Vanilla Chiffon Cake

Due to the height of this cake, the top may brown quickly. If this happens, cover the cake with foil to prevent the top from burning.

Makes 12 servings

Total time: 11/2 hours + cooling

12

1

1½

2

1¼

5

1

31/3

egg whites, at room temperature tsp. cream of tartar cups superfine sugar tsp. pure vanilla extract cups all-purpose flour cups heavy cream tsp. vanilla bean paste cups strawberries, halved and tops removed Confectioners’ sugar, sifted

Preheat oven to 350°F (180°C). Do not grease your angel food cake pan!

Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until soft peaks form. Gradually add superfine sugar, one spoonful at a time; beat until stiff peaks form. Whisk in vanilla extract.

Remove bowl from stand mixer. Sift one-third flour over top of egg white mixture; fold ingredients together with a metal spoon. Repeat sifting and folding with remaining flour two more times until fully incorporated. Transfer half the batter into ungreased angel food cake pan; smooth batter evenly with the back of a spoon or spatula.

Top with remaining batter, spreading evenly and smoothing top.

Bake cake until top is puffed, lightly golden, and springs back when touched, 35–40 minutes.

Turn cake upside-down immediately onto a rack after removing from oven; let cool completely. (If your pan has feet, simply rest upside-down on those.) Once completely cool, gently shake the pan and run a knife around the edge to release cake. Cut cake in half horizontally and place bottom half on serving plate.

Whip cream and vanilla bean paste in bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. (Be careful not to overwhip. If you do over-whip your cream, gently whisk in a few additional teaspoons of heavy cream by hand and the mixture will balance out again.)

Cover bottom half of cake with a layer of whipped cream and strawberry halves. Place second layer of cake on top of strawberries; cover cake with remaining whipped cream.

Top cake with remaining strawberries and dust with confectioners’ sugar. Store leftover cake, covered, in the fridge for up to 2 days.

Per serving: 525 cal; 36g total fat (23g sat);

113mg chol; 82mg sodium; 46g carb (0g fiber,

34g total sugars); 8g protein