Recipes

Chiffon Cake

Preheat oven to 325F. If cupcakes, prepare wrappers. If tube cake, leave pan ungreased.

Base whites (do early so it can hydrate):

• 1 T precision fermented egg white powder
• 3 T water

Whipping whites (do early so it can hydrate):

• 2.5 T precision fermented egg white powder
• 7.5 T water

Mix base:

• 3/4 C sugar
• 2/3 C flour
• 1 t baking powder
• 1/4 t salt
• 1/2 C water
• 5 T oil
• 1.5 t vanilla
• hydrated egg whites from above

Whip whites, beating on low until foamy. Add pinch dry acid, then beat on high until very stiff peaks. Do not underbeat, better over than under.

Fold whites into batter. Fill pan / cupcakes. Bake 18-22min for cupcakes, 55min for tube cake (double recipe), until toothpick comes out clean. If tube cake, immediately invert on removing from oven.

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