Why This Recipe Works

Chiffon cake has the airy height of angel food cake with the richness of pound cake, but the original recipe is full of complicated, time-consuming steps. We eliminated the unnecessary step of sifting the dry ingredients to make our recipe more accessible. We also perfected the method for beating our eggs to avoid the little pockets of cooked egg whites we encountered in the original recipe.

Before You Begin

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Instructions

WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.

FINISH BATTER Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk water, oil, egg yolks, and vanilla in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.

BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below. Serve.