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Golden chiffon cake

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Ingredients/Components

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

How to make golden chiffon cake:

Sift first 4 ingredients into bowl and make a well in center and add in order listed, the oil, egg yolks, cold water, vanilla and lemon rind. Beat all together at medium speed for 1 minute. Measure into large mixing bowl, egg whites, making about 1 cup and add cream of tartar. Beat until egg whites form very stiff peaks on high speed for 3 to 5 minutes. Do not underbeat. Egg whites are stiff when a dry spatula drawn through leaves a clean path. Pour egg yolk mixture gradually over beaten whites, gently folding with whisk just until blended. Do not stir. Pour into ungreased 10-inch tube pan and bake at 325° for 55 minutes and then at 350° for 10 to 15 minutes longer. You may need to put foil over top for the last 10 minutes or so. Hang over a coke bottle to cool. Delicious.

Note: I have always put a creamy white frosting on this cake with lots of good fresh coconut.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

3.6

Average rating: 3.6, total votes: 8

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