Chiffon Cake with Creamy Topping and White Chocolate

Ingredients:

For the Cake:

2 1/4 cups cake flour
1 1/2 cups granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
7 large eggs, separated
1/2 cup vegetable oil
3/4 cup water
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar.

For the Creamy Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract.

For the Garnish:

1 cup grated white chocolate or sweetened shredded coconut.

Instructions:
Preheat Oven:
Preheat your oven to 325°F (165°C). Do not grease the pan.
Prepare the Dry Ingredients:
In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.
Combine the Wet Ingredients:
In another bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until well combined.
Mix the Batter:
Make a well in the center of the dry ingredients and add the wet mixture. Mix until smooth and well combined.
Whip the Egg Whites:
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the remaining 1/2 cup of granulated sugar and continue to beat until stiff peaks form.
Fold the Egg Whites:
Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
Bake the Cake:
Pour the batter into an ungreased 10-inch tube pan.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Invert the pan immediately and let it cool completely upside down.
Prepare the Creamy Topping:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Once the cake is completely cool, run a knife around the edges and remove it from the pan.
Spread the whipped cream over the top and sides of the cake.
Garnish:
Sprinkle the grated white chocolate or shredded coconut over the whipped cream.