Vanilla Bean Chiffon Cake Recipe - bhaarat recipe
This is a recipe for the simplest of luxuries, a chiffon cake flavored with the seeds from a whole vanilla bean. If you’ve never tried this, you will be amazed at the intensity of flavor you get. Buy only plump, moist beans from specialty foods stores where there is a high turnover, or order them online from www.kingarthurflour.com. Store them in an airtight container or zipper-top bag at room temperature (refrigeration will cause them to grow moldy) for up to 2 years.
1. Preheat the oven to 325°F. Have ready a 9-inch ungreased angel food tube pan with a removable bottom.
Ingredients
Serves 10 to 12
- 1 1⁄3 cups cake flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt 7 large eggs, 5 separated, 2 left whole
- 1 1⁄2 cups sugar
- 1⁄2 cup vegetable oil
- 1 whole vanilla bean
- 2⁄3 cup water
- 1⁄4 teaspoon cream of tartar
how to make Vanilla Bean Chiffon Cake?
2. Combine the flour, baking powder, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside.
3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium-high speed until lightened in color, about 3 minutes. With the mixer running, add 1 cup sugar in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer. Use a sharp paring knife to split the vanilla bean lengthwise. Use the edge of the knife to scrape the seeds from the bean and into the bowl. Stir to distribute.
4. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 the water. Repeat, ending with the flour mixture, scraping down the bowl once or twice as necessary.
5. With clean beaters and using a clean mixing bowl, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold 1⁄4 of the yolk mixture into the whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.
7. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours.
8. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve.
9. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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