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Chiffon Cake

Submitted by Steve L.

This cake is soft like a sponge.


2 1/4 c Sifted cake flour
1 1/2 c Granulated sugar
1 tb Baking powder
1/4 tsp Salt
1/2 c Cooking oil
7 Egg yolks
1 tsp Vanilla
3/4 c Water
2 tsp Finely shredded orange peel
1 tsp Finely shredded lemon peel
7 Egg whites
1/2 tsp Cream of tartar


In a large mixing bowl stir together flour, sugar, baking powder, and salt.

Make a well in the center of dry mixture. Then add oil, egg yolks,
vanilla and water.

Beat with an electric mixer on low speed until combined.

Beat on high speed for 5 minutes or until satin smooth.

Fold in orange and lemon peel. Set batter aside.

Thoroughly wash beaters.

In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed until stiff peaks form (tips stand straight).

Pour batter in a thin stream over beaten egg whites and gently fold in.

Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 minutes or until top springs back when lightly touched.

Immediately invert cake in pan. Cool completely.

Using a narrow metal spatula, loosen sides of cake from pan.

Remove cake from pan. Cover and store at room temperature for up to 3 days.

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Prepare Time:
Cooking Time:
10 Minutes
65 Minutes

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