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Chiffon Cake

creative.chef's picture
Ingredients
  Eggs 5 , separated
  Cream of tartar 1⁄2 Teaspoon
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Almond extract 1 Teaspoon
  Strawberries 6 (for garnish)
  Kiwifruit 1 (for garnish)
  Whipped cream 1⁄4 Cup (4 tbs) (for garnish)
Directions

Preheat oven to 325°F.
Beat egg whites with cream of tartar at high speed with electric mixer until stiff peaks form.
Set aside.
Sift together dry ingredients into large bowl.
Make a well in flour mixture.
Add egg yolks, water, oil and flavorings; mix well.
Fold in egg white mixture.
Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes.
Increase oven temperature to 350°F.
Continue baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing from pan.
Garnish as desired.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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4.119445
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3935 Calories from Fat 1405

% Daily Value*

Total Fat 158 g243.5%

Saturated Fat 35.8 g179.1%

Trans Fat 0 g

Cholesterol 1140.2 mg380.1%

Sodium 3498.9 mg145.8%

Total Carbohydrates 562 g187.4%

Dietary Fiber 11.3 g45.1%

Sugars 314.5 g

Protein 65 g129.5%

Vitamin A 25.3% Vitamin C 140.1%

Calcium 134.9% Iron 118.6%

*Based on a 2000 Calorie diet

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Chiffon Cake Recipe