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Chiffon cake

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Ingredients/Components

sugar
vanilla - 2 tsp
salt - 1 tsp
flour - 2 c
egg yolks - 7 item
cold water - 3/4 c
baking powder - 3 tsp
vegetable oil - 1/2 c
egg whites - 7 item
cream of tartar - 1/2 tsp
grated lemon rind - 2 tsp

How to make chiffon cake:

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.

For Orange Chiffon Cake: Omit vanilla and lemon rind. Add 2 teaspoons of orange concentrate and add 3 tablespoons of grated orange rind. Ice with butter icing flavored with orange juice and orange rind.

*Note: Be sure the bowl and beaters are grease free. Clean just before using with vinegar and salt rubbed all around the bowl with a paper towel. Rinse; dry with a clean towel and proceed with egg whites.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

Average rating: 4, total votes: 3

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