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Rosy Chiffon Cake

Meal.Mates's picture
Rosy Chiffon Cake has a juicy taste. Rosy Chiffon Cake gets its taste from flour mixed with eggs and soup. Rosy Chiffon Cake is inspired by many bakeries worldwide.
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Canned condensed tomato soup 11 Ounce (1 Can)
  Salad oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Grated lemon rind 2 Teaspoon
  Egg whites 8 (1 Cup)
  Cream of tartar 1⁄2 Teaspoon

Preheat oven to 325°.
Sift together flour, sugar, baking powder, and seasonings into bowl.
Make a well in flour mixture; add soup, oil, egg yolks, rind; beat until smooth.
Beat egg whites and cream of tartar together until they form very stiff peaks.
Pour egg yolk mixture gradually over whites, gently folding with rubber spatula until completely blended.
Pour into ungreased 10 inch tube pan.
Bake in a 325° oven 55 minutes.
Increase to 350°; bake 10 to 15 minutes longer or until top springs back when lightly touched.
Remove from oven and turn pan upside down over neck of funnel; cool.
Loosen cake around edges and tube of pan with spatula; remove from pan and frost, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3771 Calories from Fat 1219

% Daily Value*

Total Fat 138 g211.9%

Saturated Fat 14 g69.9%

Trans Fat 2 g

Cholesterol 925.4 mg308.5%

Sodium 3626 mg151.1%

Total Carbohydrates 579 g193.1%

Dietary Fiber 13.6 g54.6%

Sugars 329.3 g

Protein 66 g131.8%

Vitamin A 46.8% Vitamin C 92.4%

Calcium 138.6% Iron 160.6%

*Based on a 2000 Calorie diet

Rosy Chiffon Cake Recipe