Weekend baking project: @natashapickowicz
’s Tahini Chiffon Cake! ✨ We are thrilled to be included in Natasha’s @ingoodtaste.nyc
starter pack to raise $$ for @nice4workers
! Head to ingoodtaste.nyc to enter by November 19th, and you could be the lucky winner of Natasha’s pack, including our tahini 👀
Get the recipe for her Tahini Chiffon and Cranberry Layer cake (pictured here!) via @wsjoffduty
2 ¾ cups all-purpose flour
2 ⅝ cups sugar
1½ tablespoon baking powder, sifted
1¼ teaspoons kosher salt
8 large eggs
½ cup tahini
¾ cup water
¾ cup neutral oil, like grapeseed or canola
1½ teaspoons vanilla extract
1 teaspoon cream of tartar (optional)
1. Separate egg yolks from egg whites, placing whites in the stand mixer's bowl and yolks into a medium mixing bowl. Set egg whites aside. To bowl with egg yolks, add water, oil, tahini, 2 cups sugar and vanilla extract, and whisk them together.
2. In a large mixing bowl, whisk together flour, baking powder and salt until well combined. Pour liquid ingredients into flour mixture, and gently stir and fold to make a smooth batter. Use stand mixer fitted with whisk attachment to whip reserved egg whites at high speed until foamy. Add cream of tartar, if using, slowly stream in reserved ⅝ cup sugar and whip on high until meringue is glossy, thickened and holds a floppy peak, 3-4 minutes. Move a third of the meringue mixture to the large bowl and fold it into flour-tahini mixture to loosen. Then gently add remaining meringue and continue folding gently until fully incorporated.
3. Bake the cake layers: Preheat oven to 350 degrees. Fill 3 (8-inch) pans with batter going up ¾-inch and no more than 1-inch up from base of pan. Bake until cakes are cream colored, firm to the touch and start pulling away from edges of pans, about 20 minutes. Slide a sharp knife around each cake to separate from baking pan, then release onto cooling racks and flip right-side up to cool completely.
(continued in comments!)