A Vanilla Chiffon Cake Recipe That's Ready to Roll

"This recipe follows the chiffon method, wherein lots of air is whipped into eggs and sugar to create a foam. Next, neutral-flavored oil, milk, vanilla, and white vinegar are added, and the acid in the vinegar will interact with the baking powder to create lift. The final step is gently folding in the flour and leavening by hand: Use a rubber spatula and a light hand to keep the batter as airy as possible."

"The batter is spread in a half-sheet pan and bakes very quickly, so don't wander off. Once it's out of the oven you'll dust it with powdered sugar, invert it onto a clean towel, and roll the cake and towel up like a sleeping bag. Don't panic, you're not going to eat the towel - it's just there to keep the cake from sticking to itself as it cools."

Vanilla chiffon uses whipped eggs and sugar to form a stable foam that provides the cake's lift and light texture. Neutral-flavored oil, milk, vanilla, and white vinegar are incorporated; the vinegar reacts with baking powder to enhance rising. Flour and leavening are folded in gently by hand with a rubber spatula to preserve trapped air. The batter is spread thinly in a rimmed half-sheet pan and bakes quickly. While warm, dusting with confectioners' sugar, inverting onto a towel, and rolling the cake and towel sets a cylinder form and prevents cracking when later filled and re-rolled.

Read at Eater