Chiffon Cake

Instructions

1. Position a rack in the lower third of the oven. Preheat oven to 325°F. Have on hand a 10" tube or angel food cake pan ( ungreased). This can also make two 9" round cake pans (ungreased), with the oven rack in the center.
2. In the bowl of a stand mixer with a whisk attachment, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (90g) of sugar and continue beating until stiff and glossy. Set aside.
3. In a medium bowl, whisk together the remaining 1 cup (200g) sugar with the flour, baking powder, and salt.
4. In a large mixing bowl using a whisk attachment, beat the oil, egg yolks, and extract(s) + flavorings until pale yellow.
5. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes.
6. Gently fold in the whipped egg whites with a whisk or spatula until the batter is uniform. Scrape the bottom of the bowl with a spatula to ensure the batter is evenly mixed. Don\'t mix any more than necessary.
7. Pour the batter into the baking pan and bake bake for 50 minutes.
8. Increase the oven temperature to 350°F and bake for 10 more minutes. The cake is done when a gentle touch on the center of the cake leaves no indent and makes a faint crackling sound. For round pans, bake for 40 minutes at 325°F, then 10 more minutes at 350°F.
9. Remove from the oven and balance the tube pan over the neck of a wine bottle for at least30 minutes. For round pans, place them upside down on a rack to cool.
10. After 30 minutes of cooling, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan. Turn the cake out onto a serving plate to finish cooling completely. Drizzle with a salted caramel sauce.