Red Velvet Chiffon Cake

Name: Red Velvet Chiffon Cake
Yield: Serves 12
Ingredients: 1 1/2 cups, granulated sugar; 1 1/3 cups, cake flour; 2 teaspoons, baking powder; 1 tablespoon, cocoa; 1/2 teaspoon, table salt; 7 , large eggs, 2 left whole, 5 separated; 2/3 cup, water; 1/2 cup, vegetable oil; 1 tablespoon, vanilla extract; 1/2 teaspoon, almond extract; 2 tablespoons, red food coloring; 1/2 teaspoon, cream of tartar

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Appears in Cook's Illustrated May/June 1996

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SERVES12

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

For an improved chiffon cake recipe that was light but rich, with deep flavor, we made some adjustments to the original chiffon cake recipe, which tended to collapse or explode because the structure base of this cake—flour and eggs—is so se...

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