Vanilla chiffon cake: the recipe for a high and fragrant American cake
There vanilla mousse cake it’s a sweet american tall and fluffy, light as a cloud and reminiscent of the chiffonthe fabric from which it takes its name.
It is a very large donut and of squishy texture, thanks to beaten eggs with cream of tartar. The cake is then baked in the chiffon cake pan metal, with high edges and “feet” that allow it to be turned over. The vanilla flavor is the one used in the classic preparation, but there are different aromatic variations such as the lemon and orange versions, always very sweet and fragrant.
try this recipe too
baking powder for cakes
How to prepare a sponge cake
In a bowl, sift the flour, baking powder, sugar and salt.
In another bowl, whisk the eggs, cold water, seed oil and vanilla extract. When the mixture becomes clear, add the dry ingredients and mix.
Beat egg whites with cream of tartar until stiff peaks form.
Combine 1/4 of the whipped egg whites with the yolk mixture and mix until just combined. Then gently fold in the remaining egg whites.
Pour the batter into the donut mold (25 cm). Bake in a static oven at 160°C for 1 hour.
When ready, flip the donut. Sprinkle icing sugar over the cake before serving.
You can keep the cake rag up to 5 days under glass bell: it will remain very soft.