A light, delicious cake, perfect with coffee or tea. For a classy dessert, it’s lovely with a scoop of chocolate ice cream beside it, and drizzled with some cherry-ﬂavored schnapps or raspberry dessert syrup.
Vanilla Chiffon Cake
- Cooking and Prep: 1 h 20 m
- Serves: 12
Prepare the Cake
Beat egg whites with one cup sugar until stiff. Set aside. Beat egg yolks with the remaining cup of sugar until the mixture turns a pale yellow.
Combine the oil and the orange juice in one bowl and the dry ingredients in a second bowl. Alternately add and mix the dry and the liquid ingredients into the yolk mixture. Fold in the egg white mixture.
Pour batter into a greased tube pan and bake at 350 degrees Fahrenheit for 50 minutes to one hour.
Remove tube pan from oven and invert until cool.
Photography and Styling by Chavi Feldman