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