks form, 5 to 7
    minutes.

    Pour the bowl of wet ingredients into the bowl of dry
    ingredients and fold them together with a rubber spatula
    until combined.

    Using the spatula, gently fold the egg whites into the
    cake batter in three batches. Take care not to deflate
    the egg whites or overmix the batter.

    Divide the batter evenly between the prepared pans. Bake
    until a toothpick inserted in the center of a cake comes
    out clean or with a few moist crumbs clinging to it, 25
    to 30 minutes.

    Transfer the cakes to a rack to cool in the pan for
    about 30 minutes. To invert, run a knife or thin metal
    spatula around the edge of one cake to help loosen it.
    Invert the cake onto a plate. Remove the cake pan. Place
    a cake plate on top of the cake, and invert it again so
    the cake plate is on the bottom. Repeat for the other
    cake. Let the cakes cool completely before filling,
    frosting, or storing.

    Yields: two 8" round cakes

    By Erin Gardner

    RECIPE FROM: https://www.finecooking.com

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