Deliciously Vintage Baking & Desserts by Glass Victoria;

Author:Glass, Victoria;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2022-12-10T00:00:00+00:00

Very Vanilla Chiffon Cake

This American cake, invented in the 1920s, is incredibly light, moist and fluffy. I adore vanilla and the use of both vanilla pods and extract make this cake enticingly aromatic. The cakes looks beautiful when baked in a cake ring and filled with seasonal berries.

6 large eggs, separated

½ teaspoon salt

220 g plus 1 tablespoon/1¼ cups caster/superfine sugar

1 teaspoon white wine vinegar

130 ml/½ cup sunflower oil

seeds of 1 vanilla pod

2 tablespoons plus 1 teaspoon pure vanilla extract

220 g/1¾ cups plain/all-purpose flour

½ teaspoon bicarbonate of soda/baking soda

100 g/⅔ cup icing/confectioners’ sugar, sifted

fresh blueberries and blackberries, to serve (optional)

a 25-cm/10-in. cake ring, greased and floured

serves 8–10

Preheat the oven to 180°C (350°F) Gas 4.

In a large mixing bowl, whisk the egg whites and salt to soft peaks. Add the 1 tablespoon of caster/superfine sugar and whisk to stiff peaks, then whisk in the vinegar and set aside.

Whisk the egg yolks, remaining caster/superfine sugar, oil, vanilla seeds and 2 tablespoons pure vanilla extract in a large bowl with an electric hand whisk for a few minutes. Sift the flour and bicarbonate of soda/baking soda over the wet ingredients and mix in.

Fold the egg whites into the batter with a large metal spoon and pour the mixture into the prepared pan. Bake for 35–40 minutes or until an inserted skewer comes out clean.

Leave to cool in its pan completely on a wire rack before turning out. Mix the remaining pure vanilla extract, the icing/confectioners’ sugar and 1 tablespoon water in a small bowl to make a loose vanilla-flavoured icing. Fill the hole in the centre of the cake with the berries (if using) and drizzle the icing over the top of the cake.

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