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Chiffon Cake 1 3/4 cups cake flour (not self-rising) 1 1/4 cups 1 3/4 tsp bakin…

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Chiffon Cake

1 3/4 cups cake flour (not self-rising)
1 1/4 cups
1 3/4 tsp baking powder
3/4 tsp kosher salt
1/3 cup vegetable oil
6 large egg yolks and 6 egg whites, room temperature
2/3 cup whole milk, room temperature
1 tsp vanilla extract
1/4 tsp cream of tartar

Preheat oven to 325*F and butter 2 loaf pans, set aside. In a large bowl whisk together flour, 3/4 cup sugar, baking powder and salt. In another bowl whisk together oil, egg yolks, milk and vanilla extract. Whisk yolk mixture into flour mixture.
Beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form about 5 minutes. Whisk 1/3 of the mixture into batter. With a rubber spatula gently fold in remaining egg white mixture. Divide batter evenly between prepared pans. Bake until golden and tops spring back when lightly touched, about 30 minutes.

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