Yield: Yields two 8-inch round cakes
Light, fluffy, and moist, chiffon cake is classically made with separated eggs and uses oil as the fat. The secret to this cake is to divide the eggs, whip the whites, and fold them into the batter to lighten it. A true chiffon cake is made with only oil, but the flavor of butter just can’t be beat, so this version combines the two. This recipe scales well to produce multi-tiered cakes: to make a 6-inch tier, halve the recipe and bake it in two 6-inch pans. To make a 10-inch tier, scale the recipe up to 1-1/2 times the batter, and bake it in two 10-inch pans.
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Make Ahead Tips
Once cool, the unfrosted cakes can be wrapped in plastic wrap and refrigerated for up to 2 days.
Blueberry-Lemon Chiffon Cake
Before folding in the egg whites, stir in 1-1/2 Tbs. fresh lemon zest (from about 1 large lemon) and 1/2 cup of fresh or frozen blueberries. (The small wild Maine blueberries are ideal, frozen or fresh when available.)
Ginger Chiffon Cake
Before folding in the egg whites, stir in 1 Tbs. ground ginger and 1/4 cup ginger preserves. (Ginger preserves are available in the jam aisle of most grocery stores.)
Orange-Clove Chiffon Cake
Before folding in the egg whites, stir in 2 Tbs. orange zest (from about 1 orange) and 1/2 tsp. ground cloves.
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