Chiffon Cake with Creamy Topping and White Chocolate

Chiffon Cake with Creamy Topping and White Chocolate

Ingredients:

For the Cake:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 7 large eggs, separated
• 1/2 cup vegetable oil
• 3/4 cup water
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

For the Creamy Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Garnish:

• 1 cup grated white chocolate or sweetened shredded coconut

Instructions:

1. Preheat Oven:
   • Preheat your oven to 325°F (165°C). Do not grease the pan.
2. Prepare the Dry Ingredients:
   • In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.
3. Combine the Wet Ingredients:
   • In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until well combined.
4. Mix the Batter:
   • Make a well in the center of the dry ingredients and add the wet mixture. Mix until smooth and well combined.
5. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
   • Gradually add the remaining 1/2 cup of granulated sugar and continue to beat until stiff peaks form.
6. Fold the Egg Whites:
   • Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
7. Bake the Cake:
   • Pour the batter into an ungreased 10-inch tube pan.
   • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Invert the pan immediately and let it cool completely upside down.
8. Prepare the Creamy Topping:
   • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Assemble the Cake:
   • Once the cake is completely cool, run a knife around the edges and remove it from the pan.
   • Spread the whipped cream over the top and sides of the cake.
10. Garnish:
    • Sprinkle the grated white chocolate or shredded coconut over the whipped cream.
11. Serve:
    • Slice and serve the cake chilled.

Enjoy your light and fluffy chiffon cake with a creamy topping and delightful garnish!