Vanilla Chiffon Cake

Vanilla Chiffon Cake Recipe:

2 1/4 cups cake or AP flour

1 + 1/2 cups sugar, separated

1 T. baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup oil of your choice (canola or sunflower)

5 large eggs, separated + 2 extra egg whites

1 T. vanilla

1/2 tsp. cream of tartar*

confectioners' sugar

Sliced strawberries mixed with a little sugar and Disaronno or other liqueur of choice adds a wonderful sweet and citrus flavor that compliments the cake very well.

Directions: Preheat the oven to 325°. In a large bowl, combine flour, 1 cup sugar, baking powder, and salt. Make a well in center; add cold water, oil, egg yolks, and vanilla to well. With a wire whisk, stir until smooth.

In a separate bowl, with a mixer at high speed, beat egg whites and cream of tartar (* or substitute for a squeeze of fresh lemon juice) until soft peaks form when beaters are lifted. Sprinkle in remaining 1/2 cup sugar, 2 T. at a time, while continuing to beat whites until the sugar has dissolved and whites stand in stiff, glossy peaks. With a rubber spatula, gently fold in 1/3 of the egg whites into the egg yolk mixture, then repeat until all whites are incorporated.

Scape batter into an ungreased 9-10" tube/bunt pan; spread evenly. Bake until the cake springs back when lightly touched, about 1 hour 15 minutes. Invert cake onto a a large metal funnel or bottle; cool completely. Run the knife around the cake to loosen from side and the center of the tube. Remove cake and place on serving platter. Dust with powdered sugar and serve with fruit of choice, but I highly recommend the strawberries!

Kali Orexi,