Chiffon Sponge

🥘 Ingredients

• egg 7 large
• cream of tartar ½ tsp
• granulated sugar 298 g
• all-purpose flour 240 g
• baking powder 2 ½ tsp
• salt ¾ tsp
• vegetable oil 99 g
• vanilla 2 tsp
• almond extract ½ tsp
• whole milk 170 g

1. 1

   Preheat the oven to 325°F with a rack in the bottom third. Have on hand an ungreased 10" tube or angel food cake pan .
2. 2

   In a large mixing bowl , beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the granulated sugar and continue beating until stiff and glossy. Set aside.
3. 3

   In a medium bowl , whisk together the remaining 1 cup (198g) sugar with the all-purpose flour , baking powder , and salt .
4. 4

   In a large mixing bowl or bowl of your stand mixer , use the whisk attachment to beat the vegetable oil , reserved egg yolks, and vanilla and almond extract until pale yellow. Add the dry ingredients in thirds, alternating with the whole milk , beating at medium speed for 2 to 4 minutes .
5. 5

   Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
6. 6

   Pour the batter into the prepared pan. Bake for 50 minutes without opening the oven; the cake will rise high above the pan then settle back almost even as it continues to bake.
7. 7

   Increase the oven temperature to 350°F and bake for 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound.
8. 8

   Remove from the oven and invert the tube pan over the neck of a wine bottle for 30 minutes . After 30 minutes, 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.
9. 9

   Note: if using a 12 x 8.5 sheet pan, bake for 20 to 30 minutes at 360°F.