This months challenge was a Chiffon Cake (which I never made previously.) This is a tender crumb, tasty, moist cake. Fairly easy to make and the results were perfect

Chiffon Cake

INGREDIENTS
Cake
• 200g (1 ⅔ c) cake flour
• 200g (1 c) granulated sugar, divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 large eggs, separated, RT
• ½ teaspoon cream of tartar
• 160g ( ⅔ c) RT whole milk
• 113g ( ½ c) canola oil or vegetable oil
• 2 teaspoons vanilla

Cream Cheese Whipped Cream
• 85g (3 oz) full-fat block RT cream cheese
• 240g (1 c ) heavy cream, cold
• 23g (3 Tbl) confectioners’ sugar
• ½ teaspoon vanilla bean paste or pure vanilla extract
• fresh berries, for garnish

METHOD

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, sift together the flour, 100g ( ½ c) of the sugar, the baking powder, and salt. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. With the mixer still running, slowly pour in the remaining 100g ( ½ c) of sugar. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Transfer the meringue to another bowl and set aside.
4. Using a stand mixer fitted with the whisk, beat the egg yolks, milk, oil, and vanilla on medium-high speed until pale and frothy, about 2 minutes.
5. Sift the flour mixture into the egg yolk mixture, and whisk to combine. Add half of the meringue to the batter and use a spatula to gently fold it all together to incorporate. Then fold in the remaining meringue. Work slowly and gently so you don’t deflate the egg whites. The batter should be light and fluffy. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
6. Bake for 45–55 minutes or until the top of the cake springs back when lightly pressed. Insert a toothpick near the center; if it comes out clean, the cake is done. (Our test cakes always took exactly 50 minutes.)
7. Immediately invert the cake pan onto a cooling rack and leave the cake upside down until completely cool. Run a thin knife around the edges to help loosen the sides. Gently tap the pan, upside down, on a serving stand or plate to release the cake.
8. Using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar and vanilla, and beat until completely smooth (absolutely no lumps!). Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out. With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to medium-high speed and whip until medium peaks form, about 3 minutes. Spread or pipe on the cake. In the pictured cake, I used Ateco 808 large round piping tip. Garnish with fresh berries, if desired. Slice and serve.
9. Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If topped with the Cream Cheese Whipped Cream, store the cake covered in the refrigerator.

NOTES

1. Make-Ahead & Freezing Instructions: The baked and cooled cake can be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If serving with whipped cream and fresh berries, garnish the cake on the day you plan to serve it. The cake freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If using the Cream Cheese Whipped Cream topping, you can prepare it up to 1 day in advance and refrigerate it until ready to use.
2. Eggs: Eggs separate more easily when cold, but egg whites whip to greater volume when at room temperature. I recommend separating the eggs while they’re cold, then covering and letting them sit at room temperature for about 30–60 minutes before beginning the recipe.
3. Best Oil to Use: Use an oil that’s neutral in flavor, so the vanilla can shine, such as canola oil or vegetable oil. I also love using avocado oil in this cake. I have not tested it with other oils. Do not substitute with butter.
4. Milk: Whole milk is ideal because its fat content contributes richness and a soft, tender crumb. In a pinch, 2% or 1% milk will work, though the cake won’t be quite as rich. I do not recommend nonfat milk. I have not tested this cake with nondairy milk. Some chiffon cake recipes use water instead of milk, but I prefer milk for its flavor and texture benefits.
5. Layer Cake Instructions: Line three 8-inch round pans with parchment paper rounds; do not grease the pans. Bake time is around 20–23 minutes. The cakes are done when the top springs back when lightly pressed and a toothpick inserted near the center comes out clean. Invert the cake pans onto cooling racks and cool the cakes in the pans upside down for 45 minutes, or until completely cool. Run a knife around the edges to help loosen the sides, remove the cakes from the pans and peel off the parchment rounds, and place right side up on the cooling racks. If using the Cream Cheese Whipped Cream Topping to fill and frost the cake, double the topping recipe. This yields enough for a filling between the layers and a light coating on the top. Refrigerate the assembled cake until ready to serve.