VANILLA CHOFF ON CAKE

INGREDIENTS
 ½ cup (3.5 oz, 105g) vegetable oil

 6 eggs, separated

 ¾ cup (6 oz, 180 ml) water

 1 tablespoon vanilla extract

 2 ¼ cups (10 oz, 280 g) cake flour

 1 ½ cups (12 oz, 336g) granulated sugar, divided

 1 tablespoon baking powder

 1/2 teaspoon salt

INSTRUCTIONS
1. Preheat the oven to 325°F. For a traditional chiffon cake, use an
ungreased 10" tube pan. If you want to make a layer cake line two 8”
cake pans with parchment paper or butter and flour the bottom of the
pans only.

2. Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on
medium speed until well combined.

3. Sift the flour with 1 cup of the sugar, the baking powder and salt. With
the mixer on low, add the dry ingredients to yolk mixture. Whip on high
speed for 1 minute, then set aside

4. Whip the egg whites on medium speed to soft peak. Gradually add the
remaining ½ cup sugar, increase the speed to medium high and whip to
full peak. Fold the whites into the yolk mixture in three increments.
5. If making a layer cake, divide the batter between the two pans. If you're
using a tube pan, pour all the batter into the pan. Bake until the middle of
the cake springs back with lightly pressed, 30-35 minutes for the layers
or about 50-60 minutes for the tube pan.

6. Cool the cake completely in the pan.