chiffon cake:
1.75 c (210g) cake flour
1.5 tsp baking powder
1/2 tsp salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
mix flour, baking powder, salt, and first sugar. separately combine oil, yolks, water, and vanilla. mix the two together.
whisk whites and pinch of cream of tartar until frothy. add second sugar one tablespoon at a time. whisk until medium peaks.
gently fold meringue into first mixture. bake at 350F in an unprepared pan (don’t grease or flour)
