Recipe Collections » Dessert » Cakes »
Chiffon Cake
Submitted by Steve L.
This cake is soft like a sponge.
INGREDIENTS
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
METHODS
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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Servings:
Prepare Time:
Cooking Time:
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16
10 Minutes
65 Minutes
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