Pink chiffon cake recipe

Ingredients

For the Cake

- 2 1/4 cups cake flour

- 1 1/2 cups granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1/2 cup vegetable oil

- 7 large eggs (separated)

- 3/4 cup cold water

- 2 teaspoons vanilla extract

- 1/2 teaspoon almond extract (optional)

- 1/2 teaspoon cream of tartar

- Pink food coloring

For the Frosting

- 1 cup heavy whipping cream

- 1/4 cup powdered sugar

- 1 teaspoon vanilla extract

- Additional pink food coloring (if desired)

Instructions

Preheat your oven to 325°F (165°C). Do not grease the cake pan.

In a large bowl, sift together the cake flour, sugar, baking powder, and salt.

Make a well in the center of the dry ingredients. Add the vegetable oil, egg yolks, cold water, vanilla extract, and almond extract (if using). Mix until smooth.

In a separate bowl, beat the egg whites and cream of tartar together until stiff peaks form.

Gently fold the egg whites into the batter, being careful not to deflate them.

Add a few drops of pink food coloring to achieve the desired shade and gently fold it into the batter.

Pour the batter into an ungreased tube pan.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Invert the pan immediately and let it cool completely before removing the cake from the pan.

In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.

If desired, add a few drops of pink food coloring to the whipped cream and mix until well combined.

Once the cake is completely cool, frost the top and sides with the pink whipped cream.

Decorate with additional sprinkles or fresh berries if desired.