Chiffon Cake
Be the first to rate this recipe
A home-kitchen version of chiffon cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 c. flour
- 1 1/2 c. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 c. vegetable oil
- 7 egg yolks
- 3/4 c. cold water
- 2 tsp. vanilla
- 2 tsp. grated lemon rind
- 7 egg whites
- 1/2 tsp. cream of tartar
Method
Preheat oven to 325°.
Blend flour, sugar, baking powder and salt in bowl.
Make a well and add in order: oil, egg yolks, water, vanilla and rind.
Beat with spoon until smooth.
Beat egg whites and cream of tartar in a large mixing bowl until the whites form very stiff peaks.*
Pour egg yolk mixture over egg whites, gently folding with a rubber spatula just until blended.
Pour into ungreased tube pan.
Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes more.
Let it hang until cold.
Rate:
