Sourdough Chiffon Cake

Chiffon cake is already the lightest, most ethereal cake in the baker’s playbook. Now imagine adding sourdough starter to the mix.

That half cup of starter weaves a gentle tang through the sweetness, creating a flavor that’s more complex and grown-up than a standard chiffon.

Lemon juice and vanilla round out the edges, while whipped egg whites with cream of tartar give you that legendary chiffon rise.

The batter bakes up tall and golden in a tube pan, then cools upside down (balanced on a bottle neck, if you please) to keep every bit of that airy height intact.

Chef Tips

• Egg whites must be completely free of yolk. Even a speck of fat will prevent them from whipping to full volume.
• Fold the whites into the batter with a spatula using slow, sweeping motions from the bottom up. Aggressive stirring deflates everything you just whipped.
• Don’t grease the pan. Chiffon cake needs to cling to the sides as it rises. A greased pan means a collapsed cake.
• Cool the cake fully upside down before removing. Patience here is the difference between a towering cake and a sad, sunken one.