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Chiffon Cake

southern.chef's picture
Chiffon Cake has a fine taste. Chiffon Cake gets its desired taste from flour mixed with eggs and flavored with vanilla extract. Chiffon Cake is love by many across the globe.
Ingredients
  All purpose flour 1 Cup (16 tbs), sifted
  Water 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs), divided
  Vanilla extract 1 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Eggs 4 , separated
Directions

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

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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1 Comment

Turtle's picture
as a beginner i think this is perfect for me but my problem is that my has no temperature scale.