Vanilla-Flecked Chiffon Cake : Bake-Along #64

Theme for this week's Bake-Along #64, is Chiffon Cake, selected by my baking buddy Zoe of Bake For Happy Kids, for our bake together with Lena of Frozen Wings, and anyone who wishes to bake-along with us. 

My favourite chiffon cake recipe is from Tish Boyle's "The Cake Book", Orange Chiffon Cake which I've first baked almost two years ago, and have baked it a few more times since then. So for our Chiffon theme Bake-Along, I naturally thought of this Vanilla-Flecked Chiffon Cake from the same book, which I have been wanting to make for ages. I'm glad I finally made this. It is just as good as the Orange Chiffon Cake.

I made the full recipe, and baked in three pans, two of 7" and one of 6", using chiffon cake pans with feet. The recipe uses a plump Tahitian vanilla pod, but since mine is not Tahitian vanilla pods, I have used two vanilla pods which my sister bought from Bali. As usual, I have reduced the amount of sugar, from the original 350gm to 180gm and it's sweetness is just right. 

The cake is soft, fluffy, moist and is flecked with the vanilla seeds all over. I can actually taste the light crunch  of the vanilla seeds.

Makes a nice treat for breakfast and tea-time snack!

Vanilla-Flecked Chiffon Cake
(adapted from "The Cake Book", Tish Boyle)
Makes one 10-inch cake, serving 12 to 14
2-1/2 cups (8.8oz/250gm) sifted cake flour
1-3/4 cups (12.3oz/350gm) granulates sugar, divided (180gm)
1 tablespoon baking powder
3/4 teaspoon salt
1 plump Tahitian vanilla bean, split lengthwise in half
6 large eggs, separated, at room temperature
2/3 cup (160ml) water
1/2 cup (120ml) safflower or other neutral vegetable oil
1 teaspoon finely grated lemon zest
3 large egg whites
1/2 teaspoon cream of tartar
confectioners' sugar for dusting

1. Position a rack in the center of the oven and preheat the oven to 325F.
2. Sift together the cake flour, 1-1/4 cups of the sugar, the baking powder, and salt in a large bowl. Whisk until well blended, and set aside.
3. Using a spoon, scrape the small seeds out of the vanilla bean into the bowl of an electric mixer fitted with the paddle attachment (discard bean). Add the egg yolks, water, vegetable oil, and lemon zest and beat at medium speed until blended, about 1 minute. Reduce the speed to low and add the flour mixture one-quarter at a time, mixing just until blended.
4. In a clean mixing bowl, using the whisk attachment, beat the 9 egg whites and the cream of tartar at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar. Increase the speed to high and beat until the whites are stiff but not dry. Using a large rubber spatula, briskly fold about one-quarter of the whites into the cake batter. Gently fold in the remaining whites. Scrape the batter into an ungreased 10-inch tube pan with a removable bottom and smooth the top.
5. Bake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean. Invert the pan and place the center tube on a bottle. (If the pan has "feet", it can be inverted directly onto a work surface). Let stand upside down until completely cooled, about 1-1/2 hours.
6. To unmold the cake, slide a thin-bladed knife around the side of the cake, making sure to press the knife against the side of the pan to avoid marring the surface of the cake. Repeat with the center tube. Lift the tube up top remove the cake from the pan, and slide the knife under the cake to detach it from the pan bottom. Invert the cake onto a serving plate. Dust the top lightly with confectioners' sugar.
7. Slice the cake using an angel food cake divider or a serrated knife (use a sawing motion) to avoid compressing its airy texture.

Store at room temperature, under a cake keeper or covered with foil, for up to 5 days. Or freeze, well wrapped, for up to 2 weeks.

*************************

A NOTE FOR LINKING :

Please be advised that this theme is only for CHIFFON CAKES. We are not accepting submissions for Angel Cakes and Sponge Cakes, as these three cakes are different, even though they may look the same. Thank you for your co-operation!

To view the Chiffon Cakes that everyone has made, please visit Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, our bake is Chocolate Zucchini Bundt Cake, from Cake Keeper Cakes by Lauren Chattman, pg 108 or you may get the recipe here. Bake the selected recipe and join us! The linky will start on 24th July until 2nd August. Everyone is welcome! 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

and I'm sharing this post with :

Cook-Your-Books #14 @ kitchen flavours

Join our blog hop, click on the link to get the codes :
get the InLinkz code

An InLinkz Link-up