FLUFFY CHIFFON CAKE

1. Remove eggs from the fridge to allow them to reach room temperature. Once they’ve reached room temp, separate the egg whites and yolks into two different containers.

2. Heat oven to 325° F (163°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and add the wet ingredients in this order: oil, egg yolks, cold water, and vanilla.Whisk together until batter is smooth.

3. In another large bowl, beat the egg whites on a medium speed for two minutes before adding the cream of tartar. Then continue to beat them on a higher speed until they form stiff peaks.

4. Pour the batter into the egg whites gradually, gently folding them with a large rubber spatula. Be careful not to stir them!

5. Pour the finished batter into a tube cake pan. Tap the bottom of the pan against the countertop three to five times to dispel any air bubbles in the batter. Before placing in the oven, make sure to clean off any drips on the sides to help the cake rise.

6. Bake the cake for 55 minutes on the middle rack of the oven. Increase the temperature to 350° F (177°C) for an additional 10 to 15 minutes, or until a toothpick inserted in the top comes back clean. After removing the cake, turn it upside down to let it cool completely, about 2 hours.

7. To remove the cake, insert a thin knife between the cake and the pan. Removal changes depending on if you’re using a one pan or two piece pan. For a one piece pan, tap it roughly against the counter again before flipping it over onto a plate. With a two piece pan, simply grab the tube and lift it out.

Yields about 2 cups (480mL) of whipped cream.

1. Place the bowl and whisk(s) into the freezer for 5 to 10 minutes to chill.

2. Once cooled, combine the ingredients in the bowl and whip the cream until it forms stiff peaks. Be careful not to over-beat. Garnish with mint leaves.