Chiffon Cake

Chiffon Cake
Average: 5 (1 vote)

Chiffon Cake ingredients

  • 1 c Sifted all-purpose flour
  • 1 c Sugar, divided
  • 1 1⁄2 t baking powder
  • 1⁄4 t Salt
  • 1⁄4 c Vegatable oil
  • 4 Eggs; separated
  • 1⁄4 c water
  • 1 t vanilla extract
  • 1⁄2 t Cream of tartar

Cooking Chiffon Cake

1. Recipe by: Southern Living Sifti together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
2. Make a well in center; add oil, egg yolks, water, and vanilla.
3. Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
4. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
5. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
6. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
7. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.
8. Bakei at 325 degrees for 1 hour or until cake springs back when lightly touched.
9. Invert pan; cool 40 minutes.
10. Loosen cake from sides of pan 10-inch cake.
11. -----.

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