Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 tsp salt
- 6 large eggs, separated
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 tsp vanilla extract
- 1 tsp cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (165°C).
2. In a large mixing bowl, sift together the flour, sugar, cornstarch, and salt.
3. In a separate bowl, beat the egg yolks until thick and lemon-colored.
4. Add the vegetable oil, water, and vanilla extract to the egg yolks and mix well.
5. Gradually add the egg yolk mixture to the dry ingredients, stirring until smooth.
6. In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the batter until well combined.
8. Pour the batter into an ungreased 10-inch tube pan.
9. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and invert the pan onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
325°F (165°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 5g
Substitutions for ingredients:
- Cake flour can be used instead of all-purpose flour.
- Butter or margarine can be used instead of vegetable oil.
- Almond or lemon extract can be used instead of vanilla extract.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Substitute 1/2 cup of cocoa powder for 1/2 cup of flour for a chocolate version of the cake.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Do not grease the tube pan, as the cake needs to cling to the sides to rise properly.
- Use a serrated knife to slice the cake for a clean cut.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Coffee, tea, or a glass of milk
Suggested side dishes:
Fresh fruit salad or a green salad
Troubleshooting advice:
- If the cake sinks in the middle, it may not have been baked long enough.
- If the cake sticks to the pan, run a knife around the edges to loosen it.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
The Joffre cake is named after Joseph Joffre, a French general who played a key role in World War I. The cake was created in his honor and became popular in France in the early 1900s.
Flavor profiles:
Light and fluffy with a subtle vanilla flavor.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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Region: Canadian