Pillow Chiffon Cake
A pillow-shaped chiffon cake baked in a rectangular pan.
Ingredients
Cake flour (sifted)
Cornstarch (sifted)
Baking powder (sifted)
Egg whites (beaten to near-stiff peaks)
Sugar (added to egg whites in 2-3 batches)
Egg yolks
Vanilla extract
Salad oil
Instructions
1
Combine the dry ingredients
Sift in the cake flour, cornstarch, and baking powder, and gently fold together with a spatula.
2
Whip the egg whites
Once the egg whites become frothy, add the sugar in 2-3 batches and continue whipping until near-stiff peaks. Add 1/3 of the egg whites to the yolks and stir to combine; this brings their densities closer together, then fold in the remaining egg whites until evenly combined.
3
Add vanilla extract and oil
Finally add the vanilla extract and salad oil and fold until combined, pour into an ungreased cake pan, and bake at 165°C for about 55 minutes; invert to cool once removed from the oven.
