Olive oil chiffon cake for Princess cake

Updated at: Wed, 30 Aug 2023 23:40:14 GMT

Step 1

Preheat the oven to 375°F with a rack in the center. Line a rimmed 13” x 18” half-sheet pan with parchment. Leave it ungreased.

Step 2

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, preferably one that’s wide and shallow, whisk together the brown sugar, olive oil, water, and yolks (84g) until well-combined. Sift the flour mixture into the bowl and whisk until smooth, with no lumps remaining.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment or working with an electric hand mixer in a large bowl, combine the egg whites (210g) and cream of tartar. Start mixing on low speed, then increase to medium-high and whisk until the whites have tripled in volume and almost reached soft peaks, 1 to 2 minutes.

Step 4

With the mixer running, gradually add the granulated sugar in a slow, steady stream. Once all the sugar has been added, keep whisking until the mixture reaches stiff peaks and forms a shiny, firm meringue, about 2 minutes. Be careful not to overwhip, at which point the eggs start to break down.

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