2 whole eggs
1/4 teaspoon salt
2/3 cup sugar
2 tablespoon safflower oil
1 cup cake flour
1 teaspoon vanilla extract
Heat waffle iron on medium low setting (2.5 to 3.5 on Chef's Choice waffle iron). Beat the eggs, salt and sugar together with whisk until well blended and fluffy. An electric stand mixer is too big for this job, so get your elbow into it! Add safflower oil and whisk until blended.
Add cake flour to the batter mixture and gently fold until just blended. Do not over-beat.
This recipe makes a thin batter so you can pour it directly onto the waffle iron. Start with a 2 inch round (about 2 tablespoons). Thinner batter spread quickly and will ooze out the sides, making a little mess, so start conservative for the first waffle. Cook for 60 - 90 seconds, erring on more time than less. In general, over-cooked waffle cones taste better and stay crispy longer than under-cooked ones.
Rolling into Cones
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.