The featherweight tube-pan classic in grams — and an honest explanation of why this is the cake you should not convert.
Chiffon / angel food 10-inch tube pan (ungreased) · 165 °C / 325 °F · 50–60 min · one 10-inch chiffon
Conversion honesty: The batter climbs ungreased tube-pan walls to rise. Convert only tube → tube, and only between about 0.75× and 1.25×.
Ingredients grams first, cups for reference
Cake flour225 g (≈ 2 cups)
Granulated sugar300 g (≈ 1 ½ cups)
Eggs (large), separated7 large eggs (≈ 350 g)
Vegetable oil105 g (≈ ½ cup)
Water160 g (≈ ¾ cup)
Baking powder10 g (≈ ¾ tbsp)
Salt3 g (≈ ½ tsp)
Method
Whisk the yolks with the oil, water, and half the sugar until smooth, then fold in the flour, baking powder and salt.
Whip the whites with the remaining sugar to firm, glossy peaks.
Fold the whites into the yolk batter in thirds, keeping the air in.
Pour into a completely ungreased tube pan and bake 50–60 minutes until the top springs back.
Invert the pan immediately and cool fully upside down before unmolding.
Worth knowing: This is the cake that resists conversion: the batter climbs the ungreased tube-pan walls to rise. Convert only tube to tube, and only between about 0.75× and 1.25× — the tool below will refuse anything riskier, on purpose.
After the mid-century American chiffon method, metricated.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.