Classic chiffon cake is light and fluffy, with a sweet vanilla flavor. The cake is finished with a simple dusting of powdered sugar and can be garnished with fresh berries, if desired.
In a large mixing bowl, sift the cake flour, granulated sugar, baking powder, and salt together. Set aside.
In another large mixing bowl, whisk together the egg yolks (set aside the egg whites for later), milk, oil, vanilla extract, and almond extract by hand for 1 to 2 minutes or until well combined.
Add the dry ingredients to the wet ingredients and whisk until just combined. Set aside while you prepare the egg whites.
In the bowl of an electric stand mixer fitted with a whisk attachment or in a large mixing bowl using a handheld mixer, beat the egg whites and cream of tartar on medium-low speed until foamy.
Increase the mixer to medium-high speed and continue beating the egg whites until stiff peaks form.
Fold ¼ of the whipped egg whites into the batter just until combined and you see very few streaks. Then, fold in the remaining whipped whites until just combined. Be gentle with it because you don’t want to deflate the egg whites.
Carefully, pour the batter into an ungreased 10-inch tube pan (I prefer to use one with a removable bottom). Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.
Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If the top of the cake begins to brown too much before it’s done, tent loosely with foil.
Immediately, invert the cake pan over a wire rack and allow to cool completely in the pan.
Once the cake has fully cooled (about 2 to 3 hours), carefully run an offset spatula or knife around the edges and the center of the pan to detach the cake from the pan. Turn the cake pan onto a serving plate and hit the bottom of the pan to release the cake from the pan. If you have a pan with a removable bottom, use a butter knife or angled spatula to help remove the bottom piece.
Serve with whipped cream and strawberries or garnish with confectioners sugar.
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Notes
Storage Instructions: Cake may be stored in an airtight container at room temperature for 3 to 4 days.Freezing Instructions: Cake will freeze well for up to 3 months. Wrap tightly with plastic wrap and freeze in a large freezer bag/container. Thaw overnight in the refrigerator or for several hours on the counter.