Butter Chiffon Cake

Ingredients:

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup egg whites (from 2 large eggs)
  • 1/4 teaspoon cream of tartar

Instructions:

  1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
  2. Whisk dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt.
  3. Cream butter and sugar: In a separate bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  5. Add dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Add milk: Stir in milk until just combined.
  7. Beat egg whites: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
  8. Fold in egg whites: Gently fold beaten egg whites into batter until just combined.
  9. Pour into pan: Pour batter into prepared pan.
  10. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool upside down: Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Tips:

  • Use cake flour for a lighter and more tender crumb.
  • Don’t overmix the batter, as this can make the cake tough.
  • Let the cake cool completely before frosting or serving.

Enjoy your light and airy butter chiffon cake!