- 8 large eggs, separated, at room temperature
- 1/2 tsp cream of tartar or fresh lemon juice
- 240 g or 2 c unbleached, all-purpose flour
- 14 g or 1 tbsp baking powder
- 300 g or 1 ½ c granulated sugar
- 6 g or 1 tsp fine sea salt
- 100 g or ½ c vegetable oil
- 227 g or 1 c water
- 2 tsp vanilla extract
- 1 tbsp grated fresh lemon peel (from one lemon)
- 1 tbsp lemon juice (from 1/3 of one lemon)
- Preheat the oven to 325°F.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar or ½ tsp lemon juice. Whip until very stiff.
- If you have another bowl for your mixer, attach it to the machine. If not, remove the egg whites to a separate bowl, place the mixer bowl back on the machine (no need to wash) and switch to the paddle attachment.
- Add the sifted flour, baking powder, sugar, and salt and mix briefly to combine.
- Add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, and 1 tbsp lemon juice. Mix until smooth; scrape the bowl and mix for 30 seconds more. Remove the bowl from the mixer.
- Fold one-quarter of the beaten whites into the flour/egg yolk mixture to lighten, then gently fold in the rest in four additions until just blended each time. Pour the batter into the pan(s).
- Bake the cake(s) for 40 minutes (55 minutes for 10” cake), then increase the oven temperature to 350°F and bake until a cake tester or toothpick inserted into the center comes out clean (5 minutes; 10-15 for 10” cake).
- Remove the cake(s) from the oven and cool upside down on the feet or over the neck of a bottle.
- When completely cool, ease a thin-bladed metal spatula between the cake(s) and the pan(s) before removing from the pans.
- Serve garnished with whipped cream and fruit compote, fresh berries or peach slices.
Chiffon and Angel Food Cakes require a surface on which to climb to preserve their loft. Do not grease the pan. Yes, it makes for messy cleanup. Soak the pans in soapy water, then rub with a dishcloth and/or brush gently and diligently. The pans clean up nicely, but it does take a few minutes.
The fluted pans are available from the Web Restaurant Store, of which I cannot speak highly enough. The pan bottoms are detachable; fluted parts and bottoms nest separately for storage.