Classic Vanilla Chiffon Cake
Ingredients
- 7 medium eggs
- 1 tablespoon vanilla extract
- 1/2 cup canola oil (or other vegetable oil)
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- A pinch of salt
Preparation
Preheat the oven to 180Β°C
Grease two 24 cm diameter pans
Separate the egg whites from the yolks
Using a whisk, mix and beat the yolks, oil, vanilla, and water
Add 1/2 cup sugar, sifted flour, and baking powder. Set aside
In a mixer, beat the egg whites with a pinch of salt until foamy, gradually adding 1 cup sugar until stiff peaks form
Gently fold a small amount of the egg whites into the batter with a whisk until well combined, then add the rest with a spatula, very gently
Pour the batter into the pans and bake for about 35 minutes until a toothpick test comes out clean
