Chiffon Cake with Balsamic Berry Sauce
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 1 Tbsp. baking powder
- 1 tsp. fine salt
- 5 large egg yolks
- 3/4 cup orange juice
- 1/2 cup Napoleon Extra-Virgin Olive Oil
- 1 Tbsp. grated lemon zest
- 1 tsp. vanilla extract
- 8 large egg whites
- 1/2 tsp. cream of tartar sauce
- 3 cups blueberries, raspberries, or blackberries or a mixture
- 6 Tbsp. confectioners' sugar or more to taste
- 2 Tbsp. water
- 2 tsp Napoleon Organic Balsamic Vinegar
Preheat the oven to 325°F. Sift together the flour, 11/4 cups of the sugar, baking powder, and salt into a large mixing bowl. With the back of a spoon or measuring cup, make a wide well in the center of the flour mixture.
In a medium bowl, whisk together the egg yolks, orange juice, olive oil, zest, and vanilla. Pour into the center of the flour and gradually whisk the liquid ingredients into the flour until smooth.
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks. Gradually beat in the remaining 1/4 cup of sugar and beat on medium-high until whites are stiff but not dry.
Using a rubber spatula, fold a third of the whites into the flour mixture to lighten it. Then fold in the remaining whites. Scrape the batter into an ungreased 10-inch tube pan with a removable bottom. Spread evenly and bake until the top springs back when pressed lightly and a skewer inserted into the center comes out clean, about 60-65 minutes. Invert and let cool at least 1 1/2 hours, setting the tube over a funnel or bottle. To loosen, run a metal spatula or knife around the sides of pan, the bottom of the pan, and tube. Invert to unmold and turn cake right side up onto a serving platter.
To make the sauce, cook the berries, sugar, and water in a small saucepan over medium heat, just until berries are softened, about 5 minutes. Stir in the balsamic and taste for sugar. Serve warm or cold.