Don’t let the name fool you; this Vanilla Chiffon Cake is an easy-to-make dessert with the show stopping looks you’ve been searching for to make your springtime table setting “eggs-quisite.” It’s a traditional light and airy cake that is truly a feast for the eyes while remaining light on the stomach.
Vanilla Chiffon Cake
Pre-heat oven to 325° (160°C). Move oven rack to the lowest position.
In large bowl, combine flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla and egg yolks until blended.
In separate large bowl, beat egg whites and cream of tartar on high speed until stiff peaks form about 2 minutes. Fold a little beaten egg whites (about 1/3) into egg yolk mixture then gradually fold all into remaining egg whites using rubber spatula just until blended. Pour into ungreased 10-inch (25 cm) tube pan.
Bake for 1¼ hrs or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof bottle or metal funnel. Let hang about 2 hours or until cake is completely cooled. Loosen side of cake with knife or metal spatula and remove from pan.
Combine egg whites, sugar, corn syrup, water and salt in top of a double boiler. Beat until blended. Beat and cook over boiling water until mixture forms peaks, about 7 minutes. Remove from heat and add vanilla. Beat until spreading consistency, about 1 minute.
Spread on cooled cake. Decorate with strawberries.
- 2 cups (500 mL) all-purpose flour can replace the cake and pastry flour and increase to 7 yolks.
- This cake freezes well and is easier to frost while frozen.