This chiffon cake is a very LARGE, impressive looking cake that is wonderful for a party or other special event. It’s also a very easy cake to make. I made two of these cakes over the weekend. One was for an anniversary celebration… white frosting, red roses and hearts. The other was for the photograph below… and for the freezer.
2 cups cake flour (I make my own)
1 1/2 cups cane sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup water
1 teaspoon vanilla
1/4 teaspoon almond extract (or other flavoring… I omit this)
1/2 cup oil
5 large egg yolks
7 large egg whites
1/2 teaspoon cream of tartar
Preheat the oven to 325°F.
Using a whisk, combine flour, sugar, baking powder and salt in a large bowl. Add the water, vanilla, extracts, oil, and egg yolks and beat until smooth.
In another bowl (and with clean beaters) beat the egg whites with the cream of tartar until they are stiff. Using a spatula, fold the egg whites into the batter until just blended… don’t over-mix.
Pour the batter into an ungreased 10-inch tube pan. Bake for approximately 65 minutes or until done. Cool the cake upside down in the pan.
For special occasions, I frost this cake with my favorite frosting, but we actually prefer it without any frosting at all!