Basic Chiffon cake from Tartine

I enjoyed looking through and following the recipes of the book, Tartine by Elisabeth M. Prueitt and Chad Robertson.  The authors of this book, as many of you know are chefs and bakery owners of Tartine in San Francisco.  They use fresh seasonal ingredients in their recipes.  The recipes in the book are detailed and the ingredients are reduced for home use.  It is easy to follow so we can make bakery style croissants, fruit tarts and tender cakes at home.

I like the black and white images and the colourful pictures in the book.  The vivid details in the introduction and other chapters of the book were interesting to read.  If I visit San Francisco, I would want to taste the fresh baked pastries and goodies from Tartine bakery after reading this book :)

There are few tips and suggestions throughout the book such as leave the peel and sometimes the seeds i.e. cherry and apricot to enhance flavours in the baked goods.  Leaving the apricot pit will make the desserts have an amaretto liqueur taste.

I tried a few recipes from the book, which turned out well.   I am looking forward to make the quiche, chocolate cake and ginger pudding soon.  There are lots more recipes such as how to make croissants, puff pastries, brioche and more.

Here is the recipe for the basic chiffon cake from the book Tartine.

2 1/4 cups flour
2 tsp baking powder
1 1/2 cups sugar
1/4 tsp salt
1/2 cup vegetable oil
6 egg yolks (1/2 cup)
3/4 cup water
2 tsp vanilla
1 1/2 tsp lemon zest grated
10 egg whites (1 1/3 cups)
1/4 tsp cream of tartar or lemon juice
egg whites at room temperature

Sift the flour and baking powder.  Then whisk the 1 1/4 cups sugar and salt to the flour.
In a small bowl whisk oil, egg yolks, water, vanilla and lemon zest.
Make a well in the flour mixture, add the yolk mixture and whisk thoroughly and quickly for about 1 minute until it is smooth.
Beat the egg whites until it is frothy.  Add the cream of tartar or lemon juice and beat until the whites hold soft peaks.  Add the 1/4 cup sugar and beat on medium high speed until the whites are firm and have shiny peaks.  
Add 1/3 of the beat egg whites to the yolk mixture and then fold it in gently to lighten the batter.  Fold in the remaining whites until combined.
Line the bottom of a 10" springform pan with 3" sides using a parchment paper cut to fit exactly.  Don't grease the sides of the pan.  Pour the batter into the pan smooth the top and bake in a 325F preheated oven for 45 to 55 minutes until the skewer inserted into the center comes out clean.  Let the cake cool in the pan on top of a wire rack.  Unmould the cake and then peel off the parchment.
The cake keeps well wrapped in the fridge for 4 days or in the freezer for up to 1 month.

This goes to cake recipes event.

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